Lab-Grown Meat: Tastes Like Chicken, But Not Quite

Lab-grown meat is making strides but isn't quite ready to replace traditional meat. Scientists are diligently working to improve its taste and texture.

Key Challenges

Texture

• Lab-grown meat often lacks the chewy, meaty feel of traditional meat.
• Muscle cells aren't fully developed, resulting in a weaker structure.
• Some studies have improved the look and cooking properties, but texture remains an issue.

Flavor

• Lab-grown meat often lacks the rich, meaty taste due to lower fat content.
• Reduced protein levels affect both taste and mouthfeel.
• Scientists are experimenting with different cell types and structures to enhance flavor.

Future Outlook

• Lab-grown meat is a work in progress.
• With continued research and development, it may one day match the taste and texture of traditional meat.