The man-made zoo was approved for listing, the Associated Press reporter tasted it: give the taste fear

The Ministry of Agriculture recently approved two companies, "Upside Foods" and "Good Meat", to sell "artificial chicken" cultured from cells. The production of artificial meat aims to reduce the harm of slaughtered animals and greatly reduce the cost of farming. The impact of animals on the environment, a reporter from the Associated Press tasted this latest type of artificial meat and reported his impressions after the actual test.

Journalist Jonel Aleccia, who says faux chicken tastes like regular chicken, is a carnivore but also a victim of the "meat paradox," the phrase Used to describe the psychological ambivalence of thinking about slaughtered animals when eating meat.

Alyssa has reported on food-borne illness outbreaks and safety issues in slaughterhouses, which made her unable to think about what happened to the chicken on the plate. It made her feel uncomfortable to think about these facts, so she I am happy to try new meat produced in different types, and I am curious about the taste of artificial meat.

In January of this year, Alyssa visited the manufacturing plant of "Front Food" in Emeryville, California. Chef Jess Weaver stir-fried faux chicken breasts with white wine cream sauce, tomato, capers, and shallots Meat, Alyssa described the aroma of this dish is attractive, like boneless meat slices usually cooked with cream seasoning, the taste is light and delicate, and the taste is tender, just like the usual home-cooked dishes.

She recently went to the "Good Meat" factory in Alameda, California. The company is ready to start producing artificial chicken products; chef Tyndall (Zach Tyndall) also prepares exquisite artificial meat dishes, and Alyssa The comment described one of the "chicken leg meat" dishes, which has a richer flavor than chicken breast meat, and the taste is both tender and chewy, fully presenting the taste that ordinary chicken leg meat should have.

Tyndall says that's the key point, "It has to be as realistic as possible for it to catch on."

Experts said that there are still many obstacles in the artificial production of cell-cultured meat, including how to expand production scale, reduce costs, and whether artificial meat can be truly accepted by the public.