This study focuses on enhancing the organoleptic properties of cultured meat by regulating the differentiation of muscle and fat cells using gelatin/alginate scaffolds with varying stiffness. The researchers controlled the differentiation of primary bovine myoblasts and adipose-derived mesenchymal stem cells (adMSCs) on these scaffolds to assess their impact on the sensory properties of the cultured meat. They found that the stiffness of the scaffolds, which can be controlled by adjusting the crosslinking degree of alginate, influenced the differentiation rates of both muscle and fat cells. The highly differentiated muscle and fat constructs were then assembled to create cultured meat with beef-like organoleptic properties. The study demonstrated that the degree of cell differentiation significantly affected the texture and flavor of the cultured meat, making it similar to conventional beef. The researchers also produced an engineered T-bone steak by assembling muscle and fat blocks with specific ratios, further validating the effectiveness of their approach in mimicking the structural and sensory characteristics of different cuts of beef. This work contributes to the development of cultured meat by providing a strategy to produce meat with enriched food characteristics.This study focuses on enhancing the organoleptic properties of cultured meat by regulating the differentiation of muscle and fat cells using gelatin/alginate scaffolds with varying stiffness. The researchers controlled the differentiation of primary bovine myoblasts and adipose-derived mesenchymal stem cells (adMSCs) on these scaffolds to assess their impact on the sensory properties of the cultured meat. They found that the stiffness of the scaffolds, which can be controlled by adjusting the crosslinking degree of alginate, influenced the differentiation rates of both muscle and fat cells. The highly differentiated muscle and fat constructs were then assembled to create cultured meat with beef-like organoleptic properties. The study demonstrated that the degree of cell differentiation significantly affected the texture and flavor of the cultured meat, making it similar to conventional beef. The researchers also produced an engineered T-bone steak by assembling muscle and fat blocks with specific ratios, further validating the effectiveness of their approach in mimicking the structural and sensory characteristics of different cuts of beef. This work contributes to the development of cultured meat by providing a strategy to produce meat with enriched food characteristics.