Results 81 to 90 of about 141,123 (183)

Scaffolds Bioink for Three-Dimensional (3D) Bioprinting

Food Science of Animal Resources
Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges and the need for alternative and sustainable meat production methods.
Jin-Hee An, Hack-Youn Kim
doaj   +1 more source

Physicochemical, Nutritional, and Structural Characterization of a Novel Meat-Based Hummus

The objective was to characterize physicochemical, nutritional, and structural properties of a novel meat-based hummus. This product was created by substituting 50% of chickpea paste with mutton.
Darren Scott, Ravi Jadeja, Gretchen G. Mafi, Xin M. Teng, Rishav Kumar, Morgan Pfeiffer, Meena Goswami, Vikas Pathak, Ranjith Ramanathan   +8 more
core   +1 more source

The key technologies and main challenges for the engineering production of animal cell meat cultured in bioreactors

Food Production, Processing and Nutrition
Cultured meat is a new protein production route that distinguishes it from vegetable proteins and microbial fermented proteins. Notably, its striking similarity to conventional farm-produced meat has positioned it as a global research and development ...
Yangmin Wang, Xikui Tong, Jinping Niu, Xinyang Chen, Wenyun Zheng, Xingyuan Ma   +5 more
doaj   +1 more source

Plant-based alginate-guar gum-konjac glucomannan scaffold with enhanced thermal stability and biocompatibility for cultured meat production

Future Foods
Conventional livestock farming places a heavy burden on natural resources and contributes significantly to greenhouse gas emissions. As a sustainable alternative, cultured meat has gained significant attention; however, developing an effective scaffold ...
Kuo-Hui Chiu, Szehon Anson Li, Stefan Schillberg, Che Julius Ngwa   +3 more
doaj   +1 more source

Cell-Based Meat and Food Policy

Abstract The global food system faces significant challenges, including food security, environmental sustainability and fair economic opportunities. Tackling these issues demands innovation, particularly in protein production. Among the emerging alternatives, cell-based meat is a disruptive technology that may lessen climate impact ...
openaire   +1 more source

Modernising meat inspection using risk-based approaches [PDF]

A workshop at the SafePork Conference in 2023 delved deeply into the concepts and practicalities of risk-based meat inspection. Such approaches could significantly improve food safety while making the process more efficient and cost ...
Alban, L., Oorburg, D., Albuquerque, E.R., Randolph (Grace), Delia, Klottrup, A., Poulsen, M.K., Blagojevic, B., Meemken, D., Vieira-Pinto, M., Capobianco-Dondona, A., Kautto, A.H.   +10 more
core  

Fin Cells as a Promising Seed Cell Source for Sustainable Fish Meat Cultivation

Cell-cultured meat production relies on stable, proliferative seed cells, commonly sourced from muscle satellite cells (MuSCs) and adipose-derived mesenchymal stem cells (AD-MSCs). However, establishing such cell lines in fish species remains technically
Jianbo Zheng, Fei Li, Shili Liu, Xiao Huang, Zongyun Du, Jun Chen, Jingyu Liu, Zhimin Gu, Yongyi Jia, Yuyan Jiang, Jihui Lao   +10 more
core   +1 more source

Using Retail Scanner Data to Assess the Demand for Value-based Ground Meat Products in Canada

We apply a set of weekly Nielsen retail scanner data for the period 2006-2007 to estimate consumer demand of value-based ground meat products in the Canadian retail market.
Moeser, Anke, Anders, Sven
core  

Evaluation of a video image analysis system for the prediction of carcass and meat quality in genetic improvement programmes [PDF]

, 2009
Video Image Analysis (VIA) is a digital camera based technology that extracts relevant information from images using purpose tailored image processing software.
Rius-Vilarrasa, Elisenda
core  

Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions

Future Foods
The impact of the meat sector on the environment is critical and meat alternatives have been suggested as solutions to mitigate it. This study aimed to understand the attitudes, motives, and attributes shaping consumer willingness to try (WTT), eat ...
Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-Francois Hocquette   +5 more
doaj   +1 more source