Advanced 3D (Bio)Printing Strategies for Cultivated Meat Fabrication

As global demand for sustainable and ethical protein sources grows, cultivated meat has emerged as a promising alternative to traditional animal farming. To replicate the texture, appearance, and sensory qualities of conventional meat, 3D (bio)printing technologies are gaining attention for their ability to fabricate structured meat constructs with high spatial precision. This review presents a comprehensive overview of current 3D (bio)printing strategies in cultivated meat production. It begins with introducing key 3D printing modalities, highlighting their underlying principles, advantages, and limitations. The review then discusses the critical roles of cellular components and scaffold design, with a focus on material composition and architectural features necessary for mimicking the fibrous, anisotropic structure of muscle tissue. Recent advancements across various species are examined in detail. In cultivated beef, 3D (bio)printing has enabled the alignment of muscle fibers and controlled fat distribution, effectively replicating the marbling characteristics of premium meats like Wagyu. For cultivated fish, hydrogel-based constructs and edible porous microcarriers have been employed to recreate the layered, flaky architecture of fish fillets, while enhancing both cell viability and textural fidelity. In the case of cultivated pork, innovations include microfiber-based platforms that support unidirectional muscle alignment, along with co-printing strategies that spatially integrate adipose and muscle tissues to emulate the layered structure of pork belly. Despite these promising developments, significant challenges remain. These include the need for scalable manufacturing production, the optimization of bioactive and food-safe cell-laden bio-inks, and the navigation of complex regulatory pathways. By integrating insights from bioprinting technology, cell biology, and materials science, this review identifies key limitations and outlines strategic directions for future research. Collectively, these interdisciplinary efforts are paving the way toward scalable, customizable, and nutritionally relevant cultivated meat products which offer a transformative solution for the future of food production and global food security.