Repeated and long-term cryopreservation of primary bovine myogenic cells to maintain quality in biomimetic cultured meat

Cultured meat produced using cell culture technology can potentially alleviate many of the ethical, environmental, and public health concerns associated with conventional livestock production. The industrialization cultured for wide-spread adoption requires new methods to efficiently collect high-quality cells preserve their quality. Cryopreservation is a widely used technique enable long-term storage without causing severe damage. In this study, we focused on feasibility cryopreservation maintain quality bovine myogenic harvested from based our unique primary method. Primary were incubated in dish then cryopreserved at −80°C 1 week or year. After thawing, further several passages evaluate abilities proliferate differentiate into myotubes. Furthermore, repeatedly each time investigate impact repeated freezing thawing. Consequently, (within year) (up 3 times each) caused no degradation differentiate, which important We also confirmed that did not require any media. Moreover, tissue engineering technique, had ability form sarcomere structures produce muscle contractions even after they frozen Although tissues described here more mature functions order closely mimic native tissue, believe functional maturation essential “tissue-engineered meat” will have native-like nutrients, texture, taste consumers expect future. These results reveal potential cryopreserving quality-controlled contribute stable supply