Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
rients.

In nature, blood vessels and capillaries deliver oxygen and nutrients throughout the tissue. Scientists still have no way to replicate that vascular network at large scale in lab-grown tissue, so they can only grow muscle or fat to a few millimeters in size.

To get around this limitation, the Tufts University researchers grew fat cells derived from mice and pigs first in a flat, 2D layer, then harvested those cells and aggregated them into a 3D mass with binders such as alginate (deve
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