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Scientists say this common method for preserving meat is actually dangerous: A very real risk to public health

Lab-grown fish fillets now resemble real tissue

Lab-grown fish fillets now resemble real tissue
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Tissue-like cultured fish fillets developed in lab

HANGZHOU Seafood is favored by many people for its taste and richness in various proteins, omega-3 fatty acids and micronutrients. However, the increasing human population, coupled with environmental stress and climate change, has led to the overexploitation of marine food resources in recent decades.

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