Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat

@inproceedings{BenArye2020TexturedSP,
  title={Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat},
  author={Tom Ben-Arye and Yulia Shandalov and Shahar Ben-Shaul and Shira Landau and Yedidya Zagury and Iris Ianovici and Neta Lavon and Shulamit Levenberg},
  year={2020}
}
Cell-based meat (CBM) production is a promising technology that could generate meat without the need of animal agriculture. The generation of tissue requires a three-dimensional (3D) scaffold to provide support to the cells and mimic the extracellular matrix (ECM). For CBM, the scaffold needs to be edible and have suitable nutritional value and texture. Here, we demonstrate the use of textured soy protein—an edible porous protein-based biomaterial—as a novel CBM scaffold that can support cell… 
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