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An animal protein made in laboratories using in-vitro techniques, from meat to animal-based products such as milk, eggs, and leather. To produce cultured meat, cells are painlessly harvested from animal muscle tissue and placed in a nutrient-dense liquid medium which goes into a bioreactor. The cell-mass grows and proliferates, yielding a mixture of fat and muscle, identical to its original cell on a molecular level. Scaffolding bones could give shape to the in-vitro meat, leaving it with an appearance similar to that of conventional meat from different animals.
With steadily increasing worldwide demand for meat and animal proteins, this solution could help reduce the environmental impact of conventional livestock production such as extensive land degradation, excessive water usage and greenhouse gases production.