date:Oct 22, 2019
ar matrix the glue that holds the tissue together and contributes to its texture.
The team seeded the fibres with rabbit and cow muscle cells, which anchored to the gelatine and grew in long, thin structures, similar to real meat. The researchers used mechanical testing to compare the texture of their lab-grown meat to real rabbit, bacon, beef tenderloin, prosciutto, and other meat products.
When we analysed the microstructure and texture, we found that, although the cultured and natural prod