Cultured meat， as one of the most promising alternative protein meat technologies， has been reported to solve the problems of low conversion efficiency， high resource consumption and environmental pollution in the current aquaculture industry by cultivating animal cells in vitro to produce meat. To achieve cell growth and proliferation in vitro， the development of suitable three-dimensional cell culture scaffold materials and three-dimensional culture systems are of great importance to the construction of muscle tissue with real texture in vitro， which limits the developments and applications of cultivated meat. This review introduces and summarizes the application status of research progress on three-dimensional cell culture scaffold materials and three-dimensional fabrication methods for cultivated meat， and edible properties of those materials are analyzed， hoping to provide a reference for the future research and application of cultured meat.