Results 1 to 10 of about 301,946 (151)
Techniques, challenges and future prospects for cell-based meat. [PDF]
Food Sci Biotechnol, 2022 Abstract The food industry has come up with a wide range of innovations, changes, and possibilities to create meat through in vitro conditions as a result of a proportionally expanding population and food demands. This breakthrough has the potential to completely transform the meat business, with far-reaching repercussions for the environment ...
Benny A, Pandi K, Upadhyay R.
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Cell-based meat: the need to assess holistically. [PDF]
J Anim Sci, 2020 Abstract Proof-of-principle for large-scale engineering of edible muscle tissue, in vitro, was established with the product’s introduction in 2013. Subsequent research and commentary on the potential for cell-based meat to be a viable food option and potential alternative to conventional meat have been significant. While some of this has
Faustman C +3 more
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Preliminary Techno-Economic Assessment of Animal Cell-Based Meat. [PDF]
Foods, 2020 Interest in animal cell-based meat (ACBM) or laboratory-grown meat has been increasing; however, the economic viability of these potential products has not been thoroughly vetted. Recent studies suggest monoclonal antibody production technology can be adapted for the industrialization of ACBM production.
Risner D +6 more
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Brazilian Consumers' Attitudes towards So-Called "Cell-Based Meat". [PDF]
Foods, 2021 The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm. The answers of 4471 respondents concluded that 46.6% of them thought “cell-based meat” was promising and acceptable. More than 66% would be willing to try this novel product
Chriki S +7 more
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Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat. [PDF]
ACS Omega, 2021 The three-dimensional formation of bio-engineered tissue for applications such as cell-based meat requires critical interaction between the bioscaffold and cellular biomass. To explore the features underlying this interaction, we have assessed the commercially available bacterial nanocellulose (BNC) product from Cass Materials for its suitability to ...
Rybchyn MS +3 more
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Production of scaffold-free cell-based meat using cell sheet technology. [PDF]
NPJ Sci Food, 2022 AbstractIn the production of cell-based meat, it is desirable to reduce animal-derived materials as much as possible to meet the challenges of sustainability. Here, we demonstrate the “cell sheet-based meat”: scaffold-free cell-based meat using cell sheet technology and characterize its texture and nutrients.
Tanaka RI +5 more
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"Cellular agriculture": current gaps between facts and claims regarding "cell-based meat". [PDF]
Anim Front, 2023 sponsorship: Lieven Thorrez received funding for cultured meat research and muscle tissue engineering by Fonds Wetenschappelijk Onderzoek- Vlaanderen (S002821N, G0D3620N) and KU Leuven (C24 E/20/067). The authors' convey special thanks to Prof. Frederic Leroy for his valuable scientific and critical comments on this paper.
Wood P +4 more
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Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat. [PDF]
Compr Rev Food Sci Food SafABSTRACT Adipose tissue is a key determinant of the sensory, nutritional, and functional qualities of meat, yet its faithful replication in vitro remains one of the central challenges for cultured meat production. This review first examines the roles of fat in conventional meat, encompassing its contributions to flavor, texture, and ...
Lee YS, Lee HJ, Jo C.
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Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review. [PDF]
Food Sci Anim ResourCell-based meat (CBM) technology is a highly promising alternative to traditional animal agriculture, with considerable advantages in terms of sustainability, animal welfare, and food security. Nonetheless, CBM's successful commercialization is dependent on efficiently dealing with several critical concerns, including ensuring biological, chemical, and
Bakhsh A +7 more
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