ArticleNPJ science of food2021
Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak.
Article in NPJ science of food, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 57 papers.
What it found
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The trial behind it
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Who cites it
57 citing papers in PubMed.
- Self-organization of vascularized muscle from bovine embryonic stem cells.Nature communications · 2026Article
- 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives.NPJ science of food · 2026Article
- Microstructured chitosan mesh scaffold for efficient production of cell-cultured meat.Scientific reports · 2026Article
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Production of small-scale laboratory-grown cell-based fish meat from Asian seabass muscle and fin cell lines.In vitro cellular & developmental biology. Animal · 2026Article
- Cultured Meat: A Multidimensional Review of Technological, Nutritional, Ethical, and Regulatory Advances (2020-2025).Journal of food science · 2026Review
- Bioinspired hydrogel-based regenerative engineering strategies for the structural and functional regeneration of skeletal muscles following volumetric muscle loss.Regenerative biomaterials · 2026Review
- Edible Scaffolds for Cultivated Meat Production.Advances in biochemical engineering/biotechnology · 2026Review
- Enhanced Media Optimize Bovine Myogenesis in 2D and 3D Models for Cultivated Meat Applications.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Article
- 3D bioprinting of plant and animal cell-based hybrid food.Nature communications · 2025Article
- Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production.Comprehensive reviews in food science and food safety · 2025Review
- Fin Cells as a Promising Seed Cell Source for Sustainable Fish Meat Cultivation.Foods (Basel, Switzerland) · 2025Article
- A comparison of human skeletal muscle cell maturation in 2D versus 3D culture: A quantitative proteomic study.Physiological reports · 2025Article
- Development of Biomimetic Edible Scaffolds for Cultured Meat Based on the Traditional Freeze-Drying Method forGels (Basel, Switzerland) · 2025Article
- MSTN knockout enhances the production of MYOD1-mediated steak-type cultivated meat.Journal of animal science and biotechnology · 2025Article
- Advancing biohybrid robotics: Innovations in contraction models, control techniques, and applications.Biophysics reviews · 2025Review
- Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods.Gels (Basel, Switzerland) · 2025Review
- Investigation of scaffold manufacturing conditions for 3-dimensional culture of myogenic cell line derived from black sea bream (Cytotechnology · 2025Article
- Establishment of chicken muscle and adipogenic cell cultures for cultivated meat production.Frontiers in nutrition · 2025Article
- Future protein alternative: recent progress and challenges in cellular agriculture.Food science and biotechnology · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
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 culture method for constructing 3D-cultured bovine muscle tissue containing myotubes aligned along its long-axial direction, which contracted in response to electrical stimulation. First, we optimised the composition of biomaterials used in the construction and the electrical stimulation applied to the tissue during culture. Subsequently, we fabricated millimetre-thick bovine muscle tissues containing highly aligned myotubes by accumulating bovine myoblast-laden hydrogel modules. The microbial content of the bovine muscle tissue cultured for 14 days was below the detection limit, indicating that the muscle tissues were sterile, unlike commercial meat. Therefore, the proposed construction method for bovine muscle tissues will be useful for the production of clean cultured steak meat simulating real meat.
Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.