The book "Rheological Analysis of Cultivated Meat" offers a comprehensive examination of the rheological properties of cultivated meat and its economic aspects. It is divided into three main chapters that address the properties of cultivated meat, the economics of scaling up, and the application of texture analysis methods for characterization. Each chapter is detailed and covers a variety of topics, including the history of cultivated meat, technical aspects such as cell lines and bioreactors, as well as the challenges and opportunities associated with the development of this innovative food technology. The book is aimed at professionals and students in the fields of food science, biotechnology, and related disciplines, providing valuable insights into the future of food and the associated ethical and health considerations.