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Cultured meat - a patentometric analysis

Critical Reviews in Food Science and Nutrition, 2021
Cultured meat (CM) has emerged as a breakthrough technology, which has the potential to minimise future negative impacts associated with the rapidly growing world population; such as serious environmental, sustainability, global public health, and animal welfare concerns.
Ee Theng Ng, Satnam Singh, Wee Swan Yap, Shi Hua Tay, Deepak Choudhury   +4 more
openaire   +2 more sources

Towards biomanufacturing of cultured meat

Trends in Biotechnology, 2023
Cultured meat has emerged as a promising alternative to conventional meat due to its potential to be healthier, more humane, and sustainable. The development of serum-free media by Messmer et al. and the adaptation of soy protein as edible scaffolds by Ben-Arye et al. highlight innovations in this nascent field.
Wee Swan, Yap, Deepak, Choudhury, Ratima, Suntornnond   +2 more
openaire   +2 more sources

Potential cultured meat consumers in Greece: attitudes, motives, and attributes shaping perceptions

Future Foods
Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, M. Ellies-Oury, Sghaier Chriki, J. Hocquette   +5 more
semanticscholar   +2 more sources

The Business of Cultured Meat

Trends in Biotechnology, 2020
Cultured meats (CMs) are produced by in vitro culture of animal cells. Since the first CM burger patty was created in 2013, many companies have been founded to commercialize CM products. We discuss the meat focus and geographical spread of CM companies, the funding landscape, and challenges for commercialization.
Deepak, Choudhury, Ting Wei, Tseng, Elliot, Swartz   +2 more
openaire   +2 more sources

Changing Meat Cultures

2021
This collection explains changing meat cultures through studies of both everyday food practices and the political economy of industrialized animal husbandry. We do this through case studies from 'affluent' and 'developing' countries. These contributions will shed light on global food connections and show how global, industrialized food and fodder ...
Syse Karen Lykke, Hansen Arve
openaire   +1 more source

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

Cultured Meat in Islamic Perspective

Journal of Religion and Health, 2017
Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions.
Hamdan, Mohammad Naqib, Post, Mark J., Ramli, Mohd Anuar, Mustafa, Amin Rukaini   +3 more
openaire   +4 more sources

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

Recombinant Porcine FGF1 Promotes Muscle Stem Cell Proliferation and Mitochondrial Function for Cultured Meat Production.

Journal of Agricultural and Food Chemistry
Cultured meat is an emerging technology with the potential to meet future protein demands while addressing the challenges associated with traditional livestock farming.
Qingying Liu, Lianghua Xie, Wei Chen
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