This paper introduces a cultured meat platform using edible microcarriers and an oleogel-based fat substitute. Bovine mesenchymal stem cells are expanded on edible chitosan-collagen microcarriers, generating cellularized microtissues. An oleogel system with plant protein acts as a fat substitute, mimicking beef fat's appearance and texture. Two cultured meat prototypes—layered and burger-like—are created. The layered prototype shows enhanced stiffness, while the burger-like prototype has a marbling appearance and softer texture. This platform contributes to developing various cultured meat products and promoting commercial production.
