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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

Bio-Orchestration of Cellular Organization and Human-Preferred Sensory Texture in Cultured Meat.

ACS Nano
For cultured meat to effectively replace traditional meat, it is essential to develop scaffolds that replicate key attributes of real meat, such as taste, nutrition, flavor, and texture.
Sungwon Jung, B. Choi, Milae Lee, Sohyeon Park, W. Choi, Hyungseok Yong, Sung-eun Heo, Yeseul Park, Jeong Min Lee, Seung Tae Lee, Heeyoun Hwang, Jaehyun Kwon, Won-Gun Koh, Jinkee Hong   +13 more
semanticscholar   +1 more source

Driving Sustainable Consumption: Factors Influencing Consumer Acceptance of Cultured Meat

Corporate Social Responsibility and Environmental Management
Cultured meat is increasingly seen as a potential solution to the environmental and ethical challenges of the livestock industry; however, its market success depends largely on consumer acceptance.
Veronica Ungaro, Maria Giovina Pasca, Federica Bisceglia, Laura Di Pietro, R. G. Mugion, Gabriella Arcese   +5 more
semanticscholar   +1 more source

An overview of recent progress in cultured meat: focusing on technology, quality properties, safety, industrialization and public acceptance.

Journal of NutriLife
Cultured meat technology represents an innovative food production approach that enables the large-scale cultivation of animal cells to obtain muscle, fat, and other tissues, which are then processed into meat products.
Yunting Xie, Linlin Cai, Shijie Ding, Chong Wang, Jie Wang, Isaiah Henry Ibeogu, Chunbao Li, Guanghong Zhou   +7 more
semanticscholar   +1 more source

Allergenicity in cultured meat: assessment and strategic management

Critical reviews in food science and nutrition
As global population and demand for meat products rise, traditional livestock production faces major challenges in economic efficiency and environmental sustainability.
Jun-Hyeok Ham, Yeon-Jung Lee, Inae Lee, Hae-Yeong Kim   +3 more
semanticscholar   +1 more source

3D Printing of cultured meat products

Critical Reviews in Food Science and Nutrition, 2020
Three-dimensional (3D) printing is a fast-developing digital technology with colossal market scope in food and nutrition technology, providing a platform for establishing unique food products with enhanced sensory and nutritional value for a particular end-user. Cultured meat is the concept of producing meat sustainably in laboratory conditions without
Harish K. Handral, Shi Hua Tay, Weng Wan Chan, Deepak Choudhury   +3 more
openaire   +2 more sources

Recipes for cultured meat

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

Microfluidic cell carriers for cultured meat.

Food Chemistry
Cultured meat aims to produce meat mass from cell culture instead of conventional livestock slaughtering. Due to anchorage-dependent and 3D culturing manner of cells, cell carriers are critical in cultured meat.
Yue Zhang, Guanglin Wu, Xiaoying Hu, Jie Wang, Guanghong Zhou   +4 more
semanticscholar   +1 more source

New developments in meat starter cultures

Meat Science, 1998
Meat starter cultures containing one or more strains of lactic acid bacteria,Actinobacteria, staphylococci,Halomonas elongata, Aeromonas spec., and moulds or yeasts are widely in practical use. The progress in microbial systematic has led to changes in the taxonomy of familiar bacterial species which are described. Studies of flavour genesis led to the
W P, Hammes, C, Hertel
openaire   +2 more sources