The whole point of lab-grown meat, by and large, is to create a sustainable product capable of… you know, replacing meat. Researchers at universities and startup companies across the world have spent years and a lot of money on attempts to accurately imitate chicken, beef, fish, and even extinct woolly mammoths.
Depending on the meat-to-fat cell ratios, taste tests of Hong’s reportedly yielded different scent and taste palates. Higher muscular contents predictably gave hints of meat and almond, while fattier variants offered notes of cream, butter, and coconut oil. Due to the altered chemical compositions, however, the rice generally proved firmer and more brittle than standard grains.
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