Food Science and Technologynpj Science of Food
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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