Fig. 3: Morphological analysis of the millimetre-thick bovine muscle tissue.
From: Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak
a Images of the millimetre-thick bovine muscle tissue on day 1 and day 7 of culture. The change in colour from Day 1 to Day 7 could be caused by the colour change of the phenol red in the culture medium or difference of the light exposure conditions when taking the photos. b Long-axial sectional image and short-axial sectional image of the muscle tissue stained with haematoxylin and eosin (H&E). c Directional distribution of brightness calculated from FFT images that corresponded to confocal images taken from a bovine muscle tissue constructed by stacking five myocyte-laden hydrogel modules. 0 degree and 180 degree show short-axial direction of the tissue, and 90 degree shows its long-axial direction. d Top and lateral views of the millimetre-thick bovine muscle tissue after release from the pillars. e The millimetre-thick bovine muscle tissue coloured using red food colouring agent. Scale bars, (a) 5 mm, (b) 0.2 mm (long-axial sectional image), 2 mm (short-axial sectional image), (d) 5 mm and (e) 1 cm.
