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Bioengineering Outlook on Cultivated Meat Production.

Ivana Pajčin1, Teodora Knežić2, Ivana Savic Azoulay3

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Summary

Cultured meat (CM) production applies bioengineering and tissue engineering (TE) principles. This review details cell sources, bioreactors, and media for efficient, scalable, and animal-component-reduced cellular agriculture (CA).

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Area of Science:

  • Cellular agriculture (CA)
  • Bioengineering
  • Tissue Engineering (TE)

Background:

  • Cultured meat (CM) is produced using cellular agriculture (CA), applying bioengineering and tissue engineering (TE) principles.
  • Traditional TE solutions require adaptation for CM to meet food quality, sensory, and nutritional criteria.
  • Minimizing animal-derived components in the bioprocess is a key requirement for CM production.

Purpose of the Study:

  • To review current bioengineering knowledge relevant to CM production.
  • To explore different scientific disciplines and their contributions to CM engineering.
  • To provide an overview of bioengineering strategies for efficient CM bioprocess scale-up.

Main Methods:

  • Review of scientific literature on cell sources for CM.
  • Analysis of bioreactor types and cultivation media requirements for CA.
  • Examination of bioprocess monitoring, kinetics, and scale-up strategies.

Main Results:

  • Identified various cell sources, bioreactor designs, and media formulations pertinent to CM production.
  • Discussed the integration of TE principles with food engineering for CM fabrication.
  • Highlighted the importance of optimizing bioprocesses for efficient scale-up and reduced animal component usage.

Conclusions:

  • Bioengineering for CM is a multidisciplinary field integrating biomedical and food engineering.
  • Effective CM production requires addressing specific challenges in cell sourcing, cultivation, and product quality.
  • This review offers insights into current bioengineering strategies for advancing cellular agriculture and cultured meat innovation.