Source: Rita Jane Gabbett, MEATINGPLACE, 2/20/18


Smithfield Foods and the University of Virginia School of Engineering & Applied Science announced a research partnership to explore and advance regenerative medicine technologies leveraging porcine bioproducts.

The goal of this research is to develop and test a tissue-engineering process for skeletal muscle repair and regeneration using porcine-derived materials. Leveraging these porcine materials has its advantages because it can be muscle-specific prior to implantation and more easily accepted by the human body. Researchers will also conduct proof-of-concept studies, which are a critical step in pursuing clinical trials.

"Nearly one million Americans suffer from injuries, disorders, and diseases that result in a significant amount of skeletal muscle loss each year," said Courtney Stanton, vice president of Smithfield Bioscience and Renewable Bioproducts. "From our wounded veterans to babies born with a cleft lip to those who have suffered traumatic accidents, there is an overwhelming need for bioengineered skeletal muscle. This research and partnership with UVA is a promising step toward meeting this demand."
The research is part of a collaborative project between UVA and Smithfield Bioscience, a strategic business platform within Smithfield Foods that is focused on supporting a range of biotechnology solutions in areas of human therapeutics, tissue fabrication and regenerative medicine.

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