Results 101 to 110 of about 141,123 (183)

What Is Cell-Based Meat? Food Safety and Sustainability Aspects

Abstract Food security faces several challenges now and in the future. As the global population is projected to reach 9–11 billion by 2050, more sustainable protein production is essential in the next 30 years. Biotechnology can play a critical role in providing humanity with nutritious, safe and healthy food while minimizing use of ...
F. Cheli, G. Tedeschi, T. S. Sundaram, D. Lanzoni, A. Baldi, C. Giromini   +5 more
openaire   +1 more source

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Rationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing ...
Hongshan Liang, Jing Li, Bin Zhou, Di Wu, Xinyue Zeng, Bing Cui, Bin Li   +6 more
core   +1 more source

Do mycotoxin contaminated diets and yeast cell wall adsorbent affect meat quality of Nellore bulls finished in feedlot? - A short communication

, 2019
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)CNPq: 153146/2018–4Processo FAPESP: 2015/21416–6CNPq: 2018/
Prados, L. F., Siqueira, G. R. [UNESP], Resende, F. D., Yiannikouris, A., Custódio, L. [UNESP], Siqueira, G. R., Oliveira, I. M. [UNESP], Oliveira, I. M., Pettigrew, J. E., Resende, F. D. [UNESP], Custódio, L.   +10 more
core   +1 more source

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

Food Science of Animal Resources
Cultured meat is under investigation as an environmentally sustainable substitute for conventional animal-derived meat. Employing a scaffolding technique is one approach to developing cultured meat products.
Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han   +6 more
doaj   +1 more source

MSTN knockout enhances the production of MYOD1-mediated steak-type cultivated meat

Journal of Animal Science and Biotechnology
Background As the global population increases, the demand for protein sources is expected to increase, driving the demand for cell-based cultivated meat.
Kyeong-Hyeon Eom, Dayi Jeong, Jae-Yoon Choi, Gyeong-Min Gim, Soo-Young Yum, Sumin Jin, Hojae Bae, Goo Jang   +7 more
doaj   +1 more source

Challenges in Plant-Based Meat development in the Italian market between economic growth, consumer perception and umami taste [PDF]

openThe development of Plant-Based Meat faces significant challenges at the convergence of economic growth, consumer perception and umami taste. High production costs, limited scalability and competition with the well-established conventional meat ...
POSITELLO, EMMA
core  

The Human and the Meat

Over 85 billion animals are killed in slaughterhouses yearly to sustain a profit-driven meat production system – devastating animals, workers, and the environment. How did we get here?
Stefanoni, Chiara
core   +1 more source

Realization of Cultured Steak Meat as a Cell-Based Food

Oleoscience, 2023
Kensei OKADA, Ai SHIMA, Shoji TAKEUCHI
openaire   +1 more source

U.S. MEAT EXPORTS AND FOOD SAFETY INFORMATION

New information about food safety can stimulate a sudden, significant concern by the public, resulting in a pronounced change in consumer demand. One such example is the declining level of beef consumption in Europe and Japan, stemming from the outbreak ...
Koo, Won W., Jin, Hyun Joung
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UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data.
Rimal, Arbindra, Fletcher, Stanley M.
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