ReviewAdvanced science (Weinheim, Baden-Wurttemberg, Germany)2022
Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges.
Review in Advanced science (Weinheim, Baden-Wurttemberg, Germany), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 106 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
106 citing papers in PubMed.
- Article
- MuSC cultivation for cultured meat production: recent advances, current limitations, and future directions.Food science of animal resources · 2026Review
- Physiological temperature enhances proliferative capacity and protein production characteristics of chick satellite cells.Food science of animal resources · 2026Article
- Evaluation of scaffold properties for cell-cultured food based on protein sources and their mixtures.Journal of animal science and technology · 2026Article
- Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- C-Phycocyanin-Derived Peptide-Conjugated, Chemically Crosslinked Chitosan/Carrageenan Hydrogels for Myoblast Cultivation in Reduced Serum Conditions.Gels (Basel, Switzerland) · 2026Article
- Edible Sulfonated Soy Protein Microcarriers for Cultivated Meat Cell Expansion.Journal of biomedical materials research. Part A · 2026Article
- Food-grade utilization of bovine slaughterhouse by-products for developing cost-effective media supplements in cultivated meat applications.Food science of animal resources · 2026Review
- Genomic Monitoring and Engineering Stable and Safe Immortalized Cell Platforms for Industrial Cellular Agriculture.Foods (Basel, Switzerland) · 2026Review
- Bioinspired 3D Printing of Lignocellulose-Based Multimaterial Composites for Extracellular Matrix-Mimicking Architectures.Biomimetics (Basel, Switzerland) · 2026Review
- Assessment of Bovine Collagen Manufactured via Cellular Agriculture.ACS biomaterials science & engineering · 2026Article
- Engineering a Compartmentalized Multi-Cell Co-Culture Hydrogel System Using Beeswax/Fucoidan/Alginate for Cultured Meat Modeling.Foods (Basel, Switzerland) · 2026Article
- 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives.NPJ science of food · 2026Article
- Physicochemical properties of 3D bio-ink prepared with beef, pork, and fish gelatin.Food science of animal resources · 2026Article
- A Comprehensive Review on Food-Grade Electrospinning of Natural Biopolymers for Cultivated Meat Applications.Foods (Basel, Switzerland) · 2026Review
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- Biophysical Modeling Reveals How Gene Expression Drives Tissue-Scale Fat Deposition in Beef Breeds.Biology · 2026Article
- Cultured Meat and Its Acceptability in Muslim Societies: A Narrative Perspective on Halal Perspectives and Regulatory Challenges.Foods (Basel, Switzerland) · 2026Article
- Multi-Organ Approaches to Cultivated Meat Biomanufacturing: Conceptual Applications of Ruminal Fermentation and Co-Cultures.Journal of food science · 2026Review
- Cultivated Meat and the Future of Food Systems: Promise, Progress, and Challenges.Food science & nutrition · 2026Review
46 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cultivating meat from stem cells rather than by raising animals is a promising solution to concerns about the negative externalities of meat production. For cultivated meat to fully mimic conventional meat's organoleptic and nutritional properties, innovations in scaffolding technology are required. Many scaffolding technologies are already developed for use in biomedical tissue engineering. However, cultivated meat production comes with a unique set of constraints related to the scale and cost of production as well as the necessary attributes of the final product, such as texture and food safety. This review discusses the properties of vertebrate skeletal muscle that will need to be replicated in a successful product and the current state of scaffolding innovation within the cultivated meat industry, highlighting promising scaffold materials and techniques that can be applied to cultivated meat development. Recommendations are provided for future research into scaffolds capable of supporting the growth of high-quality meat while minimizing production costs. Although the development of appropriate scaffolds for cultivated meat is challenging, it is also tractable and provides novel opportunities to customize meat properties.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.