A review of scaffold characterization methods for cell-cultured meat and seafood

Scaffold development is a key step in the process of developing cell-cultured meat and seafood products due to the integral role that scaffold plays in the development of 3D tissues and consumer acceptance of the final product. Cell-scaffold biocompatibility can be characterized by measuring the effects of a scaffold on cell viability, adhesion, and differentiation. Various cell staining methods have been used to measure cell growth rates, adhesion rates, and to track the progress of cell differentiation. In addition to staining, omics can be used to analyze and confirm cell differentiation, such as transcriptomics and proteomics in myocytes, and lipidomics in adipocytes. To evaluate a new scaffold material, it is also necessary to characterize textural properties relevant to processing and sensory characteristics relevant to consumer acceptance. This review provides information on various methods that have been used for developing and characterizing scaffolds. Given the limited number of published studies specific to this topic, we have also drawn upon literature from the broader field of tissue engineering. Additionally, we highlight potential methods and suggest future directions for scaffold development tailored to the unique challenges and goals of cell-cultured meat and seafood. Future directions include adapting tissue engineering methods, integrating machine learning, and conducting sensory panels.