| Adulteration | Intentional removal, replacement or addition of food ingredient(s) to decrease production costs, and improve shelf-life | Use of chicken meat in beef patties | Use of conventional chicken meat in cultivated chicken nuggets |
| Inclusion of horse meat in beef loaf | Use of mouse myoblasts for cell sheet-based porcine meat |
| Counterfeiting | Illegal production of established food products without food safety assurance | A branded meatloaf manufactured and sold as the “real” product by an unauthorized manufacturer | Use of the same label and packaging of cultivated meat for conventional meat |
| Labeling meat products containing pork with halal certification | Hazard analysis and critical control points (HACCP)-certified labeling of non-HACCP-certified cultivated meat products |
| Simulation | Designed to look alike but with lesser quality | Plant protein extrusion to simulate meat strands in chicken nuggets | 3D-printed steak produced by Company A using Wagyu-sourced muscle cell imitated by Company B with non-Wagyu-sourced muscle cells labeled as “Wagyu” |
| Use of food coloring agents to imitate the smoked color of smoked sausages | Imitation of a plant protein scaffold-based cultivated meat by mixing conventional meat mush with extruded plant protein |
| Tampering | Intentional product contamination to potentially cause harm the consumer or a company | Putting sewing pins in meat products sold in grocery stores | Addition of contaminants to commercial cultivated meat products to destroy company reputation |
| Inoculating pathogens in fresh meat | Intentional contamination during cultured meat processing by a production worker |