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In the past decade, cultured meats have made significant advances and milestones in the US, where lab-grown chickens are available in some restaurants. In a recent study published in the Journal of Agricultural and Food Chemistry, scientists expanded the applications of cultured meats to lab-grown pork with red sorghum grain. Cultured meats are emerging eco-friendly alternatives to traditional meats, alongside plant-based meats. These types of meat substitutes require less land and water and emit fewer greenhouse gases during production.