Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs

Abstract

Background

The shift towards sustainable and ethical food systems has accelerated advancements in cultured meat technology. Cultured meat, or lab-grown meat, offers a revolutionary approach to meat production by addressing environmental, ethical, and health issues associated with conventional livestock farming. Traditional meat production contributes to significant greenhouse gas emissio ns, extensive land use, high water consumption, and animal welfare concerns. Cultured meat aims to mitigate these impacts by cultivating muscle tissue in vitro, thus reducing the need for animal slaughter and lessening the ecological footprint.

Scope and approach

This review covers cultured meat production, focusing on cell culture fundamentals, including starter cell selection, growth media, and scaffolding. It also examines biophysical stimuli-based platforms for improving muscle cell differentiation and recent advances in 3D printing for customizing tissue structures.

Key findings and conclusion

Challenges remain, such as high production costs and the need for optimized systems and scalable processes. Regulatory and consumer acceptance are crucial for wider adoption. The review highlights progress and obstacles, aiming to support the transition to commercial production and emphasizing the potential of combining physical stimuli with advanced biofabrication to enhance sustainability and reduce costs.