Improving affordability, nutrition, and organoleptic properties of cultivated meat through co-cultures with support cells
Skeletal muscle is composed of approximately 90% muscle fibers, along with adipose, connective, nervous, and vascular tissue (Listrat et al. 2016). Cultivated meat research focuses primarily on muscle fibers and fat cells. However, the other cell types in muscle serve important functions that are potentially underappreciated in their relevance to cultivated meat. In the context of a whole animal, muscle tissue does not exist in isolation. For example, organs such as the liver process waste products and synthesize growth factors and other beneficial compounds. Research into co-culture methods with various support cells could solve a variety of challenges on the road to developing affordable, high-quality cultivated meat.