Table 1. Differences in amino acid composition between cultured muscle tissue derived from chicken and cattle and traditional meat

Amino acids	Chicken		Cattle		SEM	p-value	Contrast
	CMT	TM	CMT	TM			Meat	Animal	Meat×Anim
Aspartic acid	9.37B	9.93A	8.59C	9.76AB	0.156	<0.001	<0.001	<0.001	0.009
Glutamic acid	15.42B	17.30A	14.56B	15.89AB	0.635	0.004	0.002	0.014	0.467
Threonine	4.51A	4.79A	3.60B	4.96A	0.180	<0.001	<0.001	0.008	<0.001
Serine	4.93A	4.23BC	4.61AB	3.95C	0.156	<0.001	<0.001	0.010	0.776
Proline	5.73A	3.78B	6.64A	3.60B	0.371	<0.001	<0.001	0.127	0.034
Glycine	7.91A	5.02B	7.68A	4.98B	0.390	<0.001	<0.001	0.565	0.614
Alanine	6.88B	6.41C	7.92A	6.53BC	0.174	<0.001	<0.001	<0.001	0.001
Cysteine	0.43B	0.57B	1.47A	0.54B	0.085	<0.001	<0.001	<0.001	<0.001
Valine	4.71	4.55	4.93	4.76	0.206	0.240	0.204	0.109	0.989
Methionine	1.80B	2.44AB	3.49A	2.52AB	0.474	0.015	0.015	0.012	0.019
Isoleucine	3.75B	4.49A	3.32C	4.52A	0.110	<0.001	<0.001	0.013	0.006
Leucine	7.75B	8.63A	7.35B	9.02A	0.246	<0.001	<0.001	0.991	0.023
Tyrosine	3.64	3.91	3.58	3.95	0.232	0.201	0.044	0.961	0.701
Phenylalanine	4.57A	4.82A	3.68B	4.78A	0.280	0.003	0.003	0.020	0.030
Histidine	2.38B	2.79B	2.83B	3.98A	0.180	<0.001	<0.001	<0.001	0.007
Lysine	8.46B	9.50A	7.43C	9.73A	0.297	<0.001	<0.001	0.046	0.006
Arginine	7.70B	6.81C	8.28A	6.45C	0.153	<0.001	<0.001	0.243	<0.001

Means with different superscripts in the same row are significantly different (p<0.05).
CMT, cultured muscle tissue; TM, traditional meat.