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I dont think that its as simple as just cloning muscle tissue in a test tube or vat, though.
What makes meat taste like meat? A leg of a chicken or a rib of a cow has fat, nerves, veins, bone marrow, blood and all kinds of microscopic things that make it taste like what it does. Without all of those components, would it taste the same? It\'s not just muscle fibers that would need to be cloned to simulate a full-grown animal part.
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