There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of cultured meats at the scale required for food consumption will be critical. In this review, we discuss the current challenges and opportunities of using edible scaffolds for scaling up the production of cultured meat. We provide an overview of different types of edible scaffolds, scaffold fabrication techniques, and common scaffold materials. Finally, we highlight potential advantages of using edible scaffolds to advance cultured meat production by accelerating cell growth and differentiation, providing structure to build complex 3D tissues, and enhancing the nutritional and sensory properties of cultured meat.Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

中文翻译：

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使用可食用支架的可扩展肉类养殖工艺

消费者对美味且可持续生产的替代动物蛋白产品的需求不断增加，以解决人们对大规模生产肉类对人类和地球健康影响的担忧。培养肉有潜力提供营养丰富的膳食蛋白质来源，既美味又减少对环境的影响。然而，支持按食品消费所需规模生产人造肉的战略至关重要。在这篇综述中，我们讨论了当前使用可食用支架扩大培养肉生产的挑战和机遇。我们概述了不同类型的可食用支架、支架制造技术和常见支架材料。最后，我们强调了使用可食用支架通过加速细胞生长和分化、提供构建复杂 3D 组织的结构以及增强培养肉的营养和感官特性来促进培养肉生产的潜在优势。年度回顾的预计最终在线发布日期《食品科学与技术》第 15 卷为 2024 年 4 月。请参阅 http://www.annualreviews.org/page/journal/pubdates 了解修订后的估计值。