Cultivated meat quality: a systematic review on the physicochemical, technological and sensory evaluation

Cultivated meat offers a promising solution to meet global demand for animal protein and addressing ethical concerns of conventional meat production. However, there are still gaps in replicating the sensory qualities and nutritional content of traditional meat products. Following PRISMA guidelines, this review synthesizes studies on the physicochemical, technological, and sensory parameters of cultivated meat. A thorough search of peer-reviewed literature from 2012 to May 2024 was conducted across three databases, 33 articles were selected from an initial pool of 714 studies, which were systematically screened and evaluated for eligibility. Technological advancements have improved muscle tissue formation and color development, with the use of scaffolds and cell types like myoblasts and satellite cells playing a significant role. However, most proof-of-concepts still fall short of replicating the textural properties, such as hardness and cohesiveness, found in conventional meat. While some studies achieved comparable cooking loss and color outcomes, texture remains softer, with incomplete muscle cell differentiation and weak structural integrity. Furthermore, cultivated meat prototypes often show lower protein content and lack sufficient lipid incorporation, affecting both flavor and mouthfeel. Despite these challenges, promising results in specific studies suggest that advancements in scaffold engineering and cell culture techniques could improve sensory quality.