Edited sentence: Consumers whose stated preference is whole and unprocessed food may find such a high-technology approach to food production distasteful, for reasons aesthetic, cultural, or ethical.For example, most meats are high in saturated fat, which can cause high cholesterol and other health problems.If in vitro meat is different in appearance, taste, smell, texture, and other factors, it may not be appealing to some.Many food items, such as surimi, designed to substitute for other ingredients (for reasons from morality to expense) have become independently sought out for their own properties.People may be concerned that in vitro meat is of lesser quality than traditional meat, and that there are unresolved health risks.The lack of fat and bone may also be a disadvantage, for these parts make appreciable culinary contributions according to some.This question is one of the main focuses of scientists working on in vitro meat, and they aim to produce healthier meat than conventional meat, most notably by reducing its fat content and controlling nutrients.While a common misconception about in vitro meat relates it to genetic engineering, scientists have pointed out that the cells involved are natural cells which would grow in a natural way