Cultured meat is introduced as a valuable traditional meat equivalent. However, before
marketable end products are available, several hurdles need to be overcome. Among …

In vitro cultured meat is an emerging area of research focus with an innovative approach
through tissue engineering (ie, cellular engineering) to meet the global food demand. The …

Scaffolds suitable for use in food products are essential in cultured meat production.
Simultaneously, efforts are being undertaken to strengthen the scaffolding to improve cell …

Abstract Three-dimensional (3D) printing, as an emerging technology, is driving great
progress in the food industry. In the meat field, 3D printing is expected to replace the …

Cultured meat is a potential sustainable food generated by the in vitro myogenesis of muscle
satellite (stem) cells (MSCs). The self-renewal and differentiation properties of MSCs are of …

The regenerative ability of skeletal muscle (SM) in response to damage, injury, or disease is
a highly intricate process that involves the coordinated activities of multiple cell types and …

Cultured meat, also known as laboratory‐grown or cell‐based meat, is a promising concept
in the food industry that involves culturing animal cells in vitro to produce meat products …

As novel carrier biomaterials, decellularized scaffolds have promising potential in the
development of cellular agriculture and edible cell-cultured meat applications …

Electrospinning emerged as a promising technique to produce scaffolds for cultivated meat
in function of its simplicity, versatility, cost-effectiveness, and scalability. Cellulose acetate …

It is believed that 3D bioprinting will greatly help the field of tissue engineering and
regenerative medicine, as live patient cells are incorporated into the material, which directly …