Cultured meat compositions

1. An edible composition comprising:

a) an edible three-dimensional porous scaffold comprising vegetable protein;

b) bovine myotubes comprising 10,000-250,000 myotube nuclei per mm 3 of said three-dimensional porous scaffold; and

c) a plurality of bovine cell types, the plurality of bovine cell types comprising:

(i) myoblasts or satellite cells;

(ii) at least one type of extracellular matrix (ECM)-secreting cells selected from the group consisting of stromal cells, fibroblasts, pericytes, and smooth muscle cells; and

(iii) no more than 15% endothelial cells or endothelial progenitor cells thereof.

2. The edible composition of claim 1 , wherein said plurality of bovine cell types comprises myoblasts, at least one type of extracellular matrix (ECM)-secreting cells, and endothelial cells or progenitor cells thereof.

3. The edible composition of claim 1 , wherein said plurality of bovine cell types comprises satellite cells, ECM-secreting cells, and endothelial cells.

4. The edible composition of claim 1 , wherein said ECM-secreting cell is a fibroblast, a progenitor cell thereof, or a combination thereof.

5. The edible composition of claim 1 , wherein the vegetable protein is selected from the group consisting of: a textured protein and a non-textured protein.

6. The edible composition of claim 5 , wherein said textured protein is textured soy protein.

7. The edible composition of claim 1 , wherein said edible three-dimensional porous scaffold comprises pores with an average diameter ranging from 20 to 1,000 micrometers.

8. The edible composition of claim 1 , wherein said edible three-dimensional porous scaffold further comprises an extracellular matrix.

9. The edible composition of claim 1 , wherein the vegetable protein is at least 50% pure.

10. The edible composition of claim 1 , wherein said plurality of bovine cell types comprises satellite cells, smooth muscle cells, and endothelial cells.

11. The method for producing the edible composition of claim 1 , the method comprising the steps of:

a) incubating an edible three-dimensional porous scaffold comprising vegetable protein and a plurality of bovine cell types comprising: myoblasts or satellite cells;

at least one type of extracellular matrix (ECM)-secreting cells selected from the group consisting of stromal cells, fibroblasts, pericytes, and smooth muscle cells;

and no more than 15% endothelial cells or endothelial progenitor cells thereof; and

b) inducing differentiation of myoblasts or satellite cells into bovine myotubes, thereby producing the edible composition.

12. The method of claim 11 , wherein said plurality of bovine cell types comprises myoblasts, at least one type of extracellular matrix (ECM)-secreting cells, and endothelial cells or progenitor cells thereof.

13. The method of claim 11 , wherein said plurality of bovine cell types comprises satellite cells, ECM-secreting cells, and endothelial cells.

14. The method of claim 11 , wherein said myoblasts or progenitor satellite cells and ECM-secreting cells are incubated at a ratio ranging between 10:1 to 1:1.

15. The method of claim 11 , wherein said ECM-secreting cells and endothelial cells are incubated at a ratio ranging between 1:10 to 1:1.

16. The method of claim 11 , wherein said myoblasts or satellite cells and said edible three-dimensional porous scaffold are incubated at a ratio ranging from 10 3 to 10 7 of said myoblasts or satellite cells to 10 mg of said edible three-dimensional porous scaffold.

17. The method of claim 11 , wherein said plurality of cell types comprises satellite cells, smooth muscle cells, and endothelial cells.

18. The method of claim 17 , wherein the satellite cells, smooth muscle cells, and endothelial cells are incubated at a ratio of 2:1:1.