Quentin Müller, Michiya Matsusaki
The development of cultivated meat (CM) relies on the selection and optimization of cell sources with the capacity to recreate the structure, flavor, and nutritional content of animal-derived meat. This review compares key cell types used in CM, satellite cells (SCs), adipose-derived stem cells (ADSCs), fibro-adipogenic progenitors (FAPs), fibroblasts, mesenchymal stem cells (MSCs), and pluripotent stem cells (PSCs), across multiple species, including bovine, porcine, avian, piscine, and others. Comparative observations reveal inter- and intra-species differences in cell marker expression, culture conditions, differentiation potential and overall utilization in CM. Species-specific characteristics such as proliferation potential, differentiation capacity, and metabolic outputs critically influence CM final production, flavor profile, and scalability. Beyond real meat (RM)-derived cells, alternative and auxiliary cell types are also becoming important in CM system design. Co-culture systems involving algae, cyanobacteria, and probiotic microbes are emerging as innovative approaches to reduce serum use, recycle waste metabolites, and supply endogenous nutrients and growth factors. This review highlights the need for robust characterization of species- and breed-specific cell behaviors to inform cell line development, media formulation, and tissue engineering strategies. Greater transparency and standardization in cross-species comparisons are essential to ensure reproducibility, regulatory clarity, and the production of CM with authentic sensory and nutritional attributes. • Cultivated meat uses diverse cell types to mimic texture, flavor, and nutrition. • Co-cultures with microbes and algae improve sustainability and serum-free growth. • Cell origin and species influence fat profiles and volatile flavor compounds. • Transparency in cell sourcing is vital for ethics, safety, and consumer trust.