Results 61 to 70 of about 648,656 (199)

From killing cows to culturing meat [PDF]

British Food Journal, 2014
Purpose– The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat. It is an ongoing historical process, which has recently been fuelled by the new issue of cultured meat.Design/methodology/approach– Starting from Goody's developmentalist stages ...
openaire   +2 more sources

Global research landscape and trends of plant-based meat analogs: a bibliometric analysis

Food Materials Research
Plant-based meat analogs have become an important topic in recent years. To scientifically understand the research situation of plant-based meat analogs, we analyzed 2,595 publications from January 2000 to October 2023 by bibliometric method based on the
Yunting Xie, Linlin Cai, Guanghong Zhou, Chunbao Li   +3 more
doaj   +1 more source

Genetically Modified Organisms (GMOs): cultured meat [PDF]

, 2022
To satisfy the increasing demand for food nowadays, cultured meat is being introduced as a means for consumers who want to contribute to a better environment. This review aims to improve other people’s understanding of cultured meat’s role in
Azemi, Nur Asyiqin, Mohamed, Elizah, Abd Aziz, Mohd Haiqal, Jumadi, Nur Farah Nasuha   +3 more
core  

Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems

Molecules
Health benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products.
Marzena Zając, Lei Zhou, Magdalena Mika, Ziyi Yang, Jingyu Wang, Ye Tao, Wangang Zhang   +6 more
doaj   +1 more source

Greenhouse Gas mitigation potential of the Australian red meat production and processing sectors

, 2021
The aim of this project was to investigate pathways forthe Australian red meat sector to become carbon neutral. First, baseline greenhouse gas (GHG) emissionswere establishedfor the sector for 2005.
Bartlett, Harriet, Moss, Jonathan, Herrero, Mario, Mayberry, Dianne, Wiedemann, Stephen   +4 more
core  

Knowledge Maps and Emerging Trends in Cell-Cultured Meat since the 21st Century Research: Based on Different National Perspectives of Spatial-Temporal Analysis

Cell-cultured meat holds significant environmental value as an alternative protein source. Throughout the 21st century, cell-cultured meat has progressively penetrated commercial markets.
Huiqi Song, Jiping Sheng, Pengwei Chen, Lin Zhou, Yiwen Sun   +4 more
core   +1 more source

Cultured meat, better than beans?

, 2017
Already in the 1970s, problems related to the production and consumption of meat led to pleas for decreasing consumption and replacing it with alternatives.
van der Weele, C.N., Cor van der Weele, Weele, C.N., van der   +2 more
core   +1 more source

Development of Cultured Meat Technology in China

, 2021
Cultured meat is a new type of meat product that is produced by ex vivo culture of animal cells instead of breeding and slaughtering animals; therefore, it is considered the most promising way to solve problems caused by traditional livestock production ...
Zhou Jingwen, Guan Xin, Chen Jian, Du Guocheng   +3 more
core   +1 more source

Revealing the antibacterial mechanism of dielectric barrier discharge cold plasma and lactic acid synergy against Pseudomonas fragi based on molecular docking and oxidative damage

Food Chemistry: Molecular Sciences
Slaughter process of broiler is a major source of microbial contamination and chilling is one of the most important steps for carcasses' sterilization. However, limited research has focused on the carcasses' sterilization technology. Furthermore, the use
Zhen Li, Xincheng Mei, Linlin Cai, Huhu Wang, Xinglian Xu, Peng Wang   +5 more
doaj   +1 more source

Systematic free energy insights into the enhanced dispersibility of myofibrillar protein in low-salt solutions through ultrasound-assisted enzymatic deamidation

Ultrasonics Sonochemistry
This work aimed to investigate the effects of ultrasound assisted enzymatic deamidation by protein-glutaminase (PG) on the dispersion of myofibrillar protein (MP) in low-salt solutions.
Yating Liu, Zongyun Yang, Zhen Li, Juan Shen, Xia Wang, Ru Li, Ye Tao, Xinglian Xu, Peng Wang   +8 more
doaj   +1 more source