Strategies to improve in vitro muscle differentiation for meat-like properties of cultured meat

Abstract

Background

Cultured meat has emerged as a promising alternative to conventional meat; however, replicating meat-like quality remains a key challenge. Among the factors influencing sensory and functional properties, muscle maturation plays a pivotal role by shaping texture, color, and flavor through structural and metabolic refinements. While most studies have focused on early myogenic differentiation, in vitro muscle maturation remains underexplored due to limitations in replicating the complex in vivo environment.

Scope and approach

This review integrates current knowledge on the multifaceted processes that drive muscle maturation, emphasizing how biological cues and structural organization converge to influence cultured meat quality.

Key findings and conclusions

We explore how myotube alignment, sarcomere organization, and extracellular matrix development cooperate with metabolic and biochemical changes to establish mature muscle architecture. These maturation events are orchestrated by dynamic signaling networks that regulate the progression from early differentiation to functional tissue formation. To address the limitations of in vitro culture, we highlight integrated strategies designed to better mimic physiological conditions, including biomimetic scaffolds, controlled mechanical and biochemical stimulation, and temporally optimized culture media. Additionally, advanced analytical tools like transcriptomics, metabolomics, and structural imaging provide novel approaches for real-time assessment and refinement of muscle maturation protocols. By integrating insights from muscle biology and meat science, this review provides a roadmap for enhancing cultured meat quality through muscle maturation, ultimately translating fundamental understanding into improved characteristics comparable to conventional meat.