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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
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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. To explore the features underlying this interaction, we have assessed the commercially available bacterial nanocellulose (BNC) product from Cass Materials for its suitability to ...
Rybchyn MS +3 more
europepmc +5 more sources
"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 +5 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 +2 more sources
Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat. [PDF]
Compr Rev Food Sci Food SafABSTRACT Adipose 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. This review first examines the roles of fat in conventional meat, encompassing its contributions to flavor, texture, and ...
Lee YS, Lee HJ, Jo C.
europepmc +4 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 +2 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
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
doaj +2 more sources
FoodsCell-cultured meat holds significant environmental value as an alternative protein source. Throughout the 21st century, cell-cultured meat has progressively penetrated commercial markets.
Huiqi Song +4 more
doaj +2 more sources