Results 21 to 30 of about 968,871 (386)

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 ...
openaire   +2 more sources

Application of Electronic Nose for Rapid Detection of Off-flavour of Raw Pork

Shipin gongye ke-ji, 2023
A method for the rapid identification of off-flavoured raw pork was investigated in this study as the off-flavoured raw pork often found in slaughtering and quarantine and brought the economic loss to the pork industry.
Siyi LI, Yingqun NIAN, Jianzhuang TAN, Baoguo BIAN, Hong DU, Xianglei REN, Chunbao LI   +6 more
doaj   +1 more source

Cultured Meat: Promises and Challenges [PDF]

Environmental and Resource Economics, 2021
Cultured meat involves producing meat from animal cells, not from slaughtered animals. This innovation has the potential to revolutionize the meat industry, with wide implications for the environment, health and animal welfare. The main purpose of this paper is to stimulate some economic research on cultured meat.
openaire   +5 more sources

Effects of processing methods on the properties and digestibility of protein and fat in meat products

Food Materials Research, 2023
Protein and fat in foods of animal origin are important macronutrients for maintaining human growth and function. When measuring the nutritional properties of animal-derived diets, it is important to consider the effect of processing methods on their ...
Yulu Wang, Yiting Wang, Xuanyi Cai, Zixin Huang, Chunbao Li, Mengzhen Ding   +5 more
doaj   +1 more source

Promise and ontological ambiguity in the In Vitro Meat imagescape: From laboratory myotubes to the cultured burger [PDF]

, 2016
In vitro meat, also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high profile moment in 2013 when a cultured burger was cooked and tasted in a press conference.
Barthes R., de Saussure F., Douglas M., Haran J., Kress G., Martin Ruivenkamp, McHugh S., Neil Stephens, Pinch T., Rip A., Schafer M., Stephens N., Sterne J., van der Weele C., van der Weele C.   +14 more
core   +2 more sources

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   +3 more sources

Cultured meat from muscle stem cells [PDF]

, 2022
Livestock is important for the growth of humans even a thousand years back. Nowadays, the population of people has increased over the years. This scenario may give problems to all people around the world such as the lack of raw material, land ...
Abd Rashid, Nur Amira, Khiflie, Nur Noha Syarafana, Mohd Fauzi, Noor Akhmazillah, Razali, Nor Faizah   +3 more
core  

White Paper Cell Cultured Meat

Austin Food Sciences, 2021
FAO forecasts that the global meat production needs to increase by 50% to provide quality protein for the ten billion people living on planet earth by 2050. Meat fits in a healthy diet and is a good source of essential proteins, B-vitamins and several minerals (i.e. selenium and iron).
Kurt, Esra, Klont, Ediz, Ergün, Özer, Klont, Ronald   +3 more
openaire   +2 more sources

Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions

Ultrasonics Sonochemistry, 2023
The efficient synthesis of myofibrillar protein(MRN)-gallic acid (GAD) complex in ultrasound (UID)-assisted processing is a challenging problem in food manufacturing. In this investigation, the effect of viscosity characteristics on the efficiency of UID
Jiahui Chen, Jiale Chai, Xiaomei Sun, Ye Tao, Xing Chen, Guanghong Zhou, Xinglian Xu   +6 more
doaj   +1 more source

Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat. [PDF]

Foods
Hwang YH, Kim S, Kim C, Kumari S, An S, Joo ST.   +5 more
europepmc   +3 more sources