Table 3. Types of tissue with different cell components in original meat and their expected role for cultured meat

Tissue	Cell components	Role for cultured meat
Muscle	Muscle cellFibroblast	Animal protein supplyMeat colorTextureFlavor (taste and odor)
Fat	AdipocyteBlood cellVascular endothelial cellPreadipocyte	Animal fat supplyMeat color (mainly lightness and redness)JuicinessSpecies-characteristic flavor
Vascular	Endothelial cellMuscle cellFibroblast	Oxygen and nutrients supply for cell growth
Tendon	Endothelial cellMuscle cellFibroblast	ShapeTexture