Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak

ARTICLE OPEN Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak Mai Furuhashi 1,2,6 , Yuya Morimoto 3,6 , Ai Shima 3 , Futoshi Nakamura2 , Hiroshi Ishikawa4 and Shoji Takeuchi 1,3,5 ✉ Owing to the increase in the global demand of meat, cultured meat technology is being developed to circumvent a shortage of meat in the future. However, methods for construction of millimetre-thick bovine muscle tissues with highly aligned myotubes have not yet...