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Cell sources and engineering strategies for cultured meat production: a critical comparative review

Frontiers in Nutrition · 2 June 2026 · DOI 10.3389/fnut.2026.1791530

The review compares fibroblasts, satellite cells, adipocytes, embryonic stem cells and induced pluripotent stem cells for cultivated meat, assessing growth, differentiation, scale-up potential and effects on tissue and sensory characteristics. It finds that no cell source alone reproduces native muscle complexity: satellite cells form muscle fibres, fibroblasts make supporting matrix, and fat cells add flavour and juiciness. Pluripotent cells offer broad differentiation but raise ethical and regulatory questions. Co-culture, three-dimensional culture, process optimisation and regulatory compliance are therefore needed for industrial production.

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