Cellular products include tissue engineering, and cultivated or cultured meat.
Cultured meat refers to the application of cultured methods to produce muscles that are rich in protein for human consumption.
Meat is mainly represented by skeletal muscles located at different body regions (carcass). Decades of cell culture of muscle cells, adipocytes, and fibroblasts for research purposes brought the prospects to exploit the collected knowledge for artificial meat manufacturing.
Tissue engineering methods have been used to culture muscle cells mimicking in vivo environment. A scaffold is required to allow adhesion, proliferation and maturation of the muscle cells. For non-edible scaffolds, however, cultured muscle cells are separated first prior to harvesting; since this procedure might damage the muscle cells, protective techniques such as thermoresponsive coatings are used.
TideXCell™ is equipped with BioNOC™ II macrocarriers, where desired cells can be proliferated into maximum. By starving the stem cells through 100% media exchange, they differentiate, maturing into skeletal muscle cells that then merge into primitive fibers.