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The muscle cells formed long parallel bundles during the second week of culturing, recreating the fibre structure of the animals’ cross-striated muscles, while the fat cells produced deposits of lipids and collagen. These layers could be stacked on top of each other to form a three-dimensional protein culture resembling meat.
According to the authors, the efficiency of cell growth on plant protein is worse than on commonly used gelatin films, so further research is needed to improve cell attachment to glutenin films.
