This review examines biomaterials used in scaffolds for cultured meat, including those derived from animals, plants, algae, and microorganisms. Scaffolds provide structural and biochemical support for cell growth and differentiation, influencing the final product’s qualities. Animal-derived materials offer biocompatibility but are costly. Plant-based options are economical but may need modification. Algae provide gelling properties while lacking cell binding sites. Microbial materials offer strength but limited nutrition. Understanding the strengths and limitations of each biomaterial type is crucial for optimizing scaffolds and successfully producing cultured meat with desirable characteristics. The review analyzes various biomaterial sources to guide scaffold design strategies and address constraints through potential applications and combinations.
Source: Food Science of Animal Resources