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Cultivated Meat production process bioreactor

Ready to Solve the Challenges and Improve the Cultivated Meat Production Process?

Our white paper provides a summary of the fundamental principles of Process Analytical Technologies (PAT), the different measuring methods, and their use in food and cell culture applications, before providing our perspective on how PAT can be used at each step of cultivated meat production to optimize the cost, consistency and yield of production.

Gain insights into designing efficient and robust production processes with cutting-edge sensing technology that guarantee product quality, consistency, and efficacy in the cultivated meat production process.

Download our White Paper to learn:

  • The technical obstacles and challenges that the cultivated meat industry is currently facing.
  • How PAT can be used at each step of cultivated meat production to optimize the cost, consistency and yield.
  • The critical process parameters (CPPs) associated with each stage of the cultivated meat production process.
  • The importance of PAT in scaling cultivated meat production.
  • Case studies that demonstrate how PAT can benefit the cultivated meat industry.


In Cultivated Meat Production, Every Stage Counts to Ensure Highest Product Quality

Cell harvesting and media preparation

Cell Harvesting & Media Preparation

A starting cell line, created with stem cells and muscle cells harvested from live animals without harming them, relies on Process Analytical Technologies (PAT) to monitor crucial attributes like media composition, cell viability, and nutritional profile. Cell density, pH, dissolved oxygen, and dissolved CO2 need close monitoring to optimize the conditions for cell growth. These parameters serve as key indicators, ensuring precise control over the cultivation environment and laying the groundwork for successful cultivated meat development.


Harvested cells are expanded through a seed train before being introduced into the primary bioreactor. Parameters such as pH, Dissolved Oxygen, Dissolved CO2, and Cell Density must be measured and controlled. Optimal conditions, ensured by Hamilton’s sensors, promote ideal cell growth, maximizing yield and profitability. Our White Paper analyses why maintaining the right pH, controlling oxygen levels, managing CO2, and accurately assessing cell density ensure the success of the proliferation stage in cultivated meat development.
Differentiation Maturation

Differentiation / Maturation

Once optimum cell density is reached, cells are encouraged to differentiate into the three main components of meat: muscle, fat, and connective tissue. Attributes monitored via Process Analytical Technologies (PAT) include media composition, cell viability, cell metabolism, cell attachment, and cell thickness. Our White Paper explains in depth why monitoring pH, Dissolved Oxygen, Dissolved CO2, and Cell Density at this stage ensures continued cell growth and adhesion, critical for optimal product creation.
Cultivated meat final product

Final Product

As cells progress, growing and adhering to create the final product ready for consumption, in-depth analysis of qualities, including nutrient content, guides production design for optimizing the nutritional profile. Process Analytical Technologies diligently monitor attributes like media composition, cell viability, nutritional aspects, and cell thickness. Read our White Paper to learn why measuring pH, Dissolved Oxygen, Dissolved CO2, and Cell Density, ensures meticulous control and enhances the overall quality of the end product.

Download our White Paper

Cultivated Meat whitepaper