Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

Neil Stephens1, Alexandra E Sexton2,3, Clemens Driessen4

  • 1Department of Social and Political Sciences, Brunel University London, Uxbridge, United Kingdom.

Frontiers in Sustainable Food Systems
|July 12, 2021
PubMed

Related Concept Videos

Gastrulation01:56

Gastrulation

Gastrulation establishes the three primary tissues of an embryo: the ectoderm, mesoderm, and endoderm. This developmental process relies on a series of intricate cellular movements, which in humans transforms a flat, “bilaminar disc” composed of two cell sheets into a three-tiered structure. In the resulting embryo, the endoderm serves as the bottom layer, and stacked directly above it is the intermediate mesoderm, and then the uppermost ectoderm. Respectively, these tissue strata will form...
Overview of Skeletal Muscle01:15

Overview of Skeletal Muscle

Skeletal muscles are composed of a bundle of muscle fibers and are attached to bones through tendons. Each skeletal muscle fiber is a single muscle cell. The sarcolemma, the plasma membrane of a skeletal muscle cell, consists of a lipid bilayer and glycocalyx that supports muscle fibers. The sarcolemma extends into the muscle cells to form tubular structures called transverse or T-tubules. Each side of the T-tubules consists of a membrane-bound structure called the sarcoplasmic reticulum,...
Overview of Muscle Tissues01:25

Overview of Muscle Tissues

The human body has three types of muscle tissue: skeletal, smooth, and cardiac. Each class has unique properties that enable them to perform specific functions. However, all muscle tissues share certain properties, including elasticity, contractility, and excitability. 
Elasticity
Elasticity is the ability of muscles to stretch and return to their original shape. This property is partly due to elastic fibers — macromolecules that run through the muscles. These fibers are firm and resilient,...