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Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
With the current interest in cultured meat, mammalian cell-based meat has mostly been unstructured. There is thus still a high demand for artificial steak-like meat. We demonstrate in vitro construction of engineered steak-like tissue assembled of three types of bovine cell fibers (muscle, fat, and...
| Autores principales: | , , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8385070/ https://www.ncbi.nlm.nih.gov/pubmed/34429413 http://dx.doi.org/10.1038/s41467-021-25236-9 |