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. 2019 Oct 21;3:20. doi: 10.1038/s41538-019-0054-8

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 7 — Microstructural comparison of cultured tissues and food products. a Hematoxylin and eosin (H&E) stains (top two rows) and scanning electron microscopy (SEM) of rabbit skeletal muscle myoblast (RbSkMC)- and bovine aortic smooth muscle (BAOSMC)-cultured tissues (both Day 28), compared with natural rabbit muscle (freshly isolated gracilis muscle from hind limb), bacon, and ground beef. Scale bars are 200 μm (top row), 50 μm (middle row), and 20 μm (bottom row). b SEM images comparing cultured RbSkMC tissue (left panel, scale bar is 10 μm) with skeletal muscle tissue isolated from uncooked rabbit hind limb (right panel, gracilis muscle, scale bar is 10 μm, inset scale bar is 2 μm)