Led by bioengineering research associate Luke A. MacQueen, the team induced cow and rabbit muscle cells to grow on gelatin scaffolds, which lend the product a fibrous “mouth-feel” characteristic of meat. By contrast, the previous method available — which McQueen described as growing an unstructured “pile of cells” — deprives the consumer of a “tender” texture.
Source: Harvard Scientists Make Lab-Grown Meat Breakthrough | News | The Harvard Crimson