What is the packing density of muscle cells in muscle tissue (meat)? Why not use that packing density as an estimate for the maximum possible packing density of muscle cells in a bioreactor?
This is a good question. I don’t know how high the packing density is in muscle tissue, but I assume it’s very high.
Note that the theoretical model of bodies and bioreactors are pretty different, e.g., bodies are much more structured and the problems of creating muscle cells and creating the scaffolding for such cells is coupled within the human body.
AFAIK, almost all attempts to make cultured meat is trying to solve the “create cell slurry” problem first and worry about scaffolding later, nobody (and this might be betraying my ignorance) is trying anything like making artificial fascia that grows contemporaneously with muscle cells in a bioreactor.
I’m not entirely sure why, I assume there are strong technical reasons that I don’t (yet) know for this.
What is the packing density of muscle cells in muscle tissue (meat)? Why not use that packing density as an estimate for the maximum possible packing density of muscle cells in a bioreactor?
This is a good question. I don’t know how high the packing density is in muscle tissue, but I assume it’s very high.
Note that the theoretical model of bodies and bioreactors are pretty different, e.g., bodies are much more structured and the problems of creating muscle cells and creating the scaffolding for such cells is coupled within the human body.
AFAIK, almost all attempts to make cultured meat is trying to solve the “create cell slurry” problem first and worry about scaffolding later, nobody (and this might be betraying my ignorance) is trying anything like making artificial fascia that grows contemporaneously with muscle cells in a bioreactor.
I’m not entirely sure why, I assume there are strong technical reasons that I don’t (yet) know for this.