Published: August 26, 2020
Where: Food Engineering Reviews
Key Takeaway: Current tissue engineering technology could help produce cultured ground meats, but we need advancements in vascular engineering to develop thick cuts of meat like steaks.
Zidarič, T., Milojević, M., Vajda, J., Vihar, B., & Maver, U. (2020). Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods. Food Engineering Reviews, 12(4), 498–519. https://doi.org/10.1007/s12393-020-09253-w