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.
Sghaier Chriki +7 more
doaj +10 more sources
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.
Derrick Risner +6 more
doaj +11 more sources
Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat [PDF]
Foods, 2019 Skeletal muscle-tissue engineering can be applied to produce cell-based meat for human consumption, but growth parameters need to be optimized for efficient production and similarity to traditional meat.
Robin Simsa +5 more
doaj +6 more sources
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review [PDF]
Food Science of Animal ResourcesCell-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
Allah Bakhsh +7 more
doaj +5 more sources
Production of scaffold-free cell-based meat using cell sheet technology [PDF]
npj Science of Food, 2022 In the production of cell-based meat, it is desirable to reduce animal-derived materials as much as possible to meet the challenges of sustainability.
Ryu-ichiro Tanaka +5 more
doaj +5 more sources
First glimpse on attitudes of highly educated consumers towards cell-based meat and related issues in Brazil. [PDF]
PLoS ONE, 2019 Our aim was to study Brazilian consumer attitudes towards cell-based meat and related issues. From 408 respondents from Curitiba and 218 from Joinville, the majority was women with higher level of education; 65.2% and 70.2% frequently consumed meat and ...
Júlia de Paula Soares Valente +3 more
doaj +4 more sources
Plant-based and cell-based approaches to meat production [PDF]
Nature Communications, 2020 Large-scale meat production can have negative impacts on public health, the environment and animal welfare. In this Review, the authors consider plant-based and cell-based approaches to meat production and the challenges they face.
Natalie R. Rubio +2 more
doaj +6 more sources
Cell-based meat: The molecular aspect
Frontiers in Food Science and Technology, 2023 Cellular agriculture is one of the evolving fields of translational biotechnology. The emerging science aims to improve the issues related to sustainable food products and food security, reduce greenhouse gas emissions and provide animal wellbeing by ...
Asim Azhar +8 more
doaj +3 more sources
Cell-based meat: the need to assess holistically. [PDF]
J Anim Sci, 2020 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 ...
Faustman C +3 more
europepmc +5 more sources
Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat. [PDF]
Compr Rev Food Sci Food SafAdipose 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.
Lee YS, Lee HJ, Jo C.
europepmc +5 more sources