Results 31 to 40 of about 26,318,804 (231)
Tissue Engineering for Clean Meat Production
Frontiers in Sustainable Food Systems, 2019 Increasing public awareness of foodborne illnesses, factory farming, and the ecological footprint of the meat industry, has generated the need for animal-free meat alternatives.
Tom Ben-Arye +3 more
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South African Consumer Adoption of Plant-Based and Cultivated Meat: A Segmentation Study
Frontiers in Sustainable Food Systems, 2021 The purpose of this study was to assess the likelihood of consumer adoption of plant-based and cultivated meat in South Africa as a pathway to a healthy, sustainable, and equitable food supply. We recruited a large sample of South Africans representative
Keri Szejda +3 more
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Cultured meat production: what we know, what we don’t know and what we should know
Italian Journal of Animal Science, 2023 Certain companies in the rapidly expanding cultured meat space claim that cultured meat is exactly the same in taste, flavour and nutrition as traditional meat, but without the need for animal slaughter, and bringing benefits for human health and the ...
Maria Olenic, Lieven Thorrez
doaj +1 more source
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
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Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States
Frontiers in Nutrition, 2023 With the rapid advancement of cell-cultured meat processing technologies and regulations, commercialization of cell-cultured meat to market shelves requires the implementation of labeling that informs and protects consumers while ensuring economic ...
Morgan Failla +2 more
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Review: Analysis of the process and drivers for cellular meat production
Animal, 2019 Cell-based meat, also called ‘clean’, lab, synthetic or in vitro meat, has attracted much media interest recently. Consumer demand for cellular meat production derives principally from concerns over environment and animal welfare, while secondary ...
R.D. Warner
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, 2011 In a retrospective study on the microbiology of minced meat from small food businesses supplying directly to the consumer, the relative contribution of meat supplier, meat species and outlet where meat was minced was assessed by "Classification and ...
Aydın, Ali +9 more
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, 2023 Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of ...
Md. Jakir Hossain +5 more
core +1 more source
Food Science of Animal ResourcesMeat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs.
Da Young Lee +9 more
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High protein-containing new food by cell powder meat
npj Science of Food, 2023 Demand for a new protein source to replace meat is increasing to solve various issues such as limited resources and food shortages. Diverse protein sources are being developed, but alternative proteins such as plants or insects need to improve people’s ...
Bumgyu Choi +12 more
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