English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

In cultured meat (CM) products the paramount significance lies in thefundamental attributes like texture and sensory of the processed end product.To cater to the tactile and gustatory preferences of real meat, the productneeds to be designed to incorporate its texture and sensory attributes.Presently CM products are mainly grounded products like sausage, nugget,frankfurter, burger patty, surimi, and steak with less sophistication and needto mimic real meat to grapple with the traditional meat market. The existenceof fibrous microstructure in connective and muscle tissues has attractedconsiderable interest in the realm of tissue engineering. Scaffolding plays animportant role in CM production by aiding cell adhesion, growth,differentiation, and alignment. A wide array of scaffolding technologies hasbeen developed for implementation in the realm of biomedical research. Inrecent years researchers also focus on edible scaffolding to ease the processof CM. However, it is imperative to implement cutting edge technologies like 3Dscaffolds, 3D printing, electrospun nanofibers in order to advance the creationof sustainable and edible scaffolding methods in CM production, with theultimate goal of replicating the sensory and nutritional attributes to mimicreal meat cut. This review discusses recent advances in scaffolding techniquesand biomaterials related to structured CM production and required advances tocreate muscle fiber structures to mimic real meat.  Keywords: Cultured meat, Scaffolding, Biomaterials, Edible scaffolding,Electrospinning, 3D bioprinting, real meat.

Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development