Results 1 to 10 of about 1,080,406 (351)

Promise and ontological ambiguity in the In Vitro Meat imagescape: From laboratory myotubes to the cultured burger [PDF]

, 2016
In vitro meat, also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high profile moment in 2013 when a cultured burger was cooked and tasted in a press conference.
Barthes R., de Saussure F., Douglas M., Haran J., Kress G., Martin Ruivenkamp, McHugh S., Neil Stephens, Pinch T., Rip A., Schafer M., Stephens N., Sterne J., van der Weele C., van der Weele C.   +14 more
core   +2 more sources

White Paper Cell Cultured Meat

Austin Food Sciences, 2021
FAO forecasts that the global meat production needs to increase by 50% to provide quality protein for the ten billion people living on planet earth by 2050. Meat fits in a healthy diet and is a good source of essential proteins, B-vitamins and several minerals (i.e. selenium and iron).
Kurt, Esra, Klont, Ediz, Ergün, Özer, Klont, Ronald   +3 more
openaire   +2 more sources

Apc mutation induces resistance of colonic cells to lipoperoxide-triggered apoptosis induced by faecal water from haem-fed rats [PDF]

, 2006
Recent epidemiological studies suggest that high meat intake is associated with promotion of colon cancer linked to haem-iron intake. We previously reported that dietary haem, in the form of either haemoglobin or meat, promotes precancerous lesions in ...
Guéraud, Françoise, Jourdan, Marie-Lise, Petit, Claude, Pierre, Fabrice, Rerole, Anne-Laure, Taché, Sylviane   +5 more
core   +1 more source

TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT

AgroLife Scientific Journal, 2023
This paper is based on a review of the state of the art related to conventional meat replacing process for future food. This review is based on assessment of 73 articles published between 2001-2023 in order to find the main reason that led to the need to replace meat of animal origin with various meat analogues from different sources. Another objective
Nichita A., Tylewicz U., Popa M. E.
openaire   +2 more sources

A Population-Based Surveillance Study of Shared Genotypes of Escherichia coli Isolates from Retail Meat and Suspected Cases of Urinary Tract Infections. [PDF]

, 2018
There is increasing evidence that retail food may serve as a source of Escherichia coli that causes community-acquired urinary tract infections, but the impact of this source in a community is not known. We conducted a prospective, population-based study
Friedman, Cindy R, Hung-Fan, Melody, McDermott, Patrick, Riley, Lee W, Rubin, Julia, Suh, Joy, Thys, Erika, Yamaji, Reina   +7 more
core   +1 more source

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable? [PDF]

, 2017
European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach.
Adams, Alasalvar, Allan, Amerio, Anastasiou, Ashie, Axel, Bagni, Benedito-Palos, Benedito-Palos, Benedito-Palos, Brundtland, Buttle, Carrera, Castro, Castro, Coppes, Damez, EFSA, EFSA, European Commission, European Commission, European Commission, Fagioli, FAO, FAO, Ferreira Pinto, Flos, Focardi, Fountoulaki, Francesco, Ganga, Ghatass, Ginés, Giuffrida, Gonçalves, Grigorakis, Grigorakis, Grigorakis, Haard, Hall, Haro, Hatlen, Hernández, Hernández, Hu, Huidobro, Huidobro, Hyldig, Iglesias, Izquierdo, Izquierdo, Jackson, Lawal, Lindemann, Martínez-Llorens, Martínez-Llorens, Matos, Matos, Matos, Matos, Matos, Meloni, Mennella, Menoyo, Mente, Mente, Mochizuki, Montero, Morales, Moretti, Nasopoulou, Naylor, Nengas, Nilsen, Nogueira, Nácher-Mestre, Nácher-Mestre, Orban, Ortuño, Picard, Piccino, Poli, Poli, Prein, Pérez, Ramalho Ribeiro, Reilly, Richard, Roncarati, Semenov, Sigholt, Silva, Silva, Sánchez-Lozano, Tejada, Terova, Trocino, Trushenski, Turchini, Urbieta, Valente, Verbeke, Vizcaíno, Volpato, Wassef, Xuan, Zhang, Álvarez, Álvarez, Álvarez-Chávez, Ólafsdóttir, Ólafsdóttir   +112 more
core   +1 more source

Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System

Foods, 2023
The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste.
Jiahang Yu, Mingyuan Huang, Huixin Tian, Xinglian Xu   +3 more
doaj   +1 more source

Cultured Meat

, 2023
Cultured meat, also known as cultivated or in-vitro meat, is the meat produced in the laboratory by cultivating animal cells under controlled conditions. Key inputs in the process are stem cells, culture media, bioreactors, and scaffolds. Cultured meat production eliminates the need to raise and slaughter food animals and erases the issues of ...
openaire   +1 more source

Toward consumer acceptance of cultured meat [PDF]

Trends in Cognitive Sciences, 2023
Cultured meat is an alternative protein that offers health and environmental advantages over conventional meat, yet many consumers are resistant to eating cultured meat. In this article, we review reasons for consumer resistance and suggest that proper communication about the production and benefits of cultured meat can improve consumer acceptance.
Daniel L. Rosenfeld, A. Janet Tomiyama
openaire   +2 more sources

Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions

Ultrasonics Sonochemistry, 2023
The efficient synthesis of myofibrillar protein(MRN)-gallic acid (GAD) complex in ultrasound (UID)-assisted processing is a challenging problem in food manufacturing. In this investigation, the effect of viscosity characteristics on the efficiency of UID
Jiahui Chen, Jiale Chai, Xiaomei Sun, Ye Tao, Xing Chen, Guanghong Zhou, Xinglian Xu   +6 more
doaj   +1 more source