It's adorable — but probably not very filling.
on how to scale up the creation of lab-grown meat, potentially paving the way for mass production of the environmentally friendly alternative.
The team, led by UCLA biophysics professor Amy Rowat, created a special new particle that they say allows cultured meat to take on a more natural, muscle-like texture. "Cultured meat products are not yet on the market in the US and strategies to enable mass production are still emerging," Rowat added.
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