Food Science and Technology

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak

M. Furuhashi, Y. Morimoto, et al.

This groundbreaking research conducted by Mai Furuhashi, Yuya Morimoto, Ai Shima, Futoshi Nakamura, Hiroshi Ishikawa, and Shoji Takeuchi introduces an innovative technique for fabricating 3D bovine muscle tissue that not only aligns myotubes but also contracts when electrically stimulated. With promising applications in producing clean cultured steak, this study paves the way for advancements in tissue engineering.