Sure, but this is chicken, which is already notably porous, which is why it’s generally considered unsafe to eat rare chicken, even if it’s been well cooked on

Sure, but this is chicken, which is already notably porous, which is why it’s generally considered unsafe to eat rare chicken, even if it’s been well cooked on the outside. At least for that aspect, I’d think the protection is less relevant. I would be very curious how that’s handled with other meats, like lab grown beef. I’d be more hesitant about lab grown beef, if the cooking instructions prevented cooking it rare.