I would guess they're only used to research fake meat. As in, to understand the chemicals and nutrients that make up actual meat and give meats their properties. An example I suppose would be to understand the chemicals and reactions involved when cooking meats e.g. how meat browns when cooked[0] and then synthesise these chemicals from plant matter[1].

[0]: https://en.wikipedia.org/wiki/Maillard_reaction

[1]: https://faq.impossiblefoods.com/hc/en-us/articles/3600189374...