Wagyu Analysis Update
We have successfully quantified the mechanical characteristics of wagyu steak using compression modulus testing and rheological testing. These results will allow us to accurately compare the properties of our 3D bioprinted steak to wagyu.
We also have imaged wagyu with confocal microscopy to look into the highly detailed marbling structure on a microscopic scale. In the figure below, green represents the fat cells and red represents the muscle cells.
1 comment