Fig. 1: Schematic illustration of the proposed strategy.
From: Cultured meat with enriched organoleptic properties by regulating cell differentiation
a Muscle and fat tissues consisting slaughtered beef determine the organoleptic properties of beef. b Scaffold engineering for controlling myogenesis and adipogenesis affects the nutritional and sensorial properties of cultured meat. c Assembled cultured meat composed of the 2-dimensional meat blocks with highly differentiated cells owns beef-like organoleptic properties.
