Spinach, a cost-efficient and environmentally friendly scaffold, provided an edible platform upon which a team of researchers led by a Boston College engineer has grown meat cells, an advance that may accelerate the development of cultured meat, according to a new report in the advance online edition of the journal Food BioScience.
Click here for original story, Decellularized spinach serves as an edible platform for laboratory-grown meat
Source: Phys.org