Understanding biomanufacturing of soy-based scaffolds for cell-cultured meat by vat polymerization

Overview

Who: M.P. Sealy, K.L.M Avegnon, A. Garrett, L. Delbreilh, S. Bapata, A.P. Malshe

Published: July 12, 2022

Where: CIRP Annals

Key Takeaway: Soy-based polymer resins can withstand the heat of cultured meat production, cooking, and consumption without becoming mechanically or physically compromised.

Research Topics: scaffold

Summary

Michael Sealy et al. certify that soy-based polymer resins can withstand the cultured meat production process if used as scaffolds. They construct the potential scaffolds via vat polymerization, which allows for detailed 3D scaffold construction by curing the polymer in layers. Curing time is varied to produce three distinct samples, which are then analyzed for thermomechanical and thermochemical properties. Sealy et al. find the soy-based scaffold does not lose its mechanical or chemical properties (i.e. it will not continue to cure and harden any further) at any temperatures which may be reached in the production, cooking, or consumption of cultured meat.

Written by Morgan Ziegelski

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Sealy, M. P., Avegnon, K. L. M., Garrett, A., Delbreilh, L., Bapat, S., & Malshe, A. P. (2022). Understanding biomanufacturing of soy-based scaffolds for cell-cultured meat by vat polymerization. CIRP Annals.

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