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These systems are simplified for operational practicalities and cost reduction rather than to improve product quality. Irrespective of the manufacturing process, a food product must be of high quality to survive in competitive markets. Co\u2010culture of multiple cell types is a well\u2010established practice that enhances tissue qualities by allowing the cells to exchange cytokines and nutrients and to engage in cell\u2010cell signaling. These synergies promote tissue function and phenotype stability and alter cellular and tissue composition. Co\u2010culture can improve processes by reducing the need for exogenous media components such as growth factors. Expanding this system to include the products of rumen fermentation, such as B\u2010vitamins and short\u2010chain fatty acid (SCFA) has potential to further improve culture conditions and product qualities, particularly for cultivated meat of ruminant species (e.g., cattle, goats, sheep, and lambs). In this review, we cover the role of multiple cell types (notably fibroblasts and liver cells) as well as the role of rumen fermentation products in supporting the development and quality of the desired muscle and fatty tissues. We identify the opportunities and highlight the challenges associated with connecting these cultures as modules in a multi\u2010organ bioreactor series to further enable synergies and improve product qualities as part of a novel, bio\u2010inspired, multi\u2010organ production system.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71057","type":"journal-article","created":{"date-parts":[[2026,4,6]],"date-time":"2026-04-06T13:20:03Z","timestamp":1775481603000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Multi\u2010Organ Approaches to Cultivated Meat Biomanufacturing: Conceptual Applications of Ruminal Fermentation and Co\u2010Cultures"],"prefix":"10.1111","volume":"91","author":[{"given":"Morgan","family":"Rease","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology Texas A&amp;M University  College Station Texas 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