# Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection
###### Abstract  
Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth. Thus, a comprehensive technological prospection of the scientific literature related to cultured meat produced by 3D bioprinting is of great interest to researchers. The purpose of this article is to review and analyze published studies related to the biofabrication of cultured meat using 3D bioprinting techniques. The growing number of related publications in recent years highlights that cultured meat has gained traction in the scientific community. Furthermore, private companies and startups have contributed to advancements in the biofabrication of cultured meat for consumption, illustrating that cultured meat as a conventional meat substitute is already becoming reality. However, like any scientific advance, 3D bioprinting of cultured meat faces challenges involving regulation, acceptance, the selection of ideal biomaterials and cell lines, the replacement of fetal bovine serum (FBS), and attaining a texture and nutritional value similar to those of conventional meat. c 2023132158 11.12158 11.  
suitable for grazing of traditional livestock farming. However, the production process necessary for large-scale commercial production will require technological advances, financial investment, regulatory guidance, and favorable market dynamics [2]. Moreover, the current method of meat production is challenged by ethical considerations concerning animal welfare and public health. Because cultured meat is almost exclusively produced in the laboratory, there is a much lower risk of acquiring zoonotic diseases than in conventional meat production practices, and animal welfare is preserved as no animal slaughtering is required for production [7]. Cultured meat production derives from tissue engineering practices used in regenerative medicine. This technology involves culturing precursor cells and their subsequent deposition in an organized and controlled manner so as to allow for the replication of the natural animal tissue under in vitro conditions, which can even be reflected in different cuts of meat. The process begins with a small biopsy from the source animal to obtain the required cells, followed by the proliferation of said cells in the appropriate culture media. These cells will then differentiate into muscle, fat, and connective tissue--products that will then be combined with different biomaterials to engender the 3D-shaped tissue [8; 9]. Spinning techniques, cell stratification, and 3D bioprinting have been utilized to improve the construction of cultured tissue and its resultant characteristics, with the primary goal of increasing its similarity to in vivo animal tissue. These techniques can produce highly aligned fibers with a good distribution that resembles animal muscle tissue [10]. Among the 3D tissue production techniques mentioned above, 3D bioprinting has stood out as one of the primary methods for the biofabrication of cultured meat. This technique can improve the distribution of macromolecules and cells within the tissue, generating final products with improved organoleptic properties. This method allows for the precise deposition of cells, micronutrients, technological aids, and biomaterials in predefined locations and shapes and offers several advantages compared to other biofabrication methods [9; 11]. The term \"b biofabrication\" refers to products that are generated from the combination of biomaterials, living cells and their bioproducts, and other biomolecules, and that are structured through bioprinting or assembly [12]. Three-dimensional bioprinting is a technique very similar to conventional 3D printing. However, instead of traditional inks and materials, 3D bioprinting uses \"bioink\" which consists of hydrogels, a combination of biomaterials, cells, and other biomolecules of interest.