Results 1 to 10 of about 16,458 (232)

Engineered autocrine signaling eliminates muscle cell FGF2 requirements for cultured meat production

Cell Reports Sustainability
Summary: Cultivated meat (also known as cultured meat) is a promising technology that faces substantial cost barriers, which are currently driven by the price of media components.
Andrew J. Stout, Xiaoli Zhang, Sophia M. Letcher, Miriam L. Rittenberg, Michelle Shub, Kristin M. Chai, Maya Kaul, David L. Kaplan   +7 more
doaj   +1 more source

Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs

Agricultural and Food Science
Sensory attributes, fatty acid composition and vitamin E concentration of meat from intact male lambs reared in four different production systems were analysed.
Elin Stenberg, Viktoria Olsson, Anders H Karlsson, Karin Wendin, Katarina Arvidsson Segerkvist   +4 more
doaj   +1 more source

For a biosemiotics of cultivated meat: cell-based food and its positioning between nature and culture [PDF]

S&F_scienzaefilosofia.it
For a Biosemiotics of Cultivated Meat: Cell-Based Food and Its Positioning Between Nature and Culture The production of cultivated meat, which allows companies to produce meat without raising or killing animals, may potentially solve many of today’s ...
BUSCEMI, FRANCESCO
doaj  

Development of sustainable, fiber-rich and food-grade scaffolds for cultivated meat using alginate microcarriers and plant-based oleogel matrices via 3D printing

Future Foods
Traditional meat production causes a profound ecological impact and high resource consumption; the increase in global demand requires sustainable alternatives of production.
M. Jaime-Rodríguez, V. Tejada-Ortigoza, J. Espinosa-Ramírez, I. Rodríguez-Fernández, M.L. Del Prado-Audelo, Y.I. Arrieta Rojas, V. Mercadé-Acevedo, R.A. Chavez-Santoscoy   +7 more
doaj   +1 more source

Plant-based biomaterials as scaffolds for cellular agriculture

Future Foods
Edible scaffolds are the essential components for cultivated meat. This research aimed to evaluate the performance of food-grade polysaccharides (pectin and alginate) and proteins (soy protein isolate (SPI) and pea protein isolate (PPI)) as scaffolds for
Woo-Ju Kim, Yoonbin Kim, Reza Ovissipour, Nitin Nitin   +3 more
doaj   +1 more source

Production of Alternative Fat from Adipose-Derived Stem Cell from Bovine in 3D Culture

Applied Sciences
Cultivated meat, developed through cell culture technology, is emerging as a promising solution that closely mimics both the flavor and nutrient profiles of conventional meat. One key component that contributes to the flavor of meat is fat content.
Ildoo Jeong, Seyoung Hong, Do Young Kim, Yeon Ju Song, Bong Jong Seo, Heeyoun Hwang, Hyun Sook Hong, Ki Hyun Yoo   +7 more
doaj   +1 more source

Dynamics of consumer responses to cultivated meat in future food systems: Mediation, moderation, and heterogeneity, A quantitative structural equation modeling study in Brazil

Future Foods
The growing demand for animal-based protein has intensified environmental, sanitary, and ethical pressures on food systems, fostering the search for sustainable alternatives to conventional meat production.
Ari Melo Mariano, Luana Vargas de Souza Bento, Regiane Máximo Siqueira, Maíra Rocha-Santos   +3 more
doaj   +1 more source

On-site sensory experience boosts acceptance of cultivated chicken

Future Foods
This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation.
Mark Chong, Angela Leung, Tricia Marjorie Fernandez   +2 more
doaj   +1 more source

Environmental impacts of producing culture medium consisting of serum-free, food and complex ingredients for cultivated meat

Future Foods
Cultivated meat is produced by culturing cells and tissues, and has gained considerable attention as a new meat production with lower environmental impacts.
Natsufumi Takenaka, Kimiko Hong-Mitsui, Kazuhiro Kunimasa, Kotaro Kawajiri, Chihiro Kayo, Naoki Yoshikawa   +5 more
doaj   +1 more source

Public perceptions of lab-grown muscle cells as food in Italy, Germany, Serbia, and Hungary

Discover Food
This study investigated consumer perspectives on lab-grown muscle cells in Italy, Germany, Serbia and Hungary. A quantitative consumer study was conducted, yielding a total of 1615 responses.
Katalin Szendrő, Antonella Dalle Zotte, Igor Tomašević, Arnold Csonka, Katalin Tóth   +4 more
doaj   +1 more source