Modeling and Simulation of Cell Cultures in Cultivated Meat Production

The production of cultured meat or in vitro meat is a process developed in several stages, including the proliferation of mother cells and ex situ differentiation. This chapter will discuss the different mathematical models used to describe the stages of proliferation and differentiation in cultured meat production. In the first stages of the process, the objective is to facilitate cell proliferation and obtain the largest quantities of biomass possible. For modeling this stage, there are different mathematical models that can predict the size and dynamics of cell growth with great certainty, including the Gompertz model, logistic model, Richards model, among others. This last model included a new parameter where the deviation from symmetric dynamics is considered. In the case of the differentiation stage, where stem cells become muscle cells, it turns out to be a more complex process to model since, in addition to being a long process, it also depends on a set of physical and chemical factors. One of the best-known models to evaluate this stage is the mesenchymal stem cell (MSC), which takes into account the density of cell types and the volume in the process at this stage. Other models take into account chemical conditions and cellular maturity, such as the model for mechanical stimuli. Therefore, this chapter aims to enhance the comprehension of the intricate field of cultivated meat production by employing mathematical models to describe crucial steps of cell growth.