Figure 5.

Construction of collagen gel tissue incorporating bovine meat buds. (a) Photographs of mass culture of micro-spheroids by spheroid generation plates. Well diameter/depth (500/200). (b) Culture of collagen gel incorporating Ha2/5 meat buds. Collagen gel after 24 h (left) and three days (right). (c) Phase photographs of the incorporated Ha2/5 meat buds are shown. Time course of collagen gel incorporating Ha2/5 meat buds. Phase photographs of the incorporated spheroids are shown. The scale bar represents 200 μm. (d) Calculation of how many meat buds can be made from 100 g of meat in 21 days.