"...explains that muscle cells naturally contract when they are grown, making the fibres that result in the flakes of the burger that you would expect." I wond

"...explains that muscle cells naturally contract when they are grown, making the fibres that result in the flakes of the burger that you would expect." I wonder how similar these fibers are to actual chicken/beef. My understanding is that these vat-grown meats are essentially just compressed globs of cells, with no real structure