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Figure 1. Comparison between traditional meat production and cultured meat production.
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Figure 2. Three categories of cultured meat. 1. Direct combination of cells and biomaterials; 2. muscle and fat organoids generated by different cell types, that are combined by biomaterials; 3. complex muscle tissue, including muscle, fat, blood vessels, fibrous tissue, etc.
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Figure 3. On June 6, 2020, cultured pork was tasted in Nanjing Agricultural University.
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