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Towards biomanufacturing of cultured meat
Trends in Biotechnology, 2023Cultured 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 +2 more
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Cultured meat - a patentometric analysis
Critical Reviews in Food Science and Nutrition, 2021Cultured 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 +4 more
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Food Research International, 2021
While the research on improving the meat quality of cultured meat is in full swing, few studies have focused on the effect of smooth muscle cells (SMCs) on the meat quality of cultured meat. Therefore, this study aimed at building a cultured meat model containing smooth muscle cells, and further evaluating the effect of smooth muscle cells on the ...
Yan-Yan, Zheng +7 more
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While the research on improving the meat quality of cultured meat is in full swing, few studies have focused on the effect of smooth muscle cells (SMCs) on the meat quality of cultured meat. Therefore, this study aimed at building a cultured meat model containing smooth muscle cells, and further evaluating the effect of smooth muscle cells on the ...
Yan-Yan, Zheng +7 more
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The literature on cultured meat, also called laboratory-grown, “cultivated,” “clean,” or “vat” meat (among other names), has been shaped by the unusual social and technological circumstances of its subject. This is not a conventional food. Indeed, as of this writing, cultured meat, defined as meat made from animal cells that are grown via laboratory ...
Shazia Akhter +5 more
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Shazia Akhter +5 more
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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
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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
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The future of meat: A qualitative analysis of cultured meat media coverage
Meat Science, 2013This 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
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Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch
Appetite, 2017In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries and theory of social practices helps to better ...
Bekker, Gerben A. +2 more
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Meat products and consumption culture in the East
Meat Science, 2010Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part of mankind's existence. This not only includes food consumption habits and styles but also food preparation methods, tool development for raw materials, harvesting and preservation as well as preparation of food dishes which are influenced by ...
Ki-Chang, Nam, Cheorun, Jo, Mooha, Lee
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Mechanism, application, and prospect of bioprotective cultures in meat and meat products
Food ChemistryPhysical, 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 +6 more
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