Título:	Trends in non-animal scaffolds for cultured meat structuration. Science of Food, v. 9, n. 209, 2025.
Autor:	SEIBERT, G. A. FEDDERN, V. BASTOS, A. P. A. KUMAR, A. VERRUCK, S.
Afiliación:	GABRIELLE ANTUNES SEIBERT, UNIVERSIDADE FEDERAL DE SANTA CATARINA; VIVIAN FEDDERN, CPACT; ANA PAULA ALMEIDA BASTOS, CNPSA; ANUJ KUMAR, INDIAN INSTITUTE OF TECHNOLOGY; SILVANI VERRUCK, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
Año:	2025
Referencia:	Science of Food, v. 9, n. 209, 2025.
Descripción:	Cultured meat offers a sustainable protein alternative to meet growing food demands, relying on scaffolds to structure muscle tissue. This review evaluates plant-derived and polymeric scaffolds—synthetic polymers, peptides, fungal/plant materials—and techniques like 3D bioprinting, electrospinning, and microcarriers. Scaffold types (fibrous, porous, hydrogels) are assessed for adhesion, degradation, cost, and scalability. Highlighting cell compatibility, material pros/cons, and scalability challenges, the study identifies research gaps to advance cultured meat production.
Thesagro:	Produção de Carne Esqueleto Estrutura Animal Tecido Animal
NAL Thesaurus:	Meat production Processed meat Tissue scaffolds Muscle tissues
Palabras clave:	Carne cultivada Tecido muscular
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPSA)