Results 11 to 20 of about 93,839 (309)
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 ...
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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.
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The Myth of Cultured Meat: A Review
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
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Cultured Meat: Islamic and Other Religious Perspectives
UMRAN - International Journal of Islamic and Civilizational Studies, 2021 Cultured meat is one of the most promising idea in food technology and it is expected to be in the market in the following years. One of the main obstacles is the acceptance of consumers that follow their religious teaching about food consumption, including meat. This article will discuss the religious perspectives on cultured meat, especially from the
Mohammad Naqib Hamdan +5 more
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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.
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, 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 ...
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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
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Screening fungi isolated from historic Discovery Hut on Ross Island, Antarctica for cellulose degradation [PDF]
, 2008 To survive in Antarctica, early explorers of Antarctica's Heroic Age erected wooden buildings and brought in large quantities of supplies. The introduction of wood and other organic materials may have provided new nutrient sources for fungi that were ...
Arenz, Brett E. +7 more
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Principal protocols for the processing of cultured meat
Journal of Animal Science and Technology, 2021 The purpose of this study was to establish a basic principal procedure for the processing of cultured meat. The first stage involved isolating satellite cells from the desired muscle of an animal using enzymatic digestion (i.e., by using proteases, collagenases, and pronases). The second stage involved culturing the isolated muscle satellite cells in a
Seung Yun Lee +6 more
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FoodsThis study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles—medial pterygoid, masseter, and buccinator—to reduce byproduct resource waste and increase the utilization rate of ...
Qihan Liu +5 more
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