Volume 4 Issue 3

With the continuous growth of the global population, both the demand for meat and the scale of animal farming have increased sharply, placing immense pressure on the environment. Consequently, the sustainable production of animal-derived protein has become a critical issue. Among various approaches, the technology of cultured meat—producing animal protein in the laboratory from stem cells and other cell types—has emerged as a relatively mature research area. This technique addresses key challenges in traditional animal protein supply through its simple operational process and shorter production cycle. Over decades of development and innovation, cultured meat technology has evolved to include a range of novel methods, such as using xuan paper as a scaffold for cell cultivation, further advancing its potential. This paper provides an overview of cultured meat research, focusing on its background, production processes, three-dimensional culture and tissue shaping techniques, and related commercial developments.

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