Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak.: Social discussions and analytics

Advances in 3D Cultured Bovine Muscle Tissue for Meat Production

We create videos of interesting research papers making research accessible to non researchers public and children alike Today we look at Formation of contractile 3D bovine muscle tissue for construction of…

Higgs World - because research is beautiful · May 23, 2022 38 views

Higgs World - because research is beautiful

@Higgs_World · X

@SteveStuWill https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@ruchirsharma_1 https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@BioTay https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 1 like · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@jacyanthis @CellAgAustralia @Nature_NPJ https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@IcexJapon @SpainJapan https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@IcexJapon @JapanEmb_Spain https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@tinkeringhalo10 https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@lamethodeFC @nresearchnews https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@BiotechRetweets @UTokyo_News_en @Nature https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

@OphCourse https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Higgs World - because research is beautiful

@Higgs_World · X

https://t.co/Hq5azGnaB8 Research about cultured steak (DOI link is in the video) #innovation #technology #womeninscience #health #science #research #Steak #muscle @UTokyo_News_en @UNIV_TSUKUBA_EN @FoodTechJapan @Nature_NPJ @nresearchnews

May 22, 2022 · 39 followers View post →

Jesús Gómiz Gálvez

@JesusGomiz · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak https://t.co/wDD8gsvI7h

Jul 16, 2021 · 1 like · 229 followers View post →

etsuko

@etketketketke · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 6, 2021 · 20 shares · 384 followers View post →

Orwell Huxley

@tinkeringhalo10 · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak | npj Science of Food

Mar 4, 2021 · 2,485 followers View post →

H+ Bot

@HplusBot · X

Check out "Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak..." at: https://t.co/osPukME2yi

Mar 4, 2021 · 187 followers View post →

黒幕横丁/鯨幕村中

@kuromaku125 · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 4, 2021 · 20 shares · 1,263 followers View post →

Zuzana Podmanická*️⃣

@ZuzanaSuzy111 · X

RT @sminaev2015: Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak | npj Science of Food…

Mar 3, 2021 · 2 shares · 9,688 followers View post →

祭北乃熊⚔️

@64JR2hpClc4LgNZ · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 530 followers View post →

Sergey Minaev

@sminaev2015 · X

RT @sminaev2015: Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak | npj Science of Food…

Mar 3, 2021 · 2 shares · 31,506 followers View post →

かな

@Ahoahoman1209 · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 702 followers View post →

Food & Farming Futures

@FarmingFutures · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak @sciencedaily https://t.co/I5JdGxQp37

Mar 3, 2021 · 25,381 followers View post →

かやこ＠備前国

@kayako_sub · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 599 followers View post →

おつり

@otsuri_hm · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 102 followers View post →

うし

@tontonushi · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 907 followers View post →

フミコ

@humiko_van · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 380 followers View post →

yakiguri03

@yakiguri03 · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 1,109 followers View post →

にじのそらた

@nijinosorata · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 695 followers View post →

長良＠季節に取り残され一周回ったアイコン

@bouhitonnnn · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 380 followers View post →

伊藤

@itoh_ka2 · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 11,038 followers View post →

ニッたん

@nittan2000 · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 629 followers View post →

satousei(サトウセイ@ルキア)

@satousei_qma · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 418 followers View post →

禊フォロー禁止in呪われてない相模

@AreinigeK · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 6 followers View post →

Chevit.

@_Chevit · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 394 followers View post →

都会獣トム

@tokaizyu · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 2,816 followers View post →

タムラ

@TamuraSP · X

RT @ichiipsy: 日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https:/…

Mar 3, 2021 · 20 shares · 948 followers View post →

いっちー@バーチャル精神科医

@ichiipsy · X

日清食品と東京大学が共同で開発している培養肉の研究。電気刺激によって培養肉を収縮させてステーキの食感を再現できるようになるらしい。培養肉でステーキが食べれる日も近いかもしれない。 npj Sci Food 5, 6 (2021). https://t.co/nnmehcCLsT https://t.co/3X9MSL3vka

Mar 3, 2021 · 50 likes · 20 shares · 79,484 followers View post →

Sergey Minaev

@sminaev2015 · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak | npj Science of Food https://t.co/wCCRl3pbqL

Mar 2, 2021 · 9 likes · 2 shares · 31,506 followers View post →

David

@BroncosBuck99 · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak | npj Science of Food https://t.co/5TuZsXp24O

Mar 2, 2021 · 113 followers View post →

Danny.

@P_Danny13 · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak | npj Science of Food https://t.co/srOSzeNbql

Mar 2, 2021 · 379 followers View post →

Codaugrautin

@Codaurottin · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak | npj Science of Food https://t.co/tGfglLyGvU

Mar 2, 2021 · 15 followers View post →

Harvard2TheBigHouse

@Harvard2H · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak https://t.co/WhMf3ylcNM

Mar 2, 2021 · 10,704 followers View post →

Kat

@Ihatetosayit · X

I will go back to being a non meat eater before I consume this.

Mar 2, 2021 · 3,680 followers View post →

Ken Gusler

@kgusler · X

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak - https://t.co/kiz4t8pdiP

Mar 2, 2021 · 20,018 followers View post →

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat-now-mimics ...

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No farms.

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat-now-mimics ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Lab-grown lamb, artificial intelligence-generated flavour mimicry ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Researchers at UCLA have created an edible particle that helps ...

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How Artificial Meat is made To fulfill human's food demand everyday ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Artificial meat production environmental concerns

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Lab-grown meat produced using bovine stem cells

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Meeting the meat needs of the future | EurekAlert!

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Meeting the meat needs of the future. Institute of Industrial Science, The University of Tokyo. DOI: 10.1038/s41538-021-00090-7. Keywords.

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Meeting the meat needs of the future | ScienceDaily

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npj Science of Food, 2021; 5 (1) DOI: 10.1038/s41538-021-00090-7. Cite This Page: MLA; APA; Chicago. Institute of Industrial Science, The ...

Mar 2, 2021 View →

Lab-grown meat now mimics muscle fibres like those found in steak ...

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Science of Food DOI: 10.1038/s41538-021-00090-7. Sign up to our free Fix the Planet newsletter to get a dose of climate optimism delivered ...

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“Our project provides an absurd solution to a serious problem,” said ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Meat substitutes are taking over and Wageningen University is a ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Do you use alternatives to mimic meat?

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Novameat is just one of several startups attempting to 3D-print plant ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Lab-grown meat mimics real meat texture with gelatin scaffolding

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

Oct 29, 2019 View →

Anyone thinking frankenmeat is a "clean alternative to beef" is ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

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Can meat be grown in space?

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

Oct 8, 2019 View →

Think of this as a way to get meat in space.

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

Sep 14, 2019 View →

Can you replicate human meat?

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

Apr 12, 2019 View →

LAB -- GROWN MEATS ????? 2/5/19 Will "Fake Meat" or "Imitation ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

Feb 5, 2019 View →

Mosa Meat uses a small sample of cells taken from a live animal ...

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Journal reference: Science of Food, DOI: 10.1038/s41538-021-00090-7 Read more: https://www.newscientist. com/article/2269671-lab-grown-meat ...

Jul 17, 2018 View →

Considering artificial meat with spinach leaf heart tissue

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Mar 27, 2017 View →

Japanese enviromental scientist has found a way to extract protein ...

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May 15, 2016 View →

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

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Advances in 3D Cultured Bovine Muscle Tissue for Meat Production