The key technologies and main challenges for the engineering production of animal cell meat cultured in bioreactors

Cultured meat is a new protein production route that distinguishes it from vegetable proteins and microbial fermented proteins. Notably, its striking similarity to conventional farm-produced meat has positioned it as a global research and development focus in recent years. The key technology is the engineered production of meat food based on animal cell culture and tissue engineering using bioreactors. Its aim is to replace traditional animal husbandry and slaughtering, thereby mitigating pressing challenges such as insufficient meat supply, public health risks, and the greenhouse effect. However, animal cultured meat research remains in its infancy. It is of great significance to develop key technologies for the efficient, safe, and large-scale production of high-quality cultured meat. The paper provides a systematic overview of some key technologies and challenging processes to produce cultured meat in cell bioreactors, including selection and cultivation of seed cells, cell culture media and growth factors, cell suspension culture and 3D scaffolds, bioreactor types and regulation, cell expansion and differentiation control, and harvesting and post-processing of cultured meat. The article is expected to promote the development of the cultured meat industry, and provide some innovative perspectives and scientific solutions for producing green, sustainable meat products.