Knowledge Maps and Emerging Trends in Cell-Cultured Meat since the 21st Century Research: Based on Different National Perspectives of Spatial-Temporal Analysis [PDF]
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 +5 more sources
Plant-derived leaf vein scaffolds for the sustainable production of dog cell-cultured meat [PDF]
Food Chemistry: XAnimal cell culture technology in the production of slaughter-free meat offers ethical advantages with regards to animal welfare, rendering it a more socially acceptable approach for dog meat production.
Huina Luo +7 more
doaj +5 more sources
Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States [PDF]
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 +4 more sources
Serum markers for beef meat quality: Potential media supplement for cell-cultured meat production [PDF]
Current Research in Food ScienceAs the global population continues to grow and food demands increase, the food industry faces mounting pressure to develop innovative solutions. Cell-cultured meat involves cultivating cells from live animals through self-renewal methods or scaffolding ...
Sana Iram +5 more
doaj +4 more sources
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles [PDF]
Food Science of Animal Resources, 2022 This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional ...
Seon-Tea Joo +7 more
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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 +4 more sources
Versatile platforms of mussel-inspired agarose scaffold for cell cultured meat [PDF]
Journal of Advanced ResearchBiomaterial scaffolds are critical for cell cultured meat production. polysaccharide scaffolds lack essential animal cell adhesion receptors, leading to significant challenges in cell proliferation and myogenic differentiation. Thus, enhancing cell adhesion and growth on polysaccharide scaffolds is strongly required to supply the gaps in cell-cultured ...
Lenan Zhuang, Wei Chen
exaly +4 more sources
How much will large-scale production of cell-cultured meat cost?
Journal of Agriculture and Food Research, 2022 Cell-cultured meat has received favorable press and is being touted as a replacement for the entire livestock industry. The objective of the study was to determine what it will cost to produce cell-cultured meat in a large-scale ($60 million) production ...
Greg L. Garrison +2 more
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A taste of cell-cultured meat: a scoping review. [PDF]
Front NutrCell-cultured meat (CM) is a novel meat product grown in vitro from animal cells, widely framed as equivalent to conventional meat but presented as produced in a more sustainable way. Despite its limited availability for human consumption, consumer acceptance of CM (e.g., willingness to purchase and consume) has been extensively investigated. A key but
To KV, Comer CC, O'Keefe SF, Lahne J.
europepmc +4 more sources
Perceptions of cell-cultured “meat” embedded in the cultural context: public surveys in Japan and the United Kingdom [PDF]
Frontiers in NutritionThe labeling of cell-cultured products for food application as “meat” remains contentious, with public perceptions varying across cultural contexts. This study examined how individuals in Japan and the United Kingdom (UK) perceive cell-cultured products,
Aiko Hibino
doaj +2 more sources