Results 11 to 20 of about 31,261 (301)
Cultured Meat: Promises and Challenges [PDF]
Environmental and Resource Economics, 2021 Cultured meat involves producing meat from animal cells, not from slaughtered animals. This innovation has the potential to revolutionize the meat industry, with wide implications for the environment, health and animal welfare. The main purpose of this paper is to stimulate some economic research on cultured meat.
Nicolas Treich, Treich Nicolas
exaly +8 more sources
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 +3 more sources
Perspectives on cultured meat [PDF]
Food Materials Research, 2021 Cultured meat is a promising alternative protein technology that aims to produce healthier, safer, and more sustainable meat. It is muscle and fat tissue generated in vitro by the culturing and biomanufacturing of animal cells for human consumption. However, producing cultured meat at large scale and low-cost is still a difficult task.
Ding, Shijie +2 more
openaire +4 more sources
The Myth of Cultured Meat: A Review [PDF]
Frontiers in Nutrition, 2020 To satisfy the increasing demand for food by the growing human population, cultured meat (also called in vitro, artificial or lab-grown meat) is presented by its advocates as a good alternative for consumers who want to be more responsible but do not wish to change their diet. This review aims to update the current knowledge on this subject by focusing
Chriki, Sghaïer +1 more
openaire +6 more sources
Tailoring the taste of cultured meat. [PDF]
ElifeA new protocol can customize the flavor of lab-grown meat by controlling the level of fat deposited between muscle cells.
Jin G, Bao X.
europepmc +4 more sources
Metabolomic insights of cultured meat compared to conventional meat
Scientific ReportsThe growing global demand for sustainable food sources has accelerated the development of cultured meat as an alternative to traditional animal-based meat. Cultured meat is produced through advanced cell cultivation techniques, offering potential solutions to environmental, ethical, and food security challenges. This study aims to predict the safety of
Heejung Park +6 more
openaire +4 more sources
Innovations, Challenges, and Regulatory Pathways in Cultured Meat for a Sustainable Future. [PDF]
FoodsCultured meat is produced through cellular agriculture and tissue engineering and has emerged as a promising alternative to conventional animal-based meat production.
Khan I +6 more
europepmc +2 more sources
Food Materials Research, 2023 This paper focuses on the mechanism of the excellent oil/water (O/W) interface elastic film formation ability of meat protein (myofibrillar protein (MP)) compared with proteins (porcine plasma protein (PPP), egg-white protein isolate (EPI), and sodium ...
Ruying Cai +4 more
doaj +1 more source
Culture, meat, and cultured meat [PDF]
Journal of Animal Science, 2020 Abstract Cultured meat grown in vitro from animal cells has the potential to address many of the ethical, environmental, and public health issues associated with conventional meat production. However, as well as overcoming technical challenges to producing cultured meat, producers and advocates of the technology must consider a range of ...
openaire +2 more sources
Application of Electronic Nose for Rapid Detection of Off-flavour of Raw Pork
Shipin gongye ke-ji, 2023 A method for the rapid identification of off-flavoured raw pork was investigated in this study as the off-flavoured raw pork often found in slaughtering and quarantine and brought the economic loss to the pork industry.
Siyi LI +6 more
doaj +1 more source