Ceramic is SO 2020:
Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
"Since the tendon is a key tissue for the muscle fiber alignment and maturation, we fabricated tendon gels by TIP to enable their consecutive connection with the muscle cell fibers, inducing the formation of aligned matured muscle fibers. In this study, a total of 72 fibers comprising 42 muscle, 28 adipose, and 2 blood capillaries were constructed by TIP. They were subsequently assembled to fabricate steak-like meat with a diameter of 5 mm and a length of 10 mm inspired by the histological images of an actual Wagyu beef steak. "