Abstract
The rapid progress in cultivated meat research has engendered considerable attention towards the edible scaffolding biomaterials employed in the production. Cellulose has the advantages in availability, edibility, animal-free origin, etc., which show its potential in wide fields. This review begins by presenting the fundamental physical and chemical properties of cellulose from different sources, including plant and bacterial cellulose. Subsequently, we summarize the application of cellulose especially in cultivated meat and tissue engineering. Furthermore, we explore various methods for preparing cellulose-based scaffolds for cultivated meat, encompassing five specific structural variations. In the end, associated with utilizing cellulose in cultivated meat production, we address several primary challenges surrounding to cell adhesion, scaling up, processibility and mechanical properties, and provide potential innovations. This review underscores the potential of cellulose as a versatile biomaterial in the cultivated meat industry and provides insight into addressing critical challenges for its integration.