Maybe it could have used ketchup.

也许本可以加点番茄酱的。

Dutch scientists on Monday unveiled a hamburger made from beef grown in a lab -- not raised on a farm -- that was then cooked and eaten at a West London arts and television studio.

荷兰科学家周一展示了一个汉堡，其中所用牛肉是在实验室培育而成，而非农场养殖。这块牛肉饼在西伦敦(West London)一个综艺和电视演播室经过烹饪后被试吃。

The lab-grown burger, unveiled from under a silver warming dish, was nestled in a clear circular dish.

这个汉堡被放在在一个干净的圆盘子上，上面盖着一个银质加热盘子。掀开上面的盘子后，得以见其“尊荣”。

It appeared to have the texture of raw ground beef but was given its pink hue from red beet juice and saffron. The patty, which also contained breadcrumbs and a binder to hold the meat together, was fried in sunflower oil and butter and taste-tested by a food writer and a food scientist who weren't involved in the research, at a news briefing in front of an audience of about 200.

汉堡中的牛肉饼看起来有着生碎牛肉的质地，不过其呈现出的粉色来自于红甜菜汁和藏红花。为使牛肉成型而不松散，这块肉饼还含有面包屑和粘稠粉。在汇聚了约200人的新闻发布会上，这块肉饼用葵花籽油和黄油煎熟，由一位美食作家和一位食品科学家试吃。二人均未参与此项研究。

The testers described the patty as largely having the texture and juiciness of meat, though not the intense flavor typical of beef. They said the burger needed seasoning. (Reporters weren't given the opportunity to taste the meat because there wouldn't have been enough for everyone, an event organizer said.)

据试吃者描述，肉饼基本上有肉的质感和多汁性，不过没有牛肉那种独有的浓郁香味。他们说，肉饼还需调味。（活动组织方说，没有给记者品尝该牛肉的机会，因为无法做到人人有份。）

The multiyear project, which cost over 250,000 euros ($332,000) and produced the single patty, was funded by Google co-founder Sergey Brin.

这个项目持续多年，花费超过25万欧元（合33.2万美元），最终才得到这一块肉饼。谷歌(Google)创始人布林(Sergey Brin)为该项目提供了资金。

The idea of growing meat in the laboratory has long appealed to some scientists and environmental experts for sustainability and ethical reasons. One United Nations study estimates that 70% of agricultural land is used to raise livestock. A single cell taken from an animal can multiply into 40 billion cells in the lab. But the endeavor to produce lab-cultured meat has been expensive, and the texture and taste of real meat are difficult to replicate.

鉴于可持续性和道义上的原因，在实验室培育肉的想法长久以来一直吸引着一些科学家和环保专家。据联合国(United Nations)一份研究报告估计，70%的农业用地被用来饲养家畜。从动物身上提取的单个细胞经实验室培育繁殖可变成400亿个细胞。但生产人造肉价格不菲，而且很难复制真肉的质地和口感。

Monday's demonstration was meant to be a proof of concept, according to Mark Post, the professor of physiology at Maastricht University in the Netherlands who spearheaded the research. It may be another decade or two before lab-grown beef is stocked in grocery stores, he said.

荷兰马斯特里赫特大学(Maastricht University)生理学教授波斯特(Mark Post)表示，周一的展示活动意在验证这个概念。他说，人造牛肉出现在杂货店里可能还需要10年或20年时间。波斯特是此项研究的负责人。

The cultured beef, composed of muscle cells, was grown in the lab by harvesting a sample of muscle tissue from a cow. The tissue was cut into small pieces and separated into fat and muscle cells.

这块人造牛肉由肌细胞组成，是由一个从牛身上提取的肌肉组织样本在实验室里培育而成。这个肌肉组织被切碎，分离成脂肪和肌肉细胞。

The individual muscle-specific stem cells were grown in the shape of a ring and cut so they formed strands. These strands were layered to form sheets of tissue to get the consistency of beef.

那些肌肉干细胞被以环形培育并切碎，以形成串。然后将这些细胞串分层，形成组织薄片，从而得到牛肉的粘稠度。

Growing the muscle cells that form meat is relatively easy, according to Dr. Post. Muscle cells divide and organize on their own if they are grown in the proper environment and given an anchor point, like a tendon.

波斯特表示，培育最终形成肉的肌细胞相对容易。只要培养环境适宜，再有一个像肌腱这样的附着点，肌细胞就可自行分裂并产生肌组织。

Still, Dr. Post and his small team of colleagues had to figure out which type of nutrient solution and which type of anchor could best support the growth of the cells.

尽管如此，波斯特与其同事组成的研究小组仍须搞明白，哪种营养方案和哪种附着点能对细胞生长起到最佳支持作用。

Meat from animals also includes fat and tendons. The scientists now are trying to grow fat as well, which is thought to contribute to the distinctive taste of meat.

动物身上的肉还包括脂肪和筋。科学家目前也正在努力培育脂肪。脂肪被认为是肉类之所以有独特口感的原因之一。

'Taste is a very complex issue,' said Dr. Post.

波斯特说，口感是个很复杂的问题。