Results 21 to 30 of about 31,261 (301)
Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives
, 2023 As with every new technology, safety demonstration is a critical component of bringing products to market and gaining public acceptance for cultured meat and seafood.
Jo Anne Shatkin +5 more
core +1 more source
Toward consumer acceptance of cultured meat [PDF]
, 2023 Cultured meat is an alternative protein that offers health and environmental advantages over conventional meat, yet many consumers are resistant to eating cultured meat.
A. Janet Tomiyama +3 more
core +1 more source
, 2022 Cultured meat is an innovative meat-production technology that does not rely on animal husbandry. As a new food component, cultured fat is of great significance to cultured meat.
Peipei Liu +7 more
core +1 more source
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 +5 more
doaj +1 more source
Dual-Crosslinked Alginate-Based Hydrogels with Tunable Mechanical Properties for Cultured Meat
, 2022 Cultured meat refers to the production of animal tissue by utilizing the same techniques as tissue engineering through cell culture. Various biomaterials have been designed to serve as in vitro supports for cell viability, growth, and migration.
Tahir, Irfan +3 more
core +1 more source
Cultured Meat: Islamic and Other Religious Perspectives
UMRAN - International Journal of Islamic and Civilizational Studies, 2021 Cultured meat is one of the most promising idea in food technology and it is expected to be in the market in the following years. One of the main obstacles is the acceptance of consumers that follow their religious teaching about food consumption, including meat. This article will discuss the religious perspectives on cultured meat, especially from the
Mohammad Naqib Hamdan +5 more
openaire +3 more sources
European Markets for Cultured Meat: A Comparison of Germany and France
, 2020 The negative impacts of meat consumption for animals, the environment, and human health are more pressing than ever. Although some evidence points to an ongoing reduction in meat consumption in Europe, consumers are overall unwilling to cut their meat ...
Lea van Nek +2 more
core +1 more source
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 +6 more
doaj +1 more source
Principal protocols for the processing of cultured meat
Journal of Animal Science and Technology, 2021 The purpose of this study was to establish a basic principal procedure for the processing of cultured meat. The first stage involved isolating satellite cells from the desired muscle of an animal using enzymatic digestion (i.e., by using proteases, collagenases, and pronases). The second stage involved culturing the isolated muscle satellite cells in a
Seung Yun Lee +6 more
openaire +4 more sources
Exploring cultural concepts of meat and future predictions on the timeline of cultured meat
Future Foods, 2021 In an explorative, cross-cultural survey, we assessed the underlying cultural concepts of meat, evaluated consumer readiness in four groups of study participants from China (20), India (20), Colombia (20), and Switzerland (20). In addition, study participants and lay people around the world used an app to make their own predictions on important future ...
Jiqing Hansen +6 more
openaire +2 more sources