Starter Cells for Cultured Meat

10 November 2022 by Andy Ko
The first stage in producing cultured meat is choosing the right starter cells. To produce something identical to conventional meat, the cells that produce muscle, fat, and connective tissue are all necessary. Simply using developed muscle cells extracted from animals is not suitable for cultured meat, as these cells proliferate very slowly. In contrast, stem cells divide rapidly and can differentiate into any other type of cell. However, there are ethical issues associated with their use, culturing protocols for common meat animals have generally not been established, and directed differentiation is complex. In this premium article, IDTechEx explores the types of starter cells being used by the industry to grow muscle and fat cells.
Login or Register You are not logged in. For existing users, please login to learn more about this premium content. For new users, please register with or use the links below for more details about premium content from IDTechEx.

Subscription Benefits

A subscription from IDTechEx allows you to access our full body of research content on emerging technologies, including market, technology and company data, alongside direct engagement with our expert analysts.
Subscription content includes:
  • Market research reports
  • Forecasts
  • Premium articles
  • Company profiles
  • Industry digests
  • Webinars
  • Innovation maps
  • Event summaries and write-ups