An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production

The document reviews recent advancements in engineering 3D scaffolds for cultured meat production, emphasizing the potential of cultured meat as a sustainable alternative to traditional meat. It discusses various scaffold technologies and biomaterials, such as animal-derived, plant-derived, and synthetic polymers, which are crucial for supporting cell growth and mimicking natural meat texture. Techniques like 3D printing, electrospinning, and plant tissue decellularization are highlighted for their role in creating scalable and sustainable cultured meat. While cultured meat offers environmental and health benefits, challenges remain in terms of production costs, sensory satisfaction, and consumer acceptance. Continued research is needed to optimize scaffold design and facilitate commercial production.