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