Table 4. Current studies in the development of cultured meat.

Titles	Cells	Results	Concepts	References
Extracellular heme proteins influence bovine myosatellite cell	Primary bovine satellite cells (BSCs) from semitendinosus of Charolaise × Simmental beef cow	The proliferation and metabolic activity of BSCs was significantly increased when myoglobin (Mb) was added. Mb application to bioartificial muscles led to a the development of a color similar to that of the cooked beef.		Simsa et al. (2019) with CC-BY
Serum-free media for the growth of bovine myoblasts	Skeletal muscle cell of cow biceps femoris	Serum-free media stimulate exponential cell expansion, albeit not to the extent of the current growth medium containing up to 30% serum. Further research is needed to investigate whether prolonged cell culture or an adaptation period could further increase cell proliferation.		Kolkmann et al. (2020) with CC-BY
Simple and effective serum-free medium for sustained expansion of bovine satellite cells for cultured meat production	Primary bovine satellite cells	This new media (Beefy-9) maintained robust cell growth over the entire culture period tested (seven passages) with an average growth rate of 39 hours per population doubling.		Stout et al. (2022) with CC-BY
Effect of smooth muscle cells on the quality of cultured meat	Smooth muscle cells of piglet	The addition of basic fibroblast growth factor to the medium significantly increased the growth rate of smooth muscle cells and the expression of extracellular matrix-related genes, especially collagen and elastin.		Zheng et al. (2021)
Taste characteristics of satellite cell cultured meat	Chicken skeletal muscle cell	The content of all amino acids except valine and tyrosine was significantly different between cultured meat and traditional meat.		Joo et al. (2022) with CC-BY-NC
Proliferation and differentiation of bovine myoblasts using Chlorella vulgaris for cultured meat	Primary bovine myoblasts (PBM)	The addition of Chlorella vulgaris extract (CVE) significantly improved PBM viability compared to that in conventional culture medium. Furthermore, by adding horse serum to induce differentiation, the formation of myotubes was confirmed when CVE was used.		Okamoto et al. (2022)
Bovine satellite cell maintains the proliferative myogenic capacity for cultured meat	Satellite cell of Holstein M. semimembranosus	The data indicated a positive trend in terms of myogenic potential after tissue storage. The timeframe in which viable myogenic satellite cells can be isolated and used for cultured meat production can be greatly extended by proper tissue storage.		Skrivergaard et al. (2021) with CC-BY
Develop aquatic clean meat from fish cells	Fibroblast-like cell of the fin of thread-sail filefish (Stephanolepis cirrhifer)	Cell differentiation was regulated by a “simple stimulus” such as medium, serum and extracellular matrix without using a specialized technique.		Tsuruwaka and Shimada (2022) with CC-BY
Multi-layered skeletal muscle tissue by using 3D collagen scaffolds	Rat L6 skeletal muscle myoblasts	3D micropatterned scaffolds can promote cell alignment and muscle tissue formation. The micro-grooved collagen scaffolds could be used to engineer organized multi-layered muscle tissue.		Chen et al. (2015)
Developing cultured meat scaffolds of vegetable-based proteins	C2C12 skeletal muscle cells	Fibrous growth substrates from extruded plant-based proteins that the cells are able to attach to and grow on.		Krona et al. (2017)
Edible scaffold (decellularized spinach) for cultured meat	Bovine satellite cell	After 14 d, primary bovine satellite cells seeded on the decellularized leaf scaffold maintained approximately 99% viability, and approximately 25% of the cells expressed the myosin heavy-chain.		Jones et al. (2021) with CC-BY-NC-ND
Nanocellulose from Nata de Coco as a bioscaffold for cell-based meat	Mouse C2C12 myoblast	Nanocellulose bioscaffolds show limited potential as a biocompatible matrix for cell-based meat.		Rybchyn et al. (2021) with CC-BY-NC-ND
Scaffolds for cultured meat on the basis of polysaccharide hydrogels with plant-based protein	Murine myoblast C2C12 cell	All evaluated polysaccharide-protein blends turned out as potential candidates for cultured meat.		Wollschlaeger et al. (2022) with CC-BY
		It is possible to make protein blends (containing up to 1% of pea and soy protein) with all polysaccharides to increase the nutritional value.
Chitosan-collagen hydrogel microparticles for cultured meat	Mouse C2C12 skeletal myoblasts	Cell microcarriers support the attachment and rapid proliferation of mouse skeletal C2C12 myoblasts, rabbit smooth muscle cells, sheep fibroblasts, and bovine umbilical cord mesenchymal stem cells.		Zernov et al. (2022)
Modified cell-electrospinning for 3D myogenesis of C2C12	C2C12 myoblasts	Loading C2C12s as cellular aggregates and modifying several other electrospinning parameters drastically increased cell viability. C2C12-seeded fibrin/polyethylene oxide microfiber bundles were cultured for up to 7 d.		Guo et al. (2019)
Formation of contractile 3D bovine muscle tissue for construction of millimeter-thick cultured steak	Bovine myocytes of beef cattle	When the myocytes were cultured in the hydrogel for 14 d, fiber-shaped bovine muscle tissue of diameter 295±105 μm was generated, the ends of which were immobilized with pillars, showing that the length of the muscle tissue was equal to the gap between the anchors (7 mm).		Furuhashi et al. (2021) with CC-BY
Cultured meat production using 3D printing technology	Newborn pig satellite cell	The 4% sodium alginate-gelatin and gelatin-methacrylate 20% silk fibroin hydrogel demonstrated good performance and was hybridized with porcine skeletal muscle satellite cells for 3D printing.		Li et al. (2021) with CC-BY-NC-ND
Muscle-derived fibroadipogenic progenitor (FAP) cell for production of cultured bovine adipose tissue	FAP cells	FAP cells reached a mature level of adipogenic differentiation in three-dimensional, edible hydrogels. The resultant tissue accurately mimics traditional beef fat, and FAP cells thus represent a promising candidate cell type for the production of cultured fat.		Dohmen et al. (2022) with CC-BY