Results 91 to 100 of about 30,153,676 (190)

Using Retail Scanner Data to Assess the Demand for Value-based Ground Meat Products in Canada [PDF]

We apply a set of weekly Nielsen retail scanner data for the period 2006-2007 to estimate consumer demand of value-based ground meat products in the Canadian retail market.
Moeser, Anke, Anders, Sven
core  

Physicochemical, Nutritional, and Structural Characterization of a Novel Meat-Based Hummus

The objective was to characterize physicochemical, nutritional, and structural properties of a novel meat-based hummus. This product was created by substituting 50% of chickpea paste with mutton.
Darren Scott, Ravi Jadeja, Gretchen G. Mafi, Xin M. Teng, Rishav Kumar, Morgan Pfeiffer, Meena Goswami, Vikas Pathak, Ranjith Ramanathan   +8 more
core   +1 more source

Bacterial Community Analysis of Meat Industry Conveyor Belts [PDF]

, 2007
At the commencement of this study, some sensitive overseas markets were rejecting chilled vacuum-packed New Zealand lamb due to higher than expected total viable counts, and counts of Enterobacteriaceae, a family of bacteria used to indicate sanitary ...
Mills, John
core  

Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis

Foods
(1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study ...
Muhabaiti Pareti, Junsong Guo, Junjun Yin, Qian-Kun Liu, Nadire Abudurofu, Abulizi Bulibuli, M. Canavari   +6 more
semanticscholar   +1 more source

Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions

Future Foods
The impact of the meat sector on the environment is critical and meat alternatives have been suggested as solutions to mitigate it. This study aimed to understand the attitudes, motives, and attributes shaping consumer willingness to try (WTT), eat ...
Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-Francois Hocquette   +5 more
doaj   +1 more source

Corrigendum: A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China

Frontiers in Sustainable Food Systems, 2020
Christopher Bryant, Keri Szejda, Nishant Parekh, Varun Deshpande, Brian Tse   +4 more
doaj   +1 more source

Animal-free edible scaffolds from soy protein isolate for the scalable production of cultured meat

Current Research in Food Science
Large-scale production of cultured meat requires muscle cell culture in bioreactors, where microcarriers (MCs) support cell attachment, growth, and differentiation.
Indi Geurs, Maria Olenic, Elly De Vlieghere, Charlotte Grootaert, Charlot Philips, Koen Dewettinck, Fabrice Bray, Christian Rolando, Lieven Thorrez, Sandra Van Vlierberghe, John Van Camp   +10 more
doaj   +1 more source

Finite element analysis as a promising approach for texture development of plant-based meat analogs

The Physics of Fluids
The development of plant-based meat analogs (PBMAs) has emerged as a sustainable and ethical alternative to traditional animal meat. Achieving the fibrous texture and sensory qualities of animal meat presents significant challenges due to the structural ...
Jing-Nan Zhang, Heng Zhu
semanticscholar   +1 more source

Socio-Demographic and Behavioural Determinants of Consumer Attitudes to Cell-Based Meat and Insect-Flour-Based Products: An Empirical Study of Italians’ Propensity to Accept New Foods for Human Nutrition and Pet Food

The chapter analyses the socio-demographic and behavioural factors affecting Italian consumer attitudes to cell-based meat and insect-flour-based prod ucts.
Marco Faillo, Giacomo Degli Antoni
core  

Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat

npj Science of Food
Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell proliferation and alignment using 3D scaffolds made from plant-based materials remains challenging. This study
Dayi Jeong, Goo Jang, Woo Kyung Jung, Yong Ho Park, Hojae Bae   +4 more
doaj   +1 more source