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Researchers create lab-grown meat with ‘real’ texture
date:Oct 22, 2019
tant to find an efficient way to produce large amounts of these scaffolds to justify their potential use in food production.

To overcome these challenges, the researchers used a technique developed by Parker and his Disease Biophysics Group known as immersion Rotary Jet-Spinning (iRJS), which uses centrifugal force to spin long nanofibers of specific shapes and sizes.

The team spun food-safe gelatine fibres to form the base for growing cells. The fibres mimic natural muscle tissues extracellul

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