Having read a bit about the topic, the chemical profile of slaughtered animals includes some changes due to the stress and fear that the animal's experience just prior to being killed, like increased cortisol levels.

Meat from stressed animals will be "tough, tasteless, and high in pH, and will go bad quicker than unstressed meat." (From: https://www.atlasobscura.com/articles/why-scared-animals-tas...)

If you've read about factory farms that most meat comes from, it's a stressful environment.

On the other hand, lab-grown meat sounds would be zero-stress.