Results 21 to 30 of about 648,656 (199)
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
Shipin gongye ke-jiThis study investigated the effects of non-covalent modification of polysaccharides with different charge density on the emulsifying properties of myofibrillar proteins (MP).
Jingjie WANG +4 more
doaj +1 more source
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
A virtue-ethical approach to cultured meat [PDF]
, 2022 The proposed benefits of cultured meat fail to track our moral intuitions because they are focused on the practical aspect of cultured meat production and consumption.
Alvaro, Carlo
core +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
FoodsThis study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles—medial pterygoid, masseter, and buccinator—to reduce byproduct resource waste and increase the utilization rate of ...
Qihan Liu +5 more
doaj +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
Heterogeneity of Spoilage Potential of Meat-borne Bacillus
Shipin gongye ke-jiIn order to assessing the heterogeneity of Bacillus sp. isolates spoilage potential, six Bacillus sp. isolates isolated from spoiled low-temperature sausages were used to investigate the heterogeneity of their spoilage properties at 20 ℃ (room ...
Hui ZHANG +4 more
doaj +1 more source
A Colonial Legacy of Cultured Meat
, 2022 Producing meat in laboratories, global biotech companies promise to revolutionize agriculture, improve animal welfare, and decelerate climate change. Outside of California's Silicon Valley, Israel is the biggest hub for cultured meat.
Gilad, Efrat
core
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