Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat. [PDF]
ACS Omega, 2021 The three-dimensional formation of bio-engineered tissue for applications such as cell-based meat requires critical interaction between the bioscaffold and cellular biomass.
Rybchyn MS +3 more
europepmc +6 more sources
Critical Perspective of Animal Production Specialists on Cell-Based Meat in Brazil: From Bottleneck to Best Scenarios [PDF]
Animals, 2020 Recently, many studies regarding consumer perception of cell-based meat have been published. However, the opinion of the professionals involved in animal production also seems relevant.
Marina S. Heidemann +4 more
doaj +3 more sources
Techniques, challenges and future prospects for cell-based meat. [PDF]
Food Sci Biotechnol, 2022 Abstract The food industry has come up with a wide range of innovations, changes, and possibilities to create meat through in vitro conditions as a result of a proportionally expanding population and food demands. This breakthrough has the potential to completely transform the meat business, with far-reaching repercussions for the environment ...
Benny A, Pandi K, Upadhyay R.
europepmc +4 more sources
THE SOCIAL REPERCUSSION OF CULTIVATED (CELL-BASED) MEAT
Colloquium Agrariae, 2022 This document addresses the different perspectives about the social repercussion of cultivated meat. This topic is current and there are conflicting points of view related to it.
Mariana Rockenbach de Ávila +3 more
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"Cellular agriculture": current gaps between facts and claims regarding "cell-based meat". [PDF]
Anim Front, 2023 sponsorship: Lieven Thorrez received funding for cultured meat research and muscle tissue engineering by Fonds Wetenschappelijk Onderzoek- Vlaanderen (S002821N, G0D3620N) and KU Leuven (C24 E/20/067). The authors' convey special thanks to Prof. Frederic Leroy for his valuable scientific and critical comments on this paper.
Wood P +4 more
europepmc +6 more sources
Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective [PDF]
Frontiers in Sustainable Food Systems, 2020 Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo +17 more
doaj +3 more sources
Quality Control of Stem Cell-Based Cultured Meat According to Specific Differentiation Abilities
CellsThe demand for stem cell-based cultured meat as an alternative protein source is increasing in response to global food scarcity. However, the definition of quality controls, including appropriate growth factors and cell characteristics, remains ...
Yuna Naraoka +7 more
doaj +3 more sources
Meat in the Diet: Differentiating the Benefits and Risks of Different Types of Meat [PDF]
Foods, 2023 The present Special Issue features three broad areas related to meat: meat and human health, the effects of animals’ diets on the nutritional characteristics of meat, and consumers’ attitudes about buying and consuming cell-based meat [...]
Carlotta Giromini, D. Ian Givens
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Cell-Based Meat Labeling – Current Worldwide Legislation Status – A Review
Annals of Animal Science, 2023 A growing interest has been noted among both industry operatives and consumers in cell-based meat (CBM), as visible in the increasing investment into this technology by major food industry corporations.
T. Vlčko +6 more
semanticscholar +3 more sources
Cell Types Used for Cultured Meat Production and the Importance of Myokines
Foods, 2021 The world’s population continues to increase, meaning we require more consistent protein supply to meet demand. Despite the availability of plant-based protein alternatives, animal meat remains a popular, high-quality protein source.
Sibhghatulla Shaikh +7 more
doaj +3 more sources