Growing Meat Without Animals?

Revere is thinking about how to grow meat without the animal. It's a cool idea that's been floating around in science fiction for a while now, but, well, of course it has problems, and Revere notes a couple.

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The two biggest, as far as I can see from a quick perusal of the burgeoning literature, are finding a suitable nutrient to grow the cells in; and then growing tissue that has the proper texture for being a meat substitute. Animal meat is not just muscle cells but a complicated structure also containing connective tissue, blood and blood vessels, nerves and fat. Just growing up masses of identical cells isn't sufficient. You have to reproduce an architecture.

I see those two problems as aspects of one much bigger problem. Muscle doesn't grow in isolation: it's always in a solid environmental context. It's made up of cells that respond to activity in a way that enhances performance for the organism, and incidentally promotes flavor and texture and bulk for the delectation of the carnivore. So what do you need to make edible muscle mass, beyond a sheet of myocytes in a culture dish (which, I suspect, would have the texture of slime and would not sell well in test markets)?

An architecture is right. You need connective tissue to form a framework and you need a rigid but motile structure to do work and exercise the growing muscle. Then, because you want a piece of muscle larger than a drop, you need a delivery system for nutrients: a circulatory system, with a pump. This muscle in a vat is going to need a skeleton and a heart.