The Attributes Influence Organic Properties of Cultivated Meat and Some Improving Strategies

Abstract

Cultivated meat has emerged as a promising sustainable protein source with potential to alleviate food security pressures, reduce environmental burdens, and minimize animal slaughter. Yet, its sensory attributes—appearance, texture, aroma, and flavor—remain critical barriers to consumer acceptance. This paper systematically examines the key factors shaping these properties. The mechanical characteristics of scaffolds, including elasticity, stability, and deformability, directly influence muscle fiber alignment, textural hierarchy, and the accumulation of flavor precursors. Oxygen partial pressure and culture medium composition jointly regulate myoglobin synthesis and color stability. Meanwhile, lipid type and postprocessing methods determine the spectrum of volatile compounds generated during heating, particularly through Maillard reactions and lipid oxidation. Current limitations include insufficient aroma complexity, limited textural diversity, and uneven coloration. To address these challenges, integrated strategies are proposed: refining scaffold design and post-processing control, optimizing culture media formulations, and selecting appropriate lipid sources. Together, these approaches provide a technical roadmap for enhancing the sensory quality of cultivated meat, thereby supporting its product development and industrialization.