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npj science of food, v.5 no.1, 2021년, pp.6 -
Furuhashi, Mai (Institute of Industrial Science, The University of Tokyo, Tokyo, Japan) , Morimoto, Yuya (Department of Mechano-Informatics, Graduate School of Information Science and Technology, The University of Tokyo, Tokyo, Japan) , Shima, Ai (Department of Mechano-Informatics, Graduate School of Information Science and Technology, The University of Tokyo, Tokyo, Japan) , Nakamura, Futoshi (Global Innovation Center, Nissin Foods Holdings Co., Ltd, Tokyo, Japan) , Ishikawa, Hiroshi (Laboratory of Clinical Regenerative Medicine, Department of Neurosurgery, Faculty of Medicine, University of Tsukuba, Ibaraki, Japan) , Takeuchi, Shoji (Institute of Industrial Science, The University of Tokyo, Tokyo, Japan)
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Owing to the increase in the global demand of meat, cultured meat technology is being developed to circumvent a shortage of meat in the future. However, methods for construction of millimetre-thick bovine muscle tissues with highly aligned myotubes have not yet been established. Here, we propose a c...
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