This scoping review examines the sensory characteristics of cell-cultured meat (CM) and their impact on consumer acceptance. CM, grown *in vitro* from animal cells, is presented as a more sustainable alternative to conventional meat. Despite its limited availability, consumer acceptance studies have been extensive, often assuming that CM's sensory qualities are equivalent to conventional meat. The review, following PRISMA-ScR and Joanna Briggs Institute guidelines, analyzed 26 studies, most of which did not involve actual sensory evaluations of CM products. Instead, studies primarily focused on consumer attitudes and willingness to try or purchase CM, often framed positively. The review highlights that CM's sensory characteristics are largely hypothetical, based on researchers' and proponents' expectations. While some studies reported positive consumer perceptions when CM was framed positively, others noted skepticism due to unfamiliarity and concerns about health, safety, and environmental impacts. Limited actual sensory evaluations suggest that CM products may closely resemble conventional meat in sensory attributes, but the reliability of these findings is questioned due to small sample sizes and non-equivalent sample evaluations. The review concludes that the literature's positive framing may introduce bias and that more rigorous sensory evaluations are needed to establish CM's sensory characteristics and consumer acceptance.This scoping review examines the sensory characteristics of cell-cultured meat (CM) and their impact on consumer acceptance. CM, grown *in vitro* from animal cells, is presented as a more sustainable alternative to conventional meat. Despite its limited availability, consumer acceptance studies have been extensive, often assuming that CM's sensory qualities are equivalent to conventional meat. The review, following PRISMA-ScR and Joanna Briggs Institute guidelines, analyzed 26 studies, most of which did not involve actual sensory evaluations of CM products. Instead, studies primarily focused on consumer attitudes and willingness to try or purchase CM, often framed positively. The review highlights that CM's sensory characteristics are largely hypothetical, based on researchers' and proponents' expectations. While some studies reported positive consumer perceptions when CM was framed positively, others noted skepticism due to unfamiliarity and concerns about health, safety, and environmental impacts. Limited actual sensory evaluations suggest that CM products may closely resemble conventional meat in sensory attributes, but the reliability of these findings is questioned due to small sample sizes and non-equivalent sample evaluations. The review concludes that the literature's positive framing may introduce bias and that more rigorous sensory evaluations are needed to establish CM's sensory characteristics and consumer acceptance.