Cultured meat is a novel product of future food biomanufacturing and a breakthrough in the

global food industry. The production of cultured meat from animal cells in vitro has been

gaining great attention since the announcement of the first cultured meat hamburger but

cultured meat produced in the laboratory has a loose and amorphous structure,

poor chewiness, and inadequate taste. Slaughtered meat contains bioactive substances, such

as growth factors and immunoglobulins, that cultured meat cannot fully mimic.

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