This study presents a method to enhance the organoleptic properties of cultured meat by regulating the differentiation of primary bovine myoblasts and adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. The research focuses on controlling the differentiation of muscle and fat cells to achieve sensory characteristics similar to conventional beef. The study demonstrates that by adjusting the stiffness of the scaffolds, the differentiation of muscle and fat cells can be controlled, leading to the development of cultured meat with improved sensory and nutritional properties. The scaffolds were fabricated with varying alginate concentrations and crosslinking degrees to achieve the desired mechanical properties. The results show that the stiffness of the scaffolds can influence the differentiation of muscle and fat cells, which in turn affects the texture, flavor, and nutritional content of the cultured meat. The study also shows that the use of microbial transglutaminase (mTG) as a crosslinker can improve the stability of the gelatin-based scaffolds. The final cultured meat was assembled from muscle and fat blocks with optimized differentiation, resulting in a product with organoleptic properties similar to conventional beef. The study highlights the importance of scaffold engineering in achieving the desired sensory and nutritional properties of cultured meat. The results suggest that by controlling the differentiation of muscle and fat cells, it is possible to produce cultured meat that closely mimics the sensory characteristics of conventional beef. The study also demonstrates that the use of different scaffold stiffness can influence the differentiation of muscle and fat cells, which in turn affects the texture, flavor, and nutritional content of the cultured meat. The study concludes that the controlled differentiation of muscle and fat cells on scaffolds with varying stiffness can lead to the production of cultured meat with improved sensory and nutritional properties.This study presents a method to enhance the organoleptic properties of cultured meat by regulating the differentiation of primary bovine myoblasts and adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. The research focuses on controlling the differentiation of muscle and fat cells to achieve sensory characteristics similar to conventional beef. The study demonstrates that by adjusting the stiffness of the scaffolds, the differentiation of muscle and fat cells can be controlled, leading to the development of cultured meat with improved sensory and nutritional properties. The scaffolds were fabricated with varying alginate concentrations and crosslinking degrees to achieve the desired mechanical properties. The results show that the stiffness of the scaffolds can influence the differentiation of muscle and fat cells, which in turn affects the texture, flavor, and nutritional content of the cultured meat. The study also shows that the use of microbial transglutaminase (mTG) as a crosslinker can improve the stability of the gelatin-based scaffolds. The final cultured meat was assembled from muscle and fat blocks with optimized differentiation, resulting in a product with organoleptic properties similar to conventional beef. The study highlights the importance of scaffold engineering in achieving the desired sensory and nutritional properties of cultured meat. The results suggest that by controlling the differentiation of muscle and fat cells, it is possible to produce cultured meat that closely mimics the sensory characteristics of conventional beef. The study also demonstrates that the use of different scaffold stiffness can influence the differentiation of muscle and fat cells, which in turn affects the texture, flavor, and nutritional content of the cultured meat. The study concludes that the controlled differentiation of muscle and fat cells on scaffolds with varying stiffness can lead to the production of cultured meat with improved sensory and nutritional properties.