A rich-nutritious cultured meat via bovine myocytes and adipocytes co-culture: Novel Prospect for cultured meat production techniques
Yafang Wang, Di Zhuang, Noshaba Munawar, Linsen Zan, Jie Zhu
Topics & Concepts
Food scienceProcessed meatTasteMyocyteTendernessMeat tendernessMeat packing industryBiotechnologyBiologyChemistryBusinessCell biologyMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactMuscle metabolism and nutrition