It’s not the first time researchers have cultivated meat in the lab. But until now, muscle fibers, the very thing that gives meat its structure and bite, were a stubborn problem. When grown in labs, ...

Nur, an expert in regenerative and muscle biology. However, he hasn't yet tasted the cultivated meat because human ...

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The cultivation of thick muscle fibres from bovine cells in the lab has long been a challenge for scientists. Researchers from ETH Zurich have now successfully tackled this issue – with the goal of ...