A New Edible Film to Produce In Vitro Meat [PDF]
Foods, 2020 In vitro meat is a novel concept of food science and biotechnology. Methods to produce in vitro meat employ muscle cells cultivated on a scaffold in a serum-free medium using a bioreactor.
Nicole Orellana +5 more
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The Epic of In Vitro Meat Production—A Fiction into Reality [PDF]
Foods, 2021 Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions.
Balamuralikrishnan Balasubramanian +3 more
doaj +6 more sources
Attitudes to in vitro meat: A survey of potential consumers in the United States. [PDF]
PLoS ONE, 2017 Positivity towards meat consumption remains strong, despite evidence of negative environmental and ethical outcomes. Although awareness of these repercussions is rising, there is still public resistance to removing meat from our diets.
Matti Wilks, Clive J C Phillips
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In-vitro meat: a promising solution for sustainability of meat sector [PDF]
Journal of Animal Science and Technology, 2021 The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells
Pavan Kumar +6 more
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Bioreactors, scaffolds and microcarriers and in vitro meat production—current obstacles and potential solutions [PDF]
Frontiers in Nutrition, 2023 In vitro meat production presents a potential viable alternative for meat consumption, which could provide the consumer with a product indistinguishable from the original, with very similar nutritional and culinary values.
Magdalena Kulus +16 more
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The Perceptions of Turkish Consumers Regarding In Vitro Meat and the Relationship Between These Perceptions and Willingness to Try and Consume In Vitro Meat [PDF]
Veterinary Medicine and ScienceThis study aims to determine Turkish consumers' perceptions and attitudes toward in vitro meat and to investigate the relationship between their perceptions and their willingness to try and consume it.
Ayse Gulin Eser +3 more
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In vitro meat (cultured meat) production [PDF]
Eurasian Journal of Veterinary SciencesPopulation growth, global warming, the negative impact of cattle breeding on the ozone layer, destruction of forests for livestock enterprises, foodborne diseases, pollution, etc.
Yasin Akkemik, Ahmet Güner
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Recent advances in bioengineered scaffold for in vitro meat production. [PDF]
Cell Tissue Res, 2023 In vitro meat production via stem cell technology and tissue engineering provides hypothetically elevated resource efficiency which involves the differentiation of muscle cells from pluripotent stem cells. By applying the tissue engineering technique, muscle cells are cultivated and grown onto a scaffold, resulting in the development of muscle tissue ...
Singh A +6 more
europepmc +3 more sources
Setting the table for meat consumers: an international Delphi study on in vitro meat. [PDF]
NPJ Sci Food, 2019 AbstractThe growing global demand for meat is being thwarted by shrinking agricultural areas, and opposes efforts to mitigate methane emissions and to improve public health. Cultured meat could contribute to solve these problems, but will such meat be marketable, competitive, and accepted?
Tiberius V, Borning J, Seeler S.
europepmc +4 more sources
Voices in Bioethics, 2016 Long gone are the days of hunting and gathering food or raising our own livestock. The first time American consumers see their food is usually on a supermarket shelf or a restaurant plate. It’s easy to not consider what goes into the preparation of milk,
James Ninia
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