Results 31 to 40 of about 1,080,406 (351)

Prospectus of cultured meat—advancing meat alternatives [PDF]

Journal of Food Science and Technology, 2010
The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by ...
Zuhaib Fayaz Bhat, Hina Fayaz
openaire   +1 more source

Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein

Ultrasonics Sonochemistry, 2023
Genipin is a natural crosslinker that improves the functional properties of proteins by modifying its structures. This study aimed to investigate the effects of sonication on the emulsifying properties of different genipin concentration-induced ...
Ye Tao, Peng Wang, Xinglian Xu, Jiahui Chen, Mingyuan Huang, Weiyi Zhang   +5 more
doaj   +1 more source

An evaluation of food as a potential source for clostridium difficile acquisition in hospitalized patients [PDF]

, 2016
OBJECTIVETo determine whetherClostridium difficileis present in the food of hospitalized patients and to estimate the risk of subsequent colonization associated withC.
Bommarito, Kerry M, Burnham, Carey-Ann D, Dubberke, Erik R, Hink, Tiffany, Kwon, Jennie H, Lanzas, Cristina, Reske, Kimberly A, Seiler, Sondra M   +7 more
core   +3 more sources

Perspectives on cultured meat

Food Materials Research, 2021
Cultured meat is a promising alternative protein technology that aims to produce healthier, safer, and more sustainable meat. It is muscle and fat tissue generated in vitro by the culturing and biomanufacturing of animal cells for human consumption. However, producing cultured meat at large scale and low-cost is still a difficult task.
Ding, Shijie, Post, Mark, Zhou, Guanghong   +2 more
openaire   +3 more sources

Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? [PDF]

, 2017
Animal products, i.e. meat, milk and eggs, provide an important component in global diets, but livestock dominate agricultural land use by area and are a major source of greenhouse gases. Cultural and personal associations with animal product consumption
Alexander, Alexander, Alexander, Alexandratos, Bajželj, Bauer, Bhat, Bhat, Bhat, Bir, Bodirsky, Bostock, Bouvard, Bustamante, De-Magistris, Dembosky, Diana, Elferink, Engström, Engström, Erb, FAO, FAO, FAO, FAOSTAT, FAOSTAT, FAOSTAT, FAOSTAT, FAOSTAT, FAOSTAT, FAOSTAT, Finke, Finnigan, Fischer, Gerber, Graça, Haberl, Herrero, Hertel, Hocquette, Houghton, Hu, Humpenöder, Institute of Medicine, Jamieson, Janzen, Kearney, Keyzer, Lamb, Le Cotty, Le Quéré, Leahy, Little, Little, Looy, Macdiarmid, Macleod, Malav, Mattick, Mattick, Meadu, Mora, Moritz, Mottet, NCD Risk Factor Collaboration, Ocio, Oltjen, Oonincx, Opio, Pelletier, Persijn, Phalan, Popkin, Popkin, Popp, Premalatha, Ramos-Elorduy, Rumpold, SACN, Schmitz, Shelomi, Smil, Smith, Smith, Smith, Spang, Stehfest, Tabassum-Abbasi, Tacon, Thornton, Tilman, Townsend, Tuomisto, USDA, van Broekhoven, van Huis, Verbeke, Verstrate, Vinnari, Wang   +99 more
core   +4 more sources

Reassessing the sustainability promise of cultured meat: a critical review with new data perspectives

Critical reviews in food science and nutrition
There are currently over 170 companies in the field of cultured meat (CM) which have attracted over US$3 Billion in investments since 2019. The CM industry owes much of this success to the many claims around environmental benefits and alleviating animal ...
M. Tavan, N. W. Smith, Warren C. McNabb, P. Wood   +3 more
semanticscholar   +1 more source

Comprehensive Evaluation of Nutritional, Physicochemical, and Volatile Profiles of Selected Bovine Head Muscles

Foods
This study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles—medial pterygoid, masseter, and buccinator—to reduce byproduct resource waste and increase the utilization rate of ...
Qihan Liu, Anthony Pius Bassey, Ziyu Li, Guanghong Zhou, Xia Fan, Keping Ye   +5 more
doaj   +1 more source

Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review

Foods
This scoping review aims to understand the cell-based meat production process, including the regulations, potential hazards, and critical points of this production.
R. Zandonadi, Maíra Catharina Ramos, Flavia Tavares Silva Elias, N. S. Guimarães   +3 more
semanticscholar   +1 more source

Microcarriers for Upscaling Cultured Meat Production [PDF]

Frontiers in Nutrition, 2020
Due to the considerable environmental impact and the controversial animal welfare associated with industrial meat production, combined with the ever-increasing global population and demand for meat products, sustainable production alternatives are indispensable.
Vincent Bodiou, Vincent Bodiou, Vincent Bodiou, Panagiota Moutsatsou, Panagiota Moutsatsou, Mark J. Post, Mark J. Post, Mark J. Post   +7 more
openaire   +4 more sources

Heterogeneity of Spoilage Potential of Meat-borne Bacillus

Shipin gongye ke-ji
In order to assessing the heterogeneity of Bacillus sp. isolates spoilage potential, six Bacillus sp. isolates isolated from spoiled low-temperature sausages were used to investigate the heterogeneity of their spoilage properties at 20 ℃ (room ...
Hui ZHANG, Silu LIU, Shanshan CHEN, Xinglian XU, Huhu WANG   +4 more
doaj   +1 more source