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
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Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production. [PDF]
Food Sci Anim ResourKim B +5 more
europepmc +1 more source
A brief discussion of its food value and its proper place in the diet, with a number of recipes for preparing a variety of economical and palatable meat ...
Institute of American Meat Packers. Bureau of Public Relations
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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
MuSC cultivation for cultured meat production: recent advances, current limitations, and future directions. [PDF]
Food Sci Anim ResourLee EJ +6 more
europepmc +1 more source
Evaluation of scaffold properties for cell-cultured food based on protein sources and their mixtures. [PDF]
J Anim Sci TechnolOh SM +6 more
europepmc +1 more source
The effect of excercise stress on the meat quality from different muscles in lamb
AgResearch and Meat Industry Association Meat Innovation Workshop 2022, Professor Jim Morton from Lincoln University presented during Session 4: Technologies for the Future on Wednesday, 1st June at 11:40 AM.
Lee, Hannah, Ross, A, Morton, James
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Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review. [PDF]
FoodsWong CL +4 more
europepmc +1 more source
Extrusion-Structured Plant-Based Meat Analogs: Factors Governing Texture and Quality. [PDF]
Prev Nutr Food SciGu BJ, Han A, Jeon H, Jeong J, Ryu GH.
europepmc +1 more source
Plant Protein-Based Scaffolds for Cultivated Meat Production: A Review. [PDF]
Food Technol BiotechnolSlivac I +3 more
europepmc +1 more source