A review on the characterization of edible scaffolds for cultured meat: Physical, chemical, biocompatibility, and food safety evaluation methods

• Published in: Food chemistry 2024-12, Vol.469, p.142493, Article 142493
• Main Authors: Mariano, Ermie, Lee, Da Young, Lee, Juhyun, Choi, Yeongwoo, Park, Jinmo, Han, Dahee, Kim, Jin Soo, Park, Ji Won, Namkung, Seok, Hur, Sun Jin
• Format: Article
• Language: English
• Subjects: Biocompatibility; Characterization; Cultured meat; Food safety; Scaffold
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142493

Scaffolds are three-dimensional biomaterials that act as structural blueprint for cultured meat precursor cells. The advancement of scaffold fabrication techniques and the development of novel scaffolds specifically designed for cultured meat are evident in numerous scaffold-based cultured meat reports, highlighting the advantages of the scaffolds using different characterization and evaluation techniques encompassing the physical, mechanical, chemical, and biological features of the scaffolds. Considering the potential of scaffolds to be included in cultured meat products, standardization of evaluation techniques could aid in preventing misrepresentation and possible food safety concerns in cultured meat production. Thus, appropriate food safety evaluation methods must be included to properly establish scaffolds as food safe or edible. The standardization of scaffold evaluation methods could aid in increasing the dependability and consumption of scaffold-based cultured meat. •Characterization of edible scaffolds is important in establishing dependability and safety for cultured meat production.•Food safety evaluation of edible scaffolds must be included in standard scaffold evaluation.•Standardization of evaluation methods for edible scaffolds is still needed.