Results 271 to 280 of about 93,839 (309)

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

Cultured Meat

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, Jahangir Ahmad Rather, Tawheed Amin, Zahida Naseem, Ruqaya Tariq, Aaruba Maqbool Sofi   +5 more
openaire   +2 more sources

Recipes for cultured meat

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

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

Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch

Appetite, 2017
In 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., Tobi, Hilde, Fischer, Arnout R.H.   +2 more
openaire   +4 more sources

Meat products and consumption culture in the East

Meat Science, 2010
Food 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
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
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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

Scaffolds for the manufacture of cultured meat

Critical Reviews in Biotechnology, 2022
Satnam Singh, Lay Poh Tan, Deepak Choudhury   +2 more
exaly  

In Vitro Cultured Meat

The advent of in vitro cultured meat represents a groundbreaking advancement in food technology and sustainable agriculture. This chapter delves into the intricacies of lab-grown meat, exploring its potential to revolutionize the meat industry by offering a viable alternative to traditional livestock farming.
Shimaa N. Edris, Aya Tayel, Ahmed M. Alhussaini Hamad, Islam I. Sabeq   +3 more
openaire   +1 more source