Leef Jerky: A Sustainable Meat Product for a Better Future
PublicAnimal agriculture involves significant land and water usage, and is a leading contributor of global greenhouse gas emissions. Lab-grown meat has been investigated as an alternative to conventional meat production. Despite recent advancements in lab-grown meat, perfusable scaffolding remains an issue when trying to develop structured meat. This project aimed to develop an environmentally conscious, lean, structured meat product using decellularized plant leaf scaffold technology. Experimental results showed that isolated bovine muscle cells successfully adhered to each of the chosen decellularized plant leaf scaffolds. The adhered cells exhibited alignment, proliferation, confluence, viability, and differentiation into myocytes without the use of adherent protein coatings.
- This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
- Creator
- Publisher
- Identifier
- E-project-042319-200955
- Advisor
- Year
- 2019
- Date created
- 2019-04-23
- Resource type
- Major
- Rights statement
Relations
- In Collection:
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Leef_Jerky_Final_Paper.pdf | Public | Download |
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