Cultured meat on a plant-based frame
J.F. Young, Stig Skrivergaard
Abstract
Textured soy protein can now provide scaffolding for bovine skeletal muscle cells to adhere to and form meat-like 3D cell cultures, thus advancing the generation of cultured meat and reducing the reliance on animal agriculture.
Topics & Concepts
Food scienceSkeletal muscleBiotechnologySoy proteinBusinessBiologyAnatomy3D Printing in Biomedical ResearchTissue Engineering and Regenerative Medicine