Journal of Zhejiang Agricultural Sciences ›› 2026, Vol. 67 ›› Issue (7): 1789-1795.DOI: 10.16178/j.issn.0528-9017.20250383

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Application of biological scaffolds from different sources in cell-cultured meat

DUAN Yujia(), JIN Ailin, JIA Meng, SUN Jinyue, ZHOU Wenwen()   

  1. College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,Zhejiang
  • Received:2025-05-23 Online:2026-07-11 Published:2026-07-27
  • Contact: ZHOU Wenwen

Abstract:

To obtain cell-cultured meat which is closer to the taste and nutrition of real meat,biological scaffolds derived from various animals,plants,and microorganisms are employed to support the growth of myoblasts,thereby promoting the development and maturation of cell-cultured meat technology. These biological scaffolds from different sources have differences in porosity,adhesion,biocompatibility,etc.,and the differences in characteristics are precisely the important factors affecting the interaction between scaffolds and cells as well as the indicators for measuring the quality of scaffolds. This study took the characteristics exhibited by different biological scaffolds in cell-cultured meat as the starting point to explore the internal mechanisms of the functions of different biological scaffolds and the selection and binding mechanism of biological scaffolds by myoblasts,aiming to provide effective references and judgment basis for the selection of biological scaffolds in the subsequent research of cell-cultured meat.

Key words: cell-cultured meat, biological scaffold, porosity, adhesion, biocompatibility

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