Results 221 to 230 of about 29,329 (262)

Towards biomanufacturing of cultured meat

Trends in Biotechnology, 2023
Cultured meat has emerged as a promising alternative to conventional meat due to its potential to be healthier, more humane, and sustainable. The development of serum-free media by Messmer et al. and the adaptation of soy protein as edible scaffolds by Ben-Arye et al. highlight innovations in this nascent field.
Wee Swan, Yap, Deepak, Choudhury, Ratima, Suntornnond   +2 more
openaire   +2 more sources

Cultured meat - a patentometric analysis

Critical Reviews in Food Science and Nutrition, 2021
Cultured meat (CM) has emerged as a breakthrough technology, which has the potential to minimise future negative impacts associated with the rapidly growing world population; such as serious environmental, sustainability, global public health, and animal welfare concerns.
Ee Theng Ng, Satnam Singh, Wee Swan Yap, Shi Hua Tay, Deepak Choudhury   +4 more
openaire   +2 more sources

Cultured Meat in Islamic Perspective

Journal of Religion and Health, 2017
Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions.
Hamdan, Mohammad Naqib, Post, Mark J., Ramli, Mohd Anuar, Mustafa, Amin Rukaini   +3 more
openaire   +4 more sources

Changing Meat Cultures

2021
This collection explains changing meat cultures through studies of both everyday food practices and the political economy of industrialized animal husbandry. We do this through case studies from 'affluent' and 'developing' countries. These contributions will shed light on global food connections and show how global, industrialized food and fodder ...
Syse Karen Lykke, Hansen Arve
openaire   +1 more source

Recipes for cultured meat

Nature Food, 2022
Laura J. Domigan, Vaughan Feisst, Olivia J. Ogilvie   +2 more
openaire   +2 more sources

Cultured meat. The meat of the future?

2017
Pòster
Royo Salvador, Patricia, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source

The future of meat: A qualitative analysis of cultured meat media coverage

Meat Science, 2013
This study sought to explore the informational themes and information sources cited by the media to cover stories of cultured meat in both the United States and the European Union. The results indicated that cultured meat news articles in both the United States and the European Union commonly discuss cultured meat in terms of benefits, history, process,
J N, Goodwin, C W, Shoulders
openaire   +2 more sources

Mechanism, application, and prospect of bioprotective cultures in meat and meat products

Food Chemistry
Physical, chemical, and biological methods are often used to prevent meat spoilage and food-borne diseases. Bioprotective cultures and antimicrobial products are the basis of biological protection, especially lactic acid bacteria, which have been widely used in meat and meat products.
Yuhang, Fan, Kaida, Zhang, Qian, Liu, Qian, Chen, Xiufang, Xia, Fangda, Sun, Baohua, Kong   +6 more
openaire   +2 more sources

Meat Starter Culture

Meat starter cultures are maturation and surface starters used to accelerate the fermentation process, maximize the quality, and guarantee uniformity and safety of the product. This review discusses the beneficial role of meat starter cultures in the acceleration and promotion of the fermentation process by rapid matrix acidification, standardization ...
Borpuzari, Rajendra Nath, Borpuzari, Trishna, Saikia, Rashmi Rekha   +2 more
openaire   +2 more sources

Consumer behavior towards cultured meat: A review since 2014

Appetite, 2022
Shahida Anusha Siddiqui, Sipper Khan, Andrey Nagdalian   +2 more
exaly