Results 301 to 310 of about 1,080,406 (351)

Emerging Microfluidic Building Blocks for Cultured Meat Construction.

ACS Applied Materials and Interfaces
Cultured meat aims to produce meat mass by culturing cells and tissues based on the muscle regeneration mechanism, and is considered an alternative to raising and slaughtering livestock.
Yue Zhang, Xi Ding, Zijiang Yang, Jie Wang, Chunbao Li, Guanghong Zhou   +5 more
semanticscholar   +1 more source

Environmental Impacts of Cultured Meat Production

Environmental Science & Technology, 2011
Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production.
Hanna L, Tuomisto, M Joost Teixeira, de Mattos   +1 more
openaire   +2 more sources

A 3D-printable gelatin/alginate/ε-poly-l-lysine hydrogel scaffold to enable porcine muscle stem cells expansion and differentiation for cultured meat development.

International Journal of Biological Macromolecules
The mass proliferation of seed cells and imitation of meat structures remain challenging for cell-cultured meat production. With excellent biocompatibility, high water content and porosity, hydrogels are frequently-studied materials for anchorage ...
Xiang Wang, Meiling Wang, Yiqiang Xu, Jian Yin, Jing Hu   +4 more
semanticscholar   +1 more source

3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat.

International Journal of Biological Macromolecules
The purpose of this study was to develop a novel edible scaffold by utilizing yeast proteins, which could partially replace collagen and produce hypoallergenic, odorless, and highly nutritious cell-cultured meat that meets the demands of a more ...
Yafang Wang, Z. Zhong, Noshaba Munawar, Linsen Zan, Jie Zhu   +4 more
semanticscholar   +1 more source

Microbiological and chemical hazards in cultured meat and methods for their detection.

Comprehensive Reviews in Food Science and Food Safety
Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production.
Tahirou Sogore, Meimei Guo, Na Sun, Donglei Jiang, Mofei Shen, Tian Ding   +5 more
semanticscholar   +1 more source

A review: analysis of technical challenges in cultured meat production and its commercialization

Critical reviews in food science and nutrition
The cultured meat technology has developed rapidly in recent years, but there are still many technical challenges that hinder the large-scale production and commercialization of cultured meat.
Yan-Yan Zheng, Ze-Nan Hu, Guanghong Zhou
semanticscholar   +1 more source

Consumer's Cultured Meat Perception and Acceptance Determinants: A Systematic Review and Future Research Agenda

International Journal of Consumer Studies
The reliance on animal husbandry for protein has caused environmental, social and ethical challenges worldwide, yet the demand for animal‐based food continues to rise.
F. A. Hanan, S. Karim, Y. Aziz, F. Ishak, N. Sumarjan   +4 more
semanticscholar   +1 more source

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

A rich-nutritious cultured meat via bovine myocytes and adipocytes co-culture: Novel Prospect for cultured meat production techniques.

Food Chemistry
Cultured meat, an emerging meat production technology, has reduced environmental burden as well as provide healthier and more sustainable method of meat culture. Fat in cultured meat is essential for enhancing texture, taste, and tenderness.
Yafang Wang, Zhuang Di, Noshaba Munawar, Linsen Zan, Jie Zhu   +4 more
semanticscholar   +1 more source

Cultured meat in the European Union: Legislative context and food safety issues

Current Research in Food Science
The current food system, which is responsible for about one third of all global gas emissions, is considered one of the main causes of resource depletion.
D. Lanzoni, R. Rebucci, G. Formici, F. Cheli, G. Ragone, A. Baldi, L. Violini, T. Sundaram, C. Giromini, D. Q. Sun   +9 more
semanticscholar   +1 more source