The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold

Tissue engineered cultured meat has been proposed as an emerging innovative process for meat production to overcome the severe consequences of livestock farming, climate change, and an increasing global population. However, currently, cultured meat lacks organized tissue structure, possesses insuffi...

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Detalles Bibliográficos
Autores principales: Li, Chi-Han, Yang, I-Hsuan, Ke, Cherng-Jyh, Chi, Chih-Ying, Matahum, Jefunnie, Kuan, Che-Yung, Celikkin, Nehar, Swieszkowski, Wojciech, Lin, Feng-Huei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Bioengineering and Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039213/
https://www.ncbi.nlm.nih.gov/pubmed/35497336
http://dx.doi.org/10.3389/fbioe.2022.875069

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039213/
https://www.ncbi.nlm.nih.gov/pubmed/35497336
http://dx.doi.org/10.3389/fbioe.2022.875069

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