Cell cultured meat (CCM) production is an innovative technology that
does not depend on livestock farming practices to produce meat. The
construction of structured CCM requires a three-dimensional (3D)
scaffold to mimic the extracellular matrix to provide mechanical support
for the cells. Furthermore, the 3D scaffolds should be edible and have
good biocompatibility and tissue-like texture. Here, we demonstrated a
3D edible chitosan‑sodium alginate-collagen/gelatin (CS-SA-Col/Gel)
scaffold that …
