After isolating those proteins in the lab, Ikeda's team then combined them with a reaction enhancer and put them in an exploder.
What eventually came out was no filet mignon, but it was edible.
"Theoretically, there's nothing wrong with this," said Douglas Powell, a professor of food safety at Kansas State University. "It could be quite safe to eat, but I'm sure there's a yuck factor there."
To make swallowing the stool steaks a little bit easier, a nutty flavor was added using soy protein, and red food coloring was mixed in too, apparently to make the concoction look more like a juicy, bloody steak. A few brave researchers even took the plunge and taste-tested the product. (Apparently it tastes like regular beef.)