“…Muscle with more type I muscle fibers tends to be red and has higher myoglobin contents, less toughness, higher juiciness, and more cooked meat flavor, while that with more type II muscle fibers is lighter, tougher, and has lower water holding capacity ( Hwang et al, 2010 ; Joo et al, 2013 ; Kim et al, 2010 ; Renerre, 1990 ). Fat is known as a main component for meat flavor, texture, nutrition, and appearance, and these factors affect consumer's preference and willingness to pay ( Fish et al, 2020 ; Lee et al, 2021 ). Based on these observations, a standard or grade for cultivated meat with mature ultrastructure is required, which might be evaluated by the similarity to meat from domestic animals and technologies to develop mature enough muscle structure by culture system.…”