date:Feb 08, 2023
llet in the lab for various qualities in both its raw and cooked states and, for the first time, sampled the product in order to test its similarity to eating conventional meat.
In its raw state, the cultivated steak fillet was very similar in appearance to conventional meat with fibres clearly visible. On cutting the fillet, it also displayed similar structural integrity to raw conventional meat, including resistance to breaking and compression. In addition, it was the same to the touch in ter