Results 251 to 260 of about 31,261 (301)

Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment. [PDF]

ACS Food Sci Technol
Risner D, Negulescu P, Kim Y, Nguyen C, Siegel JB, Spang ES.   +5 more
europepmc   +1 more source

Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty. [PDF]

Food Sci Anim Resour
Alam AN, Hossain MJ, Lee EY, Kim SH, Hwang YH, Joo ST.   +5 more
europepmc   +1 more source

Can cell-cultured meat from stem cells pave the way for sustainable alternative protein? [PDF]

Curr Res Food Sci
Nunes OBDS, Buranello TW, Farias FA, Rosero J, Recchia K, Bressan FF.   +5 more
europepmc   +1 more source

Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications. [PDF]

Foods
Lanzoni D, Manuguerra S, Arena R, Santulli A, Marchetti L, Messina CM, Giromini C.   +6 more
europepmc   +1 more source

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The Business of Cultured Meat

Trends in Biotechnology, 2020
Cultured meats (CMs) are produced by in vitro culture of animal cells. Since the first CM burger patty was created in 2013, many companies have been founded to commercialize CM products. We discuss the meat focus and geographical spread of CM companies, the funding landscape, and challenges for commercialization.
Deepak Choudhury, Elliot W Swartz
exaly   +3 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   +5 more sources

Consumers’ perception of cultured meat relative to other meat alternatives and meat itself: A segmentation study

Journal of Food Science, 2023
: Cultured meat is still under development but could possibly serve as a meat alternative. As a result, the acceptance and perception of cultured meat have received considerable attention in consumer research.
Betina Piqueras-Fiszman
exaly   +2 more sources

Exploring consumers' attitude towards cultured meat in Italy

Meat Science, 2019
Cultured meat may be a novel food that would overcome the limits of conventional meat production. This paper assesses the willingness to try, buy and pay for cultured meat among a sample of Italian consumers, unveiling the attitudes towards an engineered
Maria Cecilia Mancini, Federico Antonioli   +1 more
exaly   +2 more sources

Scaffolds for the manufacture of cultured meat

Critical Reviews in Biotechnology, 2021
The cultured meat market has been growing at an accelerated space since the first creation of cultured meat burger back in 2013. Substantial efforts have been made to reduce costs by eliminating serum in growth media and improving process efficiency by employing bioreactors.
Jasmine Si Han Seah, Satnam Singh, Lay Poh Tan, Deepak Choudhury   +3 more
openaire   +2 more sources