Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities
Author:
Affiliation:
1. School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea
2. Research Institute of Cell Culture, Yeungnam University, Gyeongsan, South Korea
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2132206
Reference181 articles.
1. Extracellular Matrix and the Production of Cultured Meat
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3. Bioprocess Design Considerations for Cultured Meat Production With a Focus on the Expansion Bioreactor
4. Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production
5. Functionality of muscle proteins in gelation mechanisms of structured meat products
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