![]() Opportunities for applying biomedical production and manufacturing methods to the development of the clean meat industry. Tissue engineering for clean meat production. If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Principles of Tissue Engineering for Food (Elsevier, 2014). This approach represents a step forward for the applied production of CBM as a food product. Volunteers tasted the product after cooking and noted its meaty flavour and sensorial attributes, achieving the goal of replicating the sensation and texture of a meat bite. The expression of proteins associated with ECM gene sets was increased in the co-culture compared with BSC monoculture. Myogenesis of several cell combinations was compared, and elevated myogenesis and ECM deposition were shown in co-culture of BSCs with bovine smooth muscle cells and tri-cultures of BSCs, bovine smooth muscle cells and bovine endothelial cells. The media composition was optimized for 3D bovine satellite cell (BSC) proliferation and differentiation by adding myogenic-related growth factors. Here, we demonstrate the use of textured soy protein-an edible porous protein-based biomaterial-as a novel CBM scaffold that can support cell attachment and proliferation to create a 3D engineered bovine muscle tissue. ![]() For CBM, the scaffold needs to be edible and have suitable nutritional value and texture. The generation of tissue requires a three-dimensional (3D) scaffold to provide support to the cells and mimic the extracellular matrix (ECM). Cell-based meat (CBM) production is a promising technology that could generate meat without the need of animal agriculture.
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