Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak
Abstract Owing to the increase in the global demand of meat, cultured meat technology is being developed to circumvent a shortage of meat in the future. However, methods for construction of millimetre-thick bovine muscle tissues with highly aligned myotubes have not yet been established. Here, we pr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Publishing Group
2021-03-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-021-00090-7 |