Page 9 - IJAMD-1-1

International Journal of AI

for Material and Design

REVIEW ARTICLE
Application of machine learning in 3D

bioprinting of cultivated meat

Wei Long Ng* and Jian Song Tan
Singapore Centre for 3D Printing, School of Mechanical and Aerospace Engineering, Nanyang
Technological University, Singapore, Republic of Singapore

Abstract
Cultivated meat production, an innovative and sustainable alternative to conventional
animal farming, has gained significant attention in recent years. As the demand for
ethical and environmentally friendly protein sources continues to rise, the need for
efficient and scalable production strategies becomes critical. Notably, the integration
of advanced technology, such as machine learning (ML), can enhance the efficiency of
the cultivated meat production process. The goal of this review paper is to highlight
the advantages and limitations of various ML approaches and provide a balanced
discussion on the integration of ML techniques for three-dimensional (3D)-bioprinted
cultivated meat. This review paper explores the application of ML techniques in various
facets of 3D-bioprinted cultivated meat and highlights the potential for ML to optimize
various aspects of the process, from predicting printability and optimizing printing
parameters to characterizing meat flavor and monitoring meat quality. ML plays
a pivotal role in optimizing the material formulation to improve ink printability and
identifying an optimal combination of printing parameters to achieve high printing
resolution and accuracy. Furthermore, ML can aid in modeling sensory attributes,
ensuring that the cultivated meat replicates the desired meat flavor. Finally, ML can
*Corresponding author:
Wei Long Ng be applied for meat quality control as it facilitates the automated detection of harmful
(ng.wl@ntu.edu.sg) pathogens, ensuring the safety and consistency of 3D-bioprinted cultivated meat.
Citation: Ng WL, Tan JS.
Application of machine learning in
3D bioprinting of cultivated meat. Int Keywords: Cultivated meat; Machine learning; 3D bioprinting; Biofabrication; Meat
J AI Mater Design. 2024;1(1):2279. flavor; Quality control
https://doi.org/10.36922/ijamd.2279
Received: November 20, 2023
Accepted: December 19, 2023
Published Online: January 23, 1. Introduction
2024
Traditional livestock farming has a large ecological footprint; intensive factory farming
Copyright: © 2024 Author(s).
This is an Open-Access article and poor animal welfare conditions are common causes of foodborne illnesses, and
distributed under the terms of the excessive feeding of antibiotics leads to the development of antimicrobial-resistant
Creative Commons Attribution strains. It may not be sustainable with the increasing global demand for meat. Cultivated
License, permitting distribution,
and reproduction in any medium, meat, also known as cell-based meat, represents a groundbreaking innovation in the field
1
provided the original work is of food biotechnology and sustainability. Cultivated meat is produced by cultivating
properly cited. animal cells directly, eliminating the need for traditional livestock farming. It is made
Publisher’s Note: AccScience of the same cell types that are arranged in a similar manner to the native meat. This
publishing remains neutral with emerging technology holds immense promise for addressing one of the most pressing
regard to jurisdictional claims in
published maps and institutional challenges facing the global food industry, which is the increasing global demand for
affiliations. meat. One of the primary advantages of cultivated meat is its potential to significantly

Volume 1 Issue 1 (2024) 3 https://doi.org/10.36922/ijamd.2279