An environmentally friendly cultured meat technology rests on four basic premises: (1) the culturing of muscle progenitor cells from farm animals of choice that are able to proliferate at a high rate, (2) the application of a growth medium that does not contain animal products, (3) the efficient differentiation of the progenitor cells into muscle cells that contain all nutrients present in conventional meat, and (4) the organisation of the muscle cells into 3-dimensional muscle structures.

To be expanded soon.

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