Fig. 5: Structuring and characterization of CM prototypes. | Nature Communications

Fig. 5: Structuring and characterization of CM prototypes.

From: Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute

Fig. 5

a Scheme of different CM prototypes structuring approaches. b The appearance of raw and cooked CM prototypes. c Moisture content (n = 6 for beef patties, n = 2 for layered CM, n = 4 for burger-like CM) and cooking loss (n = 8 for beef patties, n = 3 for layered CM, n = 5 for burger-like CM) in CM prototypes and beef patties presented as mean ± s.d. d TGA analysis presented as % weight against the temperature changes. Source data are provided as a Source Data file.

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