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CELL-AG

REVIEW

Stem Cells for Cultured Meat: Cell Sources, Lineage Specification, and Biomaterial Scaffolds for Edible Tissue Engineering.

International journal of molecular sciences · 17 July 2026 · DOI 10.3390/ijms27146377

Stem-cell options for cultivated meat were reviewed through a tissue-engineering lens, covering cell identity, differentiation, scaffold design and production constraints. The authors compared satellite cells, pluripotent cells, and progenitors that form fat or connective tissue, noting trade-offs between growth capacity and reliable specialization. They also assessed signalling methods, serum-free media and mixed-cell cultures, alongside edible carriers, gels and plant-derived matrices for structuring tissue. The review identifies scale-up, media expense, cell-line stability and regulation as barriers, and recommends developing cells, maturation methods and scaffolds together.

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