Shining as an alternative that can replace traditional meat, cell cultured meat (CCE), a meat alternative produced in a laboratory environment from animal cells, attracts attention with its promise of sustainability and the transformation of the meat industry. However, it has been a matter of curiosity how much consumers will accept this innovative product and how similar it is to traditional meat in taste. A comprehensive review reveals that the sensory properties of HKE are still unclear and there is uncertainty about how much consumers will assimilate this innovative product. While current studies focus on the taste and texture of HKE, it is still unknown whether it will be exactly the same as real meat. This indicates that more research is needed to understand the true potential of HKE, and it is thought that it could play an important role in transforming future meat consumption.