Summary

Stephanie is designing a scaffold containing two different materials: one that’s ideal for growing muscle cells and another that’s ideal for fat cells. By combining these two materials in specific ratios and patterns, Stephanie will produce a marbled piece of cultured meat. She will measure the texture and fat distribution of this cultured steak and compare it to the different standards of conventional steaks.

 

Fat cells on microparticle scaffolds

Fat cells on microparticle scaffolds ✨Fat gives meat texture and flavor, so it is crucial to develop a scaffold on which both muscle *and* fat cells can be cultured together. Unfortunately, the two prefer different growth environments, so Stephanie is working on creating a scaffold with regions of varying stiffness that cater to each cell type.

Cryosectioning of marbled beef for scaffold analysis of native tissue.

Cryosectioning of marbled beef for scaffold analysis of native tissue. Findings from this analysis will guide the design of scaffolds on which to culture beef in vitro. 🥩