⑴ Compared with real meat, it has unnatural flesh color, lack of luster, loose structure, poor chew, and big difference in flavor. The food ingredients currently used in artificial meat are darker in color, unnatural, easy to oxidize, and lack the luster of meat color. Secondly, meat texture is the most important indicator for consumers to accept vegetable protein meat. It should have the characteristics of tight tissue fibers, elasticity, tenderness, juiciness and chewiness.
⑵ The high production cost has not yet reached the mass production conditions. Artificial meat is not only expensive in the initial development stage, but also has strict requirements on the production and supply chain.