Results 81 to 90 of about 30,153,676 (190)

Cell-based meat : hype or industry disruptor?

, 2023
Churchill (1931) disse: "escaparemos ao absurdo de cultivar um frango inteiro para comer o peito ou a asa, cultivando estas partes separadamente num meio adequado" (para. 12). A procura global de proteínas está a colidir com imperativos de sustentabilidade, tornando a carne produzida in vitro uma realidade emergente.
openaire   +1 more source

From Petri Dish to Main Dish: The Legal Pathway for Cell-Based Meat [PDF]

, 2020
Meat grown outside an animal is no longer simply science fiction, and the market is poised for introduction of a variety of so-called cell-based meat products. Commercializing these products will require a clear regulatory path forward.
Beaver, Nathan A., Sylvester, Brian P., Tietz, Jonathan I., Schoonover, Kara   +3 more
core  

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

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

Special Topic: Cell-based meat: the need to assess holistically [PDF]

, 2020
Proof-of-principle for large-scale engineering of edible muscle tissue, in vitro, was established with the product’s introduction in 2013. Subsequent research and commentary on the potential for cell-based meat to be a viable food option and potential ...
Hamernik, Deb, Faustman, Cameron, Zinn, Steven A., Looper, Michael   +3 more
core  

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

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

, 2019
Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process).
Almeida, Amélia K. [UNESP], Almeida, Amélia K., Geesink, Geert, Alvarenga, Tharcilla I.R.C., Ramos, Eduardo M., Hopkins, David L.   +5 more
core   +1 more source

Meat and Meat Alternatives Regulation

, 2020
In 2015, two-thirds of Americans reported reducing meat consumption. Concerns about health and costs of meat ranked among the most common reasons for meat reduction, with environmental and animal cruelty concerns less common.
Galik, Emily, Gottlieb, Allie, Emamian, Milad, Sevener, Lila, McDonough, Lynn   +4 more
core   +1 more source

High resolution melting analysis as a novel DNA assay for meat speciation [PDF]

, 2011
Identification testing for meat species is of interest to regulatory bodies and cultural groups with special dietary requirements, e.g. Halal and Kosher foods.
Podivinsky, E., Mackay, J.
core   +1 more source