Results 111 to 120 of about 141,123 (183)

The Metabolic Network of Chilled Yak Meat During Storage Was Constructed Based on Metabolomics Technology

Chilled yak meat is becoming more and more popular with the improvement in living standards, and the flavor of chilled meat is closely related to storage time. The effect of storage time on the flavor of chilled yak meat was explored in this study.
Mengli Cao, Jie Pei, Chunnian Liang, Lin Xiong, Xian Guo, Xingdong Wang, Xiaoyun Wu, Yandong Kang, Ziqiang Ding, Shaoke Guo, Pengjia Bao, Liyan Hu   +11 more
core   +1 more source

In Vitro Fish Cell Culture: From Primary Muscle Cells to Cell-Based Meat in Cyprinidae. [PDF]

Biology (Basel)
Setthawong P, Jantrachotechatchawan C, Netmanee S, Tandikul N, Ariyachet C, Phuthong W, Srikulnath K.   +6 more
europepmc   +1 more source

Development of non-animal derived scaffolds for cell-based meat production

, 2022
The increasing global population, together with an increasing middle class, will lead to an increased demand for meat and meat products in the future. As the production of meat is a major burden on the climate, new sustainable ways of producing meat must be developed. After Mark J.
openaire   +1 more source

SEGMENTING NICHE GOAT-MEAT MARKETS

This research report provides an examination of the ratings of an important sensory attribute of chevon (goat meat) with that of beef and pork. Results from an analysis of variance of comparative ratings of the flavor of chevon and that of beef and pork ...
Whitehead, Jackie, Mobini, Seyedmedhi, Brown, Nathaniel B., Jr., Thomas, Marc, Nelson, Mack C.   +4 more
core  

Value-Added Meat: Measuring Past Successes and Predicting Future Winners

Livestock industries are significantly affected by changes in consumer behaviour. In order to add value to meat and livestock production, many firms and farms are supporting the development of new products – these products can differ by credence ...
Huang, Wenzhao, Drescher, Larissa S., Yang, Jun, Schram, Craig, Goddard, Ellen W.   +4 more
core  

Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof

Meat and meat products have a critical role in the human diet as important high-nutrient foods that are widely consumed worldwide. This study evaluated the effects of postmortem aging on Hu sheep’s meat quality in the longissimus dorsi (LD) muscle ...
Yongjun Li, Yimeng Wang, Jie Xu, Xiaomei Sun, Menghuan Bao, Qiang Wang   +5 more
core   +1 more source

Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production. [PDF]

Food Sci Anim Resour
Kim B, Kim D, Choi Y, Kim J, Heo SH, Park S.   +5 more
europepmc   +1 more source

Innovations, Challenges, and Regulatory Pathways in Cultured Meat for a Sustainable Future

Cultured meat is produced through cellular agriculture and tissue engineering and has emerged as a promising alternative to conventional animal-based meat production.
Wanmei Liang, Kit-Leong Cheong, Imad Khan, Rui Li, Zehua Qiu, Jiage Sun, Qiuyu Xia   +6 more
core   +1 more source

Analysis of Value-Added Meat Product Choice Behaviour by Canadian Households

The competitive landscape in retailing has changed over the past decade. Moreover, the degree of product differentiation has been increasing: households are able to choose between an increasing number of store brands and national brands of similar ...
Zhang, Xu, Goddard, Ellen W.
core  

Cell sources and engineering strategies for cultured meat production: a critical comparative review. [PDF]

Front Nutr
Domagała D, Partyńska A, Data K, Chmielewski PP, Niebora J, Kulus M, Kulus J, Bryja A, Bukowska D, Antosik P, Zabel M, Dziȩgiel P, Mozdziak P, Kempisty B.   +13 more
europepmc   +1 more source