Fig. 9: Bio-fabrication and taste evaluation of fat-containing meat-on-vegetable chips.
From: Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns
a Schematic representation of engineered meat on anisotropic vegetable scaffolds. b Representative staining (n = three independent experiments) of myogenic marker α-actinin and lipid droplets in meat-on-mushroom chips. Scale bar = 50 μm. c Representative image of grilled meat-on-mushroom chips. d Cooking loss of real pork, engineered meat chip and Beyond Pork samples upon grilling. n = 3 independent samples. Data are presented as mean ± s.d. e PCA of the taste of real pork, engineered meat chips and Beyond Pork samples. X and Y axis show principal component 1 and principal component 2 that explain 74.6% and 12% of the total variance, respectively. Prediction ellipses are such that with a probability of 0.95, a new observation from the same group will fall inside the ellipse. N = 28 data points. f Heatmap showing the main sensory attributes of real pork, engineered meat chips and Beyond Pork samples. Panel (a) was, in part, created with BioRender. Lab, D. (2024) https://BioRender.com/z27v304.
