- Synthetic meat is a simple, artificially bred monoculture. There are no extra fat cells, delicate cartilages, which make the meat tasty. There is also a problem with such a prosaic element as the color of the meat. The muscle fibers obtained in vitro are yellow, not pink-red. However, this is an aesthetic problem. The real challenge is to reproduce the nutritional value of meat, the richness of amino acids, minerals, vitamins and other bioactive compounds important for health. The artificially created product therefore requires supplementation , which not only affects the taste, but also reduces the health value of the product and increases its price.
Plant-based and cultivated meat in the United States: A review and research agenda through the lens of socio-technical transitions
Quotes from Sciencedirect, Journal of Cleaner Production Volume 405, 15 June 2023 Sebastián Dueñas-Ocampo ab, Waverly Eichhorst a, Peter Newton a a Department of Environmental Studies, Sustainability, Energy and Environment Community, University of Colorado Boulder, 4001 Discovery Drive, Boulder, CO, 80303,...