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Peer-reviewedCC BYFrontiers in Nutrition

Cell sources and engineering strategies for cultured meat production: a critical comparative review

  • Dominika Domagała1
  • Aleksandra Partyńska2
  • Krzysztof Data1
  • Piotr Paweł Chmielewski1
  • Julia Niebora1
  • Magdalena Kulus3
  • Jakub Kulus4
  • Artur Bryja1
  • Dorota Bukowska4
  • Paweł Antosik3
  • M Zabel2,5
  • Piotr Dzięgiel6,2
2 more authors
  • Paul Edward Mozdziak7,8
  • Bartosz Kempisty1,9,3,7
9 affiliations
  1. 1Department of Human Morphology and Embryology, Division of Anatomy, Faculty of Medicine, Wroclaw Medical University
  2. 2Department of Human Morphology and Embryology, Division of Histology and Embryology, Wroclaw Medical University
  3. 3Department of Veterinary Surgery, Institute of Veterinary Medicine, Nicolaus Copernicus University in Torun
  4. 4Department of Diagnostics and Clinical Sciences, Institute of Veterinary Medicine, Nicolaus Copernicus University in Torun
  5. 5Division of Anatomy and Histology, University of Zielona Góra
  6. 6Department of Human Biology, Faculty of Physiotherapy, Wroclaw University of Health and Sport Sciences
  7. 7Graduate Physiology Faculty, North Carolina State University
  8. 8Prestage Department of Poultry Science, North Carolina State University
  9. 9Department of Obstetrics and Gynecology, University Hospital and Masaryk University
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Abstract

Meat production and ethical concerns related to animal welfare have led to an increase in research into the creation of conventional meat. These technologies rely on the isolation, multiplication, and controlled differentiation of animal cells, which can potentially reduce negative environmental impact while maintaining comparable nutritional and sensory properties. The aim of this study is to comprehensively analyze and compare selected cell types used in the production of cultured meat, such as fibroblasts, satellite cells, adipocytes, and pluripotent cells: embryonic stem cells (ESCs) and induced pluripotent stem cells (iPSCs). It is important to consider the proliferative capacity, differentiation potential, suitability in scalable bioprocessing systems, and their impact on the structure and sensory properties of muscle tissue. This analysis demonstrates that no single cell type can fully replicate the complex structure of native muscle tissue. Satellite cells are responsible for the formation of muscle fibers, fibroblasts provide support through the synthesis of the extracellular matrix, and adipocytes contribute to the flavor and juiciness of the final product. Pluripotent cells differentiate into all of cell lineages, but their use is associated with regulatory and ethical considerations. This work also addresses key aspects of bioprocess engineering, such as scalability, culture conditions, and the importance of 3D cell culture and cell co-cultures in restoring tissue structure. Furthermore, regulatory, ethical, and economic issues affecting the feasibility of implementing the technology for industrial production are considered. In summary, the data presented indicate that the development of cultured meat requires an integrated approach combining appropriate cell selection, process optimization, and compliance with regulatory and ethical requirements.

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Cite

BibTeXRIS
BibTeX
@article{domagala2026cell,
  title = {{Cell sources and engineering strategies for cultured meat production: a critical comparative review}},
  author = {Dominika Domagała and Aleksandra Partyńska and Krzysztof Data and Piotr Paweł Chmielewski and Julia Niebora and Magdalena Kulus and Jakub Kulus and Artur Bryja and Dorota Bukowska and Paweł Antosik and M Zabel and Piotr Dzięgiel and Paul Edward Mozdziak and Bartosz Kempisty},
  journal = {Frontiers in Nutrition},
  year = {2026},
  month = jun,
  doi = {10.3389/fnut.2026.1791530},
  url = {https://doi.org/10.3389/fnut.2026.1791530},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Cell sources and engineering strategies for cultured meat production: a critical comparative review
AU  - Dominika Domagała
AU  - Aleksandra Partyńska
AU  - Krzysztof Data
AU  - Piotr Paweł Chmielewski
AU  - Julia Niebora
AU  - Magdalena Kulus
AU  - Jakub Kulus
AU  - Artur Bryja
AU  - Dorota Bukowska
AU  - Paweł Antosik
AU  - M Zabel
AU  - Piotr Dzięgiel
AU  - Paul Edward Mozdziak
AU  - Bartosz Kempisty
PY  - 2026
DA  - 2026/06/02
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2026.1791530
UR  - https://doi.org/10.3389/fnut.2026.1791530
AB  - Meat production and ethical concerns related to animal welfare have led to an increase in research into the creation of conventional meat. These technologies rely on the isolation, multiplication, and controlled differentiation of animal cells, which can potentially reduce negative environmental impact while maintaining comparable nutritional and sensory properties. The aim of this study is to comprehensively analyze and compare selected cell types used in the production of cultured meat, such as fibroblasts, satellite cells, adipocytes, and pluripotent cells: embryonic stem cells (ESCs) and induced pluripotent stem cells (iPSCs). It is important to consider the proliferative capacity, differentiation potential, suitability in scalable bioprocessing systems, and their impact on the structure and sensory properties of muscle tissue. This analysis demonstrates that no single cell type can fully replicate the complex structure of native muscle tissue. Satellite cells are responsible for the formation of muscle fibers, fibroblasts provide support through the synthesis of the extracellular matrix, and adipocytes contribute to the flavor and juiciness of the final product. Pluripotent cells differentiate into all of cell lineages, but their use is associated with regulatory and ethical considerations. This work also addresses key aspects of bioprocess engineering, such as scalability, culture conditions, and the importance of 3D cell culture and cell co-cultures in restoring tissue structure. Furthermore, regulatory, ethical, and economic issues affecting the feasibility of implementing the technology for industrial production are considered. In summary, the data presented indicate that the development of cultured meat requires an integrated approach combining appropriate cell selection, process optimization, and compliance with regulatory and ethical requirements.
SN  - 2296-861X
ER  -