Structural and Mechanical Characterization of Directionally Frozen Cellulose Scaffolds for Cultivated Meat Applications

Cellulose‐based scaffolds have attracted increasing attention for cultivated meat applications due to their abundance, sustainability, and ability to form porous three‐dimensional structures. In this study, bamboo‐derived cellulose suspensions were processed by high‐pressure homogenization and directional freezing, followed by freeze‐drying, to fabricate porous scaffolds. The suspensions were characterized by using steady‐state and time‐dependent rheological measurements, while the resulting scaffolds were evaluated by optical microscopy, scanning electron microscopy, mechanical testing, and cell‐culture experiments. Although all suspensions exhibited similar shear‐thinning behavior, differences were observed in their time‐dependent viscosity evolution and freezing behavior. These differences were associated with variations in scaffold morphology and mechanical properties. Scaffolds prepared from suspensions homogenized for 13 cycles exhibited a pronounced lamellar architecture and directional mechanical response, whereas scaffolds produced under other homogenization conditions displayed less organized structures and reduced anisotropy. To evaluate their suitability for cultivated meat applications, selected scaffolds were seeded with bovine mesenchymal stem cells. Cell‐culture experiments demonstrated cell attachment, viability, and distribution throughout the scaffold structure, particularly following the incorporation of cellulose nanocrystals to enhance cell–material interactions. The results demonstrate that directional freezing of bamboo‐derived cellulose suspensions can produce porous cellulose scaffolds with structural, mechanical, and biological characteristics relevant to cultivated meat applications.