The book entitled "Rheological Analysis of Cultured Meat" is structured into three chapters: properties of cultured meat, scale-up economics for cultured meat, and application of texture analysis methods for the characterization of cultured meat. The study encompasses subchapters such as history, first public demonstration, entering the market, technical aspects, cell lines, bioreactors, tissue engineering, porosity, vasculature, biochemical properties, crystallinity, degradation, edibility, cellulose, chitin, collagen, mycelium, nanomaterials, spin, additive manufacturing, fermentation, startups, research challenges, differences with common meat, aspects related to health and the environment, the role of genetic modification, ethical considerations, and the economy.