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Scientists from the University of Missouri, the University of Maryland and the Animal Bioscience and Biotechnology Laboratory, US Department of Agriculture Agricultural Research Service have published an article in Nature outlining a method for "generating skeletal muscle efficiently from porcine induced pluripotent stem cells (piPSC) in vitro thereby providing a versatile platform for applications ranging from regenerative biology to the ex vivo cultivation of meat". The research used a porcine stem cell line to generate muscular tissue instead of cells taken directly from a pig:
"What the paper describes is research designed to generate muscle from a newly established pig stem-cell line, rather that from primary cells taken directly from a pig," co-author Dr. Nicholas Genovese, a stem-cell biologist (and vegetarian), told Digital Trends. "This entailed understanding the biology of relatively uncharacterized and recently-derived porcine induced pluripotent stem cell lines. What conditions support cell growth, survival and differentiation? These are all questions I had to figure out in the lab before the cells could be turned into muscle."
Also at GlobalMeatNews.
Enhanced Development of Skeletal Myotubes from Porcine Induced Pluripotent Stem Cells (open, DOI: 10.1038/srep41833) (DX)
(Score: 2) by RamiK on Saturday February 18 2017, @01:55PM
avoid pork that has been "injected with 5% to 7% of a broth solution" or whatever the latest icky fakeness is
Injecting broths, brines and wines to meat goes back centuries (for curing and smoking at the very least).
farm-raised salmon tastes a bit like corn, while wild salmon tastes a bit like shrimp
Play around with seafood stock and glutamate. Personally I use Ajinomoto's hondashi (powdered bonito fish) and MSG (monosodium glutamate from sugar canes).
Since you'd likely consider this "fakeness", you can make your own fish stocks \ dashi and source the MSG from mushrooms, cheeses or tomatoes as glutamate.
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