Fig. 2: Characterization of the gelatin/alginate scaffold.
From: Cultured meat with enriched organoleptic properties by regulating cell differentiation
a Illustration of the change in the alginate concentration and crosslinking degree of the alginate network of the scaffolds. b (i) Raman spectra of the low alginate ratio with low crosslinking hydrogel (LALC, light blue), low alginate ratio with high crosslinking hydrogel (LAHC, dark blue), high alginate ratio with low crosslinking hydrogel (HALC, light purple), and high alginate ratio with high crosslinking hydrogel (HAHC, dark purple), (ii) Percentage of the calcium-crosslinked alginate structures calculated from the Raman shifted peak area between 1390 and 1420 \({{{{{{\rm{cm}}}}}}}^{-1}\) (mean ± SD, n = 3 independent experiments, two-tailed t-test). c (i) Stress–strain curves obtained during the compression test of the scaffolds, (ii) Young’s modulus of each scaffold at a compressive strain of 0–50% (mean ± SD, n = 3 independent experiments, two-tailed t-test). Source data are provided as a Source Data file.
