Yes. I'm not sure how much of the non-meat chemicals are for the preservation / shelf life as opposed to the ones necessary to the creation(?) process.

I suspect that at first the meat will still require the more aggressive preservation methods because the distance in both time and geography from the lab will be similar to that of the slaughter locations.

But without needing to work around breeding seasons and just general herd growth variations throughout the year, the creation of the meat could be much closer to the demand. Storage costs for temperature sensitive products that are also time sensitive has got to be a huge industry cost, so there is more economic reasons than just "use less chemicals" for it to start to trend that way. (Also, I'm sure the chemicals used are absurdly cheap and hardly a factor)