A multi-organ approach, incorporating ruminal fermentation, is proposed for cultivated meat production to enhance product quality, a main driver of consumer purchases. This system aims to improve attributes like flavor, texture, and nutrition, potentially reducing the need for added media components. While complex, using distinct bioreactor modules allows for greater control. Operationalizing this concept requires interdisciplinary research across areas such as microbial community development, cell line development, bioprocess development, and extensive analyses. Realization of such a system demands collaboration among academia, startups, and public agencies, supported by global networks, to establish a platform for sustainable protein production.
From cells to real meat