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Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting

Food Science and Technology

Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting

D. Kang, F. Louis, et al.

This groundbreaking study, conducted by a team of experts including Dong-Hee Kang and Fiona Louis, pioneers the in vitro construction of steak-like tissue using engineered bovine cell fibers, merging muscle, fat, and vessel components with a novel tendon-gel bioprinting technique.

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