Trout with double the usual amount of muscle, pork loaded with omega-3 fatty acids, and beef from cattle resistant to mad-cow disease are just a few products from genetically engineered animals under development in labs around the world.

Now that GE plant products appear in some three-fourths of the processed food in a typical U.S. grocery store, it’s only a matter of time before GE animal products hit the fridge shelves, too.

In fact, a Massachusetts company, AquaBounty Techologies, announced last month that it expects a green light from the Food and Drug Administration “in the near future.” Its product, the AquAdvantage® salmon, is an Atlantic salmon with introduced genes from two other fish species that make it grow to marketable size twice as fast as ordinary Atlantic salmon. If it’s approved, it will probably be the first GE animal out of the gates.

A little over a year ago, the FDA issued its final guidance on genetically engineered animals, laying out the process GE animals will have to go through before they can be brought to market. The agency says developers must show that the introduced genetic material is safe for the animals, human consumers, and the environment. So, all things considered, how long before we find GE meat on our plates?