A team of scientists proposed two techniques that could enable edible meat to be grown in laboratories on an industrial scale. One method involves growing sheets of meat cells on scaffolding, which would then be stretched and stacked to increase thickness; the other requires creating “structured muscle tissue as self-organizing constructs,” which could then be harvested and turned into hamburger or nuggets. “The challenge,” said one meat scientist, “is getting the texture right. We have to figure out how to ‘exercise’ the muscle cells.”