The current scenario in cultured meat production and the challenges for industrialization

초록

Cultured meat (CM), also known as lab-grown meat, is produced through the cultivation of muscle stem (satellite) cells (MSCs) under controlled conditions in vitro. This article aims to provide a comprehensive overview of the key factors involved in CM production, including selecting suitable cell types, tissue engineering strategies, and the roles of muscle regulatory and growth factors, which are critical for achieving scalable and efficient CM manufacturing. Furthermore, this article reviews several international surveys assessing public perception and consumer acceptance of CM, offering valuable insights into the potential challenges and opportunities for its industrialization; public acceptance is a pivotal factor in the successful market integration of CM. Finally, this review focuses on optimizing culture media and applying natural compounds and edible scaffolds (natural and synthetic) for food-grade applications. These components are essential for enhancing myogenesis and replicating the texture and structure of conventional meat. This article then discusses the current research landscape and future prospects of using CM as a sustainable and protein-rich alternative in the global food industry. © 2025

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