Cultured Meat Technologies

 Cultured meat is produced by culturing animal-derived cells in vitro to generate tissue constructs resembling conventional meat and has emerged as a promising technology for reducing ethical and environmental burdens associated with livestock production. However, current technologies remain largely limited to ground-meat-type products because methods for generating 3D tissues that recapitulate the structure and properties of intact meat are not yet sufficiently established. Producing steak-like whole-cut cultured meat therefore requires edible and economical 3D scaffolds that mimic the microarchitecture and mechanical properties of native meat, together with cost-effective serum-free media capable of supporting long-term, high-density 3D cell culture. Accordingly, our research team develops scalable edible scaffolds using livestock-free natural materials and identifies naturally derived serum substitutes to enhance cell culture efficiency and reduce the overall production cost of cultured meat.