Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Abstract

Since the first cultivated meat prototype in 2013, significant advancements have been made, yet cultivated meat still differs from conventional meat, particularly in nutritional and flavor profiles. In this study, cell-cultivated pork was developed using 3D-cultured pig muscle stem cells (MuSCs) on hydrogel scaffolds over a 44-day period and analyzed for muscle maturity and nutritional characteristics. qPCR analysis showed muscle fiber maturation with a shift from type I to type II fibers during long-term culture. Genes related to muscle structure, including MYH and TNNI isoforms, were increasingly expressed between days 9 and 16. Although cultivated pork differed significantly in total and free amino acids and nucleotide-related compounds compared to conventional pork, its total amino acid composition per protein content was comparable, if not superior. This study provides key insights into the structure, composition, and development of cultivated pork, guiding future improvements to more closely mimic traditional pork.