The last consideration for taste is the location of the original muscle biopsy.  Intuitively, the taste of the muscle may change based on what type of body part (or animal) from which it originates, however this has yet to be truly tested. Indeed, from a developmental perspective, the skeletal muscle of different body areas is inherently different in terms of certain gene expression patterns as well as fiber-type composition [46, 47].  It’s also entirely possible that muscle tissue from different animals will taste distinct and that multiple animal types can be combined to create unique meat combinations.  Additionally, efforts to improve the shelf-life as well as give the meat color are also being explored [48]. Finally, much work in the plant-based “meat” industry has gone towards isolating compounds such as heme that are critical to re-creating a meaty aroma. Therefore, the addition of synthetic compounds may be able to make up for lack of a true “meaty” taste or flavor.