Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds

Overview

Who: N. Stephanie Kawecki, Sam C.P. Norris, Yixuan Xu, Yifan Wu, Ashton R. Davis, Ester Fridman, Kathleen K. Chen, Rachelle H. Crosbie, Andrea J. Garmyn, Song Li, Thomas G. Mason, Amy C. Rowat

Published: June 29, 2023

Where: Food Research International

Key Takeaway: Self-adhering fat and muscle microtissues form marbled cultured meat

Research Topics: scaffold

Summary

Stephanie Kawecki et al describe an approach to creating marbled cultured meat with both muscle and fat, which is critical for achieving the texture and flavor of meat. The authors design scaffolds customized for myogenic (muscle) and adipogenic (fat) cells, each requiring very different environmental conditions for optimal growth and differentiation. Muscle and fat “microtissues” are grown separately, but spontaneously combine in the final stage to produce a marbled tissue. However, the stiffness of the tissue is still much lower than a Wagyu steak, showing the need for future work to achieve the desired texture.

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Cite This Publication

Kawecki, N. S., Norris, S. C., Xu, Y., Wu, Y., Davis, A. R., Fridman, E., ... & Rowat, A. C. (2023). Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds. Food Research International, 172, 113080.

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