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Production of scaffold-free cell-based meat using cell sheet technology

Food Science and Technology

Production of scaffold-free cell-based meat using cell sheet technology

R. Tanaka, K. Sakaguchi, et al.

This groundbreaking study by Ryu-ichiro Tanaka, Katsuhisa Sakaguchi, Azumi Yoshida, Hironobu Takahashi, Yuji Haraguchi, and Tatsuya Shimizu explores the innovative production of scaffold-free cell-based meat using cell sheet technology. The 3D tissue created from bovine myoblast cell sheets demonstrates increased hardness after boiling and paves the way for an eco-friendly alternative to traditional beef.

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