The chemistry and molecular basis of cultured meat from alternative proteins.

As global protein demand increases, cultured meat from alternative protein systems represents an innovative approach to addressing sustainability and food safety concerns. This chapter provides an overview of the chemistry and molecular basis underlying in vitro meat production, focusing on cellular sources, stem cell biology, cellular differentiation, and scaffold materials. The controlled proliferation and differentiation of muscle and adipose cells are governed by biochemical pathways that regulate lipid biosynthesis, oxidative balance, and structural organization. Bioreactor systems and metabolic pathway engineering collectively influence structural integrity, nutritional composition, and sensory properties. Moreover, redox biology, oxidative stability, food safety considerations, and life-cycle sustainability are discussed as critical determinants of product quality and environmental performance. By integrating molecular mechanisms with food chemistry and process engineering, this chapter contributes to advancing scalable, safe, and nutritionally optimized cultured meat systems for future food security.