Results 41 to 50 of about 15,470 (141)

Cultivated meat meets upcycling: Unlocking the potential of agricultural side-streams

Future Foods
Background: Scaling-up cultivated meat production could enable sustainable production of a nutritious protein source, much needed for a growing population.
Charlotte Charteris, Johannes le Coutre
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

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

Toward an innovation radar for cultivated meat: exploring process technologies for cultivated meat and claims about their social impacts

Frontiers in Sustainable Food Systems
IntroductionCultivated meat has received growing attention since claims were made that cultivated meat can be produced more ethically and sustainably than the current meat production.
Lisa Woelken, Dagmara M. Weckowska, Carsten Dreher, Cornelia Rauh   +3 more
doaj   +1 more source

Industrialization progress and challenges of cultivated meat

Journal of Future Foods
: With its more sustainable production mode and higher healthy food supplying, cultivated meat is gradually regarded as the promising alternative meat food in future by human beings.
Jiaqi Cai, Shouwei Wang, Yingying Li, Shengyan Dong, Jun Liang, Yisen Liu, Shilei Li   +6 more
doaj   +1 more source

Future Feast: Mapping the Cultivated Meat Sector

The importance of the cultivated meat industry has been continuously growing, with the potential to substitute animal-based production systems and contribute to mitigating the effects caused by climate change. Despite the current uncertainty regarding scalability, reaching price parity with conventional meat and increasing consumer acceptance, we are ...
Vilasboas Calixto Casnici, C., Schulzmann, D.   +1 more
openaire   +3 more sources

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