Abstract
Cellular agriculture is an emerging scientific discipline that leverages the existing principles behind stem cell biology, tissue engineering, and animal sciences to create agricultural products from cells in vitro. Cultivated meat, also known as clean meat or cultured meat, is a prominent subfield of cellular agriculture that possesses promising potential to alleviate the negative externalities associated with conventional meat production by producing meat in vitro instead of from slaughter. A core consideration when producing cultivated meat is cell sourcing. Specifically, developing livestock cell sources that possess the necessary proliferative capacity and differentiation potential for cultivated meat production is a key technical component that must be optimized to enable scale-up for commercial production of cultivated meat. There are several possible approaches to develop cell sources for cultivated meat production, each possessing certain advantages and disadvantages. This review will discuss the current cell sources used for cultivated meat production and remaining challenges that need to be overcome to achieve scale-up of cultivated meat for commercial production. We will also discuss cell-focused considerations in other components of the cultivated meat production workflow, namely, culture medium composition, bioreactor expansion, and biomaterial tissue scaffolding.
Highlights
The motivation for creating a cultivated meat food supply is the potential to eliminate many of the environmental and ethical concerns that exist during the process of conventional meat production
While established protocols exist to obtain skeletal myocytes [57,58], satellite cells [59], Mesenchymal stem/stromal cells (MSCs)/Fibro-adipogenic progenitors (FAPs) [60], and adipocytes [61] from human and mouse pluripotent stem cells, these protocols may require adaptation to be effective with other animal species
The development of highly proliferative, multipotent livestock cell sources is a crucial technical challenge in the effort to scale up cultivated meat production for commercial sale
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The motivation for creating a cultivated meat food supply is the potential to eliminate many of the environmental and ethical concerns that exist during the process of conventional meat production. The realistic probability of a cultivated meat food supply did not reach the public eye until 2013 when the first cultivated meat hamburger was created and presented to the public [16] This proof-of-concept approach, which required culturing 10,000 individual muscle fibers and cost approximately USD 330,000 to create, energized innovation in the field, leading to current estimates for the same 85 g hamburger in the range of only. By selecting agriculturally relevant cell sources and types, providing external signals necessary for these cells’ development, and using tissue scaffolds that support cell proliferation and differentiation, the tissue engineering approach may be applied to create cultivated meat products. We will discuss cellular considerations in the production components that follow cell sourcing, which are culture medium supplementation, bioreactor expansion, and scaffold seeding
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