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Sorghum Prolamin Scaffolds-Based Hybrid Cultured Meat with Enriched Sensory Properties.
Journal of Agricultural and Food ChemistryCultured meat (CM) has been hailed as a sustainable future meat production technology that requires scaffolds to support cell growth. Plant proteins are the most promising raw materials for edible scaffolds but remain underutilized.
Lingshan Su +4 more
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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 +3 more
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Shimaa N. Edris +3 more
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Health effects associated with consumption of unprocessed red meat: a Burden of Proof study
Nature Medicine, 2022Simon Iain Hay, , Christopher J L Murray
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Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Trends in Food Science and Technology, 2021Alaa El-Din A Bekhit +2 more
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Scientific, sustainability and regulatory challenges of cultured meat
Nature Food, 2020Mark J Post +2 more
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