Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting - Kang, Dong-Hee; Louis, Fiona; Liu, Hao; Shimoda, Hiroshi; Nishiyama, Yasutaka; Nozawa, Hajime; Kakitani, Makoto; Takagi, Daisuke; Kasa, Daijiro; Nagamori, Eiji; Irie, Shinji; Kitano, Shiro; et al. (Nature communications, 2021)
Keywords: 13/106; 13/107; 3-D printers; 631/61/2035; 631/61/2320; 631/61/54/2295; 639/166/985; 639/301/54/2295; Adipose tissue; Animals; Assembly; Beef; Bioprinting - methods; Blood; Blood vessels; Capillaries; Cattle; Cell Culture Techniques; Collagen; Contraction; Endothelial Cells; Fabrication; Fatty acids; Fibers; Gels; Humanities and Social Sciences; Mammals; Meat; multidisciplinary; Muscles; Muscles - cytology; Muscles - physiology; Musculoskeletal system; Printing, Three-Dimensional; Science; Science (multidisciplinary); Skeletal muscle; Stem Cells; Tendons - cytology; Three dimensional printing; Tissue Engineering; Viscosity