Cultivated meat is produced when cells are taken from an animal and put in a bioreactor to replicate. The resulting muscle and fat cells are then formed into familiar formats, such as a steak or chicken nugget, usually using plant protein to add structure. (Eat Just’s chicken sold in Singapore, for example, is about 70 percent cultivated chicken cells; the rest is plant-based.) On a cellular level, prior to the addition of forming agents, cultivated meat is identical to conventional meat.

Source: What is cultivated meat? | McKinsey

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