MORE LIKE THE REAL THING
For cultured meat to grow in popularity and compete with both plant-based alternatives and traditional agricultural meat, there are some improvements to be made. So far, cultured meat works best in nugget and ground form, all minced up in a way that masks the taste.
The real test of how well it can duplicate the real thing is just a straight-up slab of meat, like a steak. That requires being able to reproduce the marbling of fat that accompanies muscle to give agricultural meat its signature flavor and texture.
That takes a lot of work and a lot of science. Researchers at McMaster University think they might be on to something. Ravi Selvaganapathy and Alireza Shahin-Shamsabadi have been stacking thin sheets of muscle and fat cells on top of each other to produce something more akin to “real” meat.
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