Design principles of cells for eatability and scalability of cultivated meat
Open accessAbstract
• Cell traits that support scalability are necessary for cultivated meat production. • Cultivated meat eatability—including texture, flavor, nutrition—will be essential. • Tradeoffs between scalability and eatability can inform cultivated meat design. • Insights from meat science can guide the design of cultivated meat. • Here, we identify key factors that can be leveraged for scalablity and eatability.
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References 95
- Authors
- Smith, C. S., Krusinski, L., Cohen, C. A., Kawecki, N. S., Moccio, L., Xie, Q., Cheng, E., Yee, Z., Adler, S., Simpson, D., Marcotte, G., Damoiseaux, R., Park, J. O., Crosbie, R. H., Mayhew, E. J., Garmyn, A. J., Fenton, J. I., & Rowat, A. C.
- Affiliations
- University of California, Los Angeles (US)
- California State Polytechnic University (US)
- Michigan State University (US)
- California NanoSystems Institute (US)
- Corresponding author
- Rowat, Amy C.
- ORCID
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2026-06
- Volume
- 172
- Pages
- 105731
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W7149012643
- Cited by
- 0
- References
- 95
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Trends in Food Science & Technology (publishedVersion, cc-by-nc-nd)
- Funders
- National Science Foundation
- National Institute of Food and Agriculture
- State of California
- US Department of Agriculture (CALW-2021-09608)
- National Institutes of Health (T 32 AR065972)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Viral Infectious Diseases and Gene Expression in Insects
- Keywords
- cultured meat, cell design, scalability, meat texture, meat flavor, meat nutrition, meat science
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