Scaffolds are three-dimensional biomaterials that act as structural blueprint for cultured meat precursor cells. The advancement of scaffold fabrication techniques and the development of novel scaffolds specifically designed for cultured meat are evident in numerous scaffold-based cultured meat reports, highlighting the advantages of the scaffolds using different characterization and evaluation techniques encompassing the physical, mechanical, chemical, and biological features of the scaffolds. Considering the potential of scaffolds to be included in cultured meat products, standardization of evaluation techniques could aid in preventing misrepresentation and possible food safety concerns in cultured meat production. Thus, appropriate food safety evaluation methods must be included to properly establish scaffolds as food safe or edible. The standardization of scaffold evaluation methods could aid in increasing the dependability and consumption of scaffold-based cultured meat.

中文翻译：

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培养肉食用支架特性研究进展：物理、化学、生物相容性及食品安全评价方法


支架是三维生物材料，是培养肉前体细胞的结构蓝图。在许多基于支架的培养肉报告中，脚手架制造技术的进步和专门为培养肉设计的新型支架的开发是显而易见的，突出了使用不同表征和评估技术的支架的优势，包括支架的物理、机械、化学和生物特性。考虑到培养肉产品中包括支架的潜力，评估技术的标准化有助于防止培养肉生产中的虚假陈述和可能的食品安全问题。因此，必须包括适当的食品安全评估方法，以正确地将支架确定为食品安全或可食用。支架评估方法的标准化有助于提高基于支架的培养肉的可靠性和消费量。