Results 51 to 60 of about 141,123 (183)
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
doaj +1 more source
Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium [PDF]
, 2007 Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats.
Santarelli, Raphaëlle, L. +6 more
core +1 more source
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
doaj +1 more source
FoodsThis scoping review aims to understand the cell-based meat production process, including the regulations, potential hazards, and critical points of this production.
Renata Puppin Zandonadi +3 more
doaj +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
doaj +1 more source
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
doaj +1 more source
Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat [PDF]
, 2023 This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage.
Đekić, Ilija +15 more
core +1 more source
Food Research International, 2023 Cell-based meats have been discussed in terms of improving sensory factors for consumer acceptance and remedying the environmental problems of conventional livestock production. The improvement accompanies the modification of the production process and the consumption habit regarding cell-based meats. This review analyzed the current status of policies
Yoshitaka Miyake +2 more
openaire +2 more sources
Quorum sensing : understanding the role of bacteria in meat spoilage [PDF]
, 2010 Quorum sensing is a fundamental process to all of microbiology since it is ubiquitous in the bacterial world, where bacterial cells communicate with each other using low molecular weight signal molecules called autoinducers.
Blana, Vasiliki A
core
Effect of Grape Seed Extract on Gelatin-Based Edible 3D-Hydrogels for Cultured Meat Application
Gels, 2023 Cell-cultured meat, which is artificial meat made by in vitro cultivation of animal-derived cells, has attracted a lot of interest as a potential source of protein in the future.
Kummara Madhusudana Rao +4 more
doaj +1 more source