ReviewFoods (Basel, Switzerland)2021
Extracellular Matrix and the Production of Cultured Meat.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 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
27 citing papers in PubMed, 56 citations in OpenAlex.
- MuSC cultivation for cultured meat production: recent advances, current limitations, and future directions.Food science of animal resources · 2026Review
- Genomic Monitoring and Engineering Stable and Safe Immortalized Cell Platforms for Industrial Cellular Agriculture.Foods (Basel, Switzerland) · 2026Review
- Cultured Meat and Its Acceptability in Muslim Societies: A Narrative Perspective on Halal Perspectives and Regulatory Challenges.Foods (Basel, Switzerland) · 2026Article
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Impact of Whey Protein on the Physico-Mechanical Properties of Alginate Dialdehyde Scaffolds and Cell Adhesion for Cultivated Meat Applications.Food hydrocolloids · 2026Article
- Starch-Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives.Comprehensive reviews in food science and food safety · 2025Review
- Trends in non-animal scaffolds for cultured meat structuration.NPJ science of food · 2025Review
- Article
- Lotus fiber-derived scaffolds for enhanced cultured meat production: Quality and sustainability.Bioactive materials · 2025Article
- Whey Protein Isolate and β-Lactoglobulin-Modified Alginate Hydrogel Scaffolds Enhance Cell Proliferation for Cultivated Meat Applications.Foods (Basel, Switzerland) · 2025Article
- The impact of extracellular matrix proteins on bovine fibro-adipogenic progenitor cell adhesion, proliferation, and differentiation in vitro.Physiological reports · 2025Article
- Scaffold Biomaterials in the Development of Cultured Meat: A Review.Food science of animal resources · 2025Review
- The Effects of Laxogenin and 5-Alpha-hydroxy-laxogenin on Myotube Formation and Maturation During Cultured Meat Production.International journal of molecular sciences · 2025Article
- Drone pupae extract enhances Hanwoo myosatellite cell function for cultivated meat production.Journal of animal science and technology · 2025Article
- Conditioned serum-free culture medium accomplishes adhesion and proliferation of bovine myogenic cells on uncoated dishes.NPJ science of food · 2024Article
- CRISPR-edited, cell-based future-proof meat and seafood to enhance global food security and nutrition.Cytotechnology · 2024Review
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Review
- Production of Plant-Based, Film-Type Scaffolds Using Alginate and Corn Starch for the Culture of Bovine Myoblasts.Foods (Basel, Switzerland) · 2024Article
- A New Method for the Production of High-Concentration Collagen Bioinks with Semiautonomic Preparation.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Cultured meat production is an evolving method of producing animal meat using tissue engineering techniques. Cells, chemical factors, and suitable biomaterials that serve as scaffolds are all essential for the cultivation of muscle tissue. Scaffolding is essential for the development of organized meat products resembling steaks because it provides the mechanical stability needed by cells to attach, differentiate, and mature. In in vivo settings, extracellular matrix (ECM) ensures substrates and scaffolds are provided for cells. The ECM of skeletal muscle (SM) maintains tissue elasticity, creates adhesion points for cells, provides a three-dimensional (3D) environment, and regulates biological processes. Consequently, creating mimics of native ECM is a difficult task. Animal-derived polymers like collagen are often regarded as the gold standard for producing scaffolds with ECM-like properties. Animal-free scaffolds are being investigated as a potential source of stable, chemically defined, low-cost materials for cultured meat production. In this review, we explore the influence of ECM on myogenesis and its role as a scaffold and vital component to improve the efficacy of the culture media used to produce cultured meat.
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What OpenQuestion holds
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.