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...
Guardado en:
Autores principales: | Mai Furuhashi, Yuya Morimoto, Ai Shima, Futoshi Nakamura, Hiroshi Ishikawa, Shoji Takeuchi |
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Formato: | article |
Lenguaje: | EN |
Publicado: |
Nature Portfolio
2021
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Materias: | |
Acceso en línea: | https://doaj.org/article/ea5332100c7b4e6b82ad6b135ff87c5f |
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