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The process of culturing PSCs in media with textured vegetable protein (TVP) scaffolds yielded cultured pork samples containing either proliferating PSCs or differentiated myotubes. By scrutinizing the physical appearance, surface texture, chemical constituents, and amino acid profiles of these cultured pork specimens, we ascertained that the quantity and degree of maturation of myotubes are crucial factors in determining the meat-like quality of the cultured meat. By laying down industry standards, these research findings promote the commercial use of c
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