Results 331 to 340 of about 968,871 (386)

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

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

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

Recipes for cultured meat

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

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

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

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, Farah Adibah Che Ishak, N. Sumarjan   +4 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

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