Results 191 to 200 of about 16,458 (232)

Edible mycelium as proliferation and differentiation support for anchorage-dependent animal cells in cultivated meat production. [PDF]

NPJ Sci Food
Ogawa M, Kermani AS, Huynh MJ, Baar K, Leach JK, Block DE.   +5 more
europepmc   +1 more source

Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing. [PDF]

NPJ Sci Food
Murugan P, Yap WS, Ezhilarasu H, Suntornnond R, Le QB, Singh S, Seah JSH, Tan PL, Zhou W, Tan LP, Choudhury D.   +10 more
europepmc   +1 more source

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Edible films for cultivated meat production

Biomaterials, 2022
Biomaterial scaffolds are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation and orientation. Currently, there is limited information on the fabrication of edible/biodegradable scaffolds for cultivated meat applications.
Ning Xiang, John S K Yuen, Andrew J Stout   +2 more
exaly   +3 more sources

Do Consumers Perceive Cultivated Meat as a Sustainable Substitute to Conventional Meat? Assessing the Facilitators and Inhibitors of Cultivated Meat Acceptance

Sustainability, 2023
Conventional meat production has become a force of environmental damage, but global meat consumption is predicted to continue increasing. Therefore, the technology of cultivated meat is undergoing rapid development. The current study explores what factors explain U.S.
Hongping Zhang, Youn-Kyung Kim
exaly   +2 more sources

Higher well-being individuals are more receptive to cultivated meat: An investigation of their reasoning for consuming cultivated meat

Appetite, 2023
It is evident that over-consumption of meat can contribute to the emission of hazardous greenhouse gases. One viable way to address such climate impact is to make people become more aware of more sustainable diet options, such as cultivated meat. However, it is challenging to instigate change in people's meat-eating habit, and empirical works have been
Angela K -Y Leung, Mark Chong
exaly   +4 more sources

Cultivated meat

This POSTnote summarises the challenges and opportunities relating to the production, regulation and consumption of cultivated meat, also known as 'lab grown' meat.
Shirin Bamezai, Jenny Chapman
  +4 more sources

Enhancing the palatability of cultivated meat

Trends in Biotechnology
Cultivated meat (CM) has transitioned from a futuristic concept to a present reality, with select products approved for consumption and sale in Singapore, Israel, and the USA. This evolution has emphasized scalable, cost-effective, and sustainable production, as well as navigation of regulatory pathways.
Ella G. Lambert, Christopher J. O’Keeffe, Alexander O. Ward, Tim A. Anderson, Queenie Yip, Peter L.H. Newman   +5 more
openaire   +2 more sources

Development of cultivable alginate fibers for an ideal cell-cultivated meat scaffold and production of hybrid cultured meat

Carbohydrate Polymers, 2023
Slaughtering animals for meat pose several challenges, including environmental pollution and ethical concerns. Scaffold-based cell-cultivated meat has been proposed as a solution to these problems, however, the utilization of animal-derived materials for scaffolding or the high cost of production remains a significant challenge.
Jeong Wook, Seo, Woo Kyung, Jung, Yong Ho, Park, Hojae, Bae   +3 more
openaire   +2 more sources

Probiotic cultivated meat: bacterial-based scaffolds and products to improve cultivated meat

Trends in Biotechnology
Cultivated meat is emerging to replace traditional livestock industries, which have ecological costs, including land and water overuse and considerable carbon emissions. During cultivated meat production, mammalian cells can increase their numbers dramatically through self-renewal/proliferation and transform into mature cells, such as muscle or fat ...
Ilana Kolodkin-Gal, Orit Dash, Roni Rak
openaire   +2 more sources

Bioprocess Engineering for Cultivated Meat

Cultivated meat (CM) has emerged as a promising solution to the environmental, ethical, and food security concerns associated with conventional meat production. However, realising its full potential depends on developing robust, scalable, and cost-effective bioprocessing strategies.
Julia, Bernfeld, Simon, Zschieschang, Marline, Kirsch, Jordi, Morales-Dalmau, Jasper, Liedtke, Antonina, Lavrentieva   +5 more
openaire   +2 more sources