Neo-Meat Gym

Include protein structures in fake meat growing that will contract and relax in response to electrical impulses.

It seems the fake meat business is suffering from a texture problem. My experience is limited to what fast food outlets offered as I have never bought the “raw” product or cooked it at home. The mouth feel was slimy unless overcooked to a granular, non-meat consistency. If there was any juice I couldn’t tell where it came from. Didn’t taste bad, really, but the taste was not the problem. Most fast food burgers don't taste like meat anyway. Never again.

Unless, of course, a way to replicate the grain of a nice strip sirloin, or a skirt steak streaked with fat could be simulated. Tweaked to conduct electricity like those couch-potato exercise belts that induce abdominal seizures, the growing meat culture could flex! The educated fibers could not only provide grain but also hold moisture or fat. There are different exercises and workout schedules for cuts of beef, or turkey leg, or ox tail. The food lab as gymnasium.

This texture problem has been addressed unsuccessfully by extrusion and culture medium structure. Never by electricity.