  In cultured meat (CM) products the paramount significance lies in the
fundamental attributes like texture and sensory of the processed end product.
To cater to the tactile and gustatory preferences of real meat, the product
needs to be designed to incorporate its texture and sensory attributes.
Presently CM products are mainly grounded products like sausage, nugget,
frankfurter, burger patty, surimi, and steak with less sophistication and need
to mimic real meat to grapple with the traditional meat market. The existence
of fibrous microstructure in connective and muscle tissues has attracted
considerable interest in the realm of tissue engineering. Scaffolding plays an
important role in CM production by aiding cell adhesion, growth,
differentiation, and alignment. A wide array of scaffolding technologies has
been developed for implementation in the realm of biomedical research. In
recent years researchers also focus on edible scaffolding to ease the process
of CM. However, it is imperative to implement cutting edge technologies like 3D
scaffolds, 3D printing, electrospun nanofibers in order to advance the creation
of sustainable and edible scaffolding methods in CM production, with the
ultimate goal of replicating the sensory and nutritional attributes to mimic
real meat cut. This review discusses recent advances in scaffolding techniques
and biomaterials related to structured CM production and required advances to
create muscle fiber structures to mimic real meat.
  Keywords: Cultured meat, Scaffolding, Biomaterials, Edible scaffolding,
Electrospinning, 3D bioprinting, real meat.
