Spectroscopy as a tool for process development and control in cultured meat production by analyzing media composition

Analysis of cultured meat medium composition during cultivation is crucial for efficient and reliable production. Spectroscopic methods, such as near infrared (NIR), Fourier transform infrared (FTIR), Raman and fluorescence spectroscopy have been proposed as suitable techniques for this purpose. Nuclear magnetic resonance (NMR) spectroscopy has also been suggested as a method for detailed analysis in bioprocesses. The current study investigated the use of these methods for measuring content of lactate and glucose in cultured meat medium used during cell proliferation for seven days. NMR showed great potential in following lactate formation and glucose consumption, while being able to follow other nutrients and metabolites. Raman and FTIR spectroscopy performed excellently for estimating lactate content, with coefficient of determination for prediction (R ² _pred ) of 0,92 and 0.86, respectively, and root mean square error of prediction (RMSEP) of 0,021 and 0,028 g/L, respectively. Fluorescence followed with an R ² _pred of 0,79 and RMSEP of 0,035 for the best model. Models were not as good for glucose for any of the methods, the best being for FTIR with R ² _pred of 0,80 and RMSEP of 0,05 g/L. Raman and fluorescence models performed similarly, but not satisfactory, for glucose with R ² _pred ranging from 0,67 to 0,73 and RMSEP ranging from 0,065 to 0,068 for the best models. NIR did not perform well for lactate or glucose. We conclude that Raman spectroscopy can be used as an in-line method for lactate and possibly glucose, while FTIR can be used as an at-line method for both lactate and glucose, in cultured meat medium.