Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat

Adipose tissue is a key determinant of the sensory, nutritional, and functional qualities of meat, yet its faithful replication in vitro remains one of the central challenges for cultured meat production. This review first examines the roles of fat in conventional meat, encompassing its contributions to flavor, texture, and nutritional value through diverse lipid classes such as triacylglycerols, phospholipids, and cholesterol. The biological basis of adipogenesis is then outlined across the phases of proliferation, differentiation, and maturation, emphasizing transcriptional regulators, metabolic transitions, and lipid remodeling that collectively shape adipocyte development. Building on these foundations, insights from in vivo regulation-including species, sex, cuts, and dietary influences-are integrated with in vitro culture strategies. These integrations illustrate how physiological cues can inform the design of media formulations, signaling environments, and scaffolding platforms to enhance lipid composition and improve nutritional quality as well as co-culture strategies with myocytes to reproduce marbling-like structures. By bridging adipose biology with tissue engineering, this review establishes a framework for cultured fat design that meets the sensory and nutritional benchmarks of conventional adipose tissue while offering opportunities for functional tailoring. Finally, remaining challenges are briefly discussed as critical steps for translating laboratory progress into viable and socially accepted food applications.