Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: a review

Hybrid cell-based meats consisting of in vitro cultured animal cells within non-animal protein matrices pose a challenge in achieving sensory equivalence to conventional meats. The relationship between food matrix structure and functionality is crucial for designing desirable hybrid cell-based meats. Understanding individual food matrices and their interactions is crucial for achieving desired organoleptic properties in hybrid cell-based food systems. This work critically reviews current techniques used to study multiscale food matrix structures in animal-origin meats and plant-based meats and considers their application in the engineering of hybrid cell-based meat food matrices. Currently, research focusses on cell-line development, media composition, tissue functionality, and food matrix properties of scaffolds, hydrogels, and non-animal derived proteins to use in hybrid cell-based meat products. However, the interactions between plant-protein and animal-origin cells within hybrid cell-based meats have not been studied but are key to forming novel overall food matrices. We will need to adapt techniques from adjacent fields to characterise and achieve sensory equivalence of animal-origin meat products. This review aims to serve as a guide for current and emerging techniques being used to study the food matrix structure of hybrid foods to improve their organoleptic properties and mimic animal-origin meats.