The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold
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DOI: 10.3389/fbioe.2022.875069
Abstract: 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… read more here.
Keywords: gelatin soymilk; cultured meat; fat containing; meat ... See more keywords