由細胞製成的肉越來越接近動物肉，但肉食者會被說服改變他們的飲食嗎？

In the Believer Meats test kitchen, Chef Andres Voloschin was cooking up something unusual - chicken strips that were created from cells in a lab. This is part of a big effort by over 150 startups to create meat that doesn't involve farming animals, is affordable, and tastes just like the meat we're used to. They're using science to try and make a positive change for the environment because of the high demand for meat around the world.

Yaakov Nahmias, the founder of Believer Meats, believes that our love for meat is deeply rooted in our history and culture. However, he points out that we've focused too much on producing large quantities of meat without considering the environmental consequences. His company, along with others in the industry, is racing to expand the production of this lab-grown meat by partnering with traditional meat producers and attracting more investors. But there are still big challenges ahead, like making the meat feel like a real steak and getting approval from governments to sell it.

While some people who have tried lab-grown meat say it's tasty, others are hesitant because they think it's odd. Even Nahmias' own son prefers regular meat. The science behind lab-grown meat is quite fascinating. It starts with cells that can grow into muscle and fat, which are then placed in a special environment to multiply and form meat. This method could greatly benefit the environment by reducing the need for land and animal feed. However, there's still a long way to go before this meat can perfectly mimic traditional meat. Safety is also a concern for some, but experts are hopeful that these issues can be resolved. As more people get the chance to try lab-grown meat, the question remains whether they will be open to making it a regular part of their diet.