Table 5.

The outlook of cultivated meat (CM) production in recent publications.

Title	Conclusions	Authors
Cell sources for cultivated meat: applications and considerations throughout the production workflow	The development of highly proliferative, multipotent livestock cell sources is a crucial technical challenge in the effort to scale up CM production for commercial sale. Further advancements to develop immortalised off-the-shelf cell lines will be needed to reach the necessary scale and cost for commercial production and sale of CM products.	Reiss et al. (2021) [4]
Bioengineering outlook on cultivated meat production	On a global scale, the CM industry is still at the proof-of-concept stage. The CM industry will need to overcome its cost of production, primarily associated with metabolic inefficiency, shear-induced cell damage and low growth rates. It is also necessary to improve the proliferative capacity of the cells and to create immortalised cell lines of different livestock species.	Pajčin et al. (2022) [31]
Considerations for the development of cost-effective cell culture media for cultivated meat production	Clearly, the design of culture media to achieve scalable, low-cost and high-quality CM products remains a complex challenge. Continuing research should be focused on developing an understanding of how the molecular mechanisms controlling muscle cell growth and differentiation can be simulated via more affordable and ethical means.	O’Neill et al. (2021) [5]
Scaffolding biomaterials for 3D cultivated meat: prospects and challenges	Although the development of appropriate scaffolds for CM is challenging, it is also tractable and provides novel opportunities to customise meat properties. Future research will provide scaffolds capable of supporting the growth of high-quality meat while minimising production costs.	Bomkamp et al. (2022) [111]
Scaffolds for the manufacture of cultured meat	So far, the scaffolds used in CM research are predominantly collagen and gelatine, which are derived from animals. While many materials and processing techniques have great potential, the major challenge faced by this field is the development of a vascularised, perfusable scaffold that can be employed to provide some form of structure to CM such that meat products can mimic steak and strips.	Seah et al. (2021) [3]
Integrating biomaterials and food biopolymers for cultured meat production	CM faces significant impediments to market feasibility. This is due to fundamental knowledge gaps in producing realistic meat tissues via conventional tissue engineering approaches, as well as translational challenges in scaling up these approaches in an efficient, sustainable and high-volume manner.	Ng and Kurisawa (2021) [28]
Consumer acceptance of cultured meat: an updated review (2018–2020)	Consumers are particularly open to the concept of CM; they mostly identified animal- and environment-related benefits as drivers of this. In the long-term, objections based on neophobia and norm violation will decrease, and widespread acceptance will depend in large part on the price and flavour of CM.	Bryant and Barnett (2020) [26]
Brazilian consumers’ attitudes towards so-called “cell-based meat”	Although they would not be willing to pay more for CM than for conventional meat, younger respondents have the highest willingness to consume it. The answers of 4471 respondents revealed that 46.6% of them thought CM was promising and acceptable and more than 66% were willing to try it.	Chriki et al. (2021) [134]