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The ‘meat’ in question would be a “
slurry or paste made out of meat cells, comparable to very finely ground meat, suitable for further formulation into meat-consumer products” ​as opposed to a next-generation more structured, steak-like product, explain the authors at
CE Delft​​, noting that cells from water-based species can be grown at lower temperatures (15-30°C), saving some heating costs.
The economics of cell-cultured meat production​
“Basic thermodynamics​” dictate that growing meat from cells in bioreactors instead of living, breathing, animals should be more efficient, as resources “
are spent on growing only the cells that make up the meat product rather than maintaining the day-to-day activities of an entire animal’s body,” ​noted GFI senior scientist Elliot Swartz, in an analysis of the studies you can read ....

Elliot Swartz , Good Food Institute , Aleph Farms , Avant Meats , Mosa Meat , Shiok Meats , Wild Type , Akron Biotech , Cell Trainer Biotech , Warner Advisors , Market Trends , Prepared Foods , Food Tech , Alternative Proteins , Cell Cultured Meat , Cell Based Meat , Cultivated Meat , நல்ல உணவு நிறுவனம் , அலெஃப் பண்ணைகள் , அவந்த் இறைச்சிகள் , மோசா இறைச்சி , காட்டு வகை , செல் பயிற்சியாளர் பயோடெக் , சந்தை போக்குகள் , ப்ரிபேர்ட் உணவுகள் , உணவு தொழில்நுட்பம் ,