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2010
According to the eminent seventeenth-century botanist John Parkinson, one of the plants that grew in the Garden of Eden was the vegetable lamb. Also known as the borametz, this creature resembled a young sheep in every important respect, except that it grew from a seed planted in the ground. Reports of it date back at least as far as Herodotus, and the
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According to the eminent seventeenth-century botanist John Parkinson, one of the plants that grew in the Garden of Eden was the vegetable lamb. Also known as the borametz, this creature resembled a young sheep in every important respect, except that it grew from a seed planted in the ground. Reports of it date back at least as far as Herodotus, and the
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In vitro meat: A future animal-free harvest
Critical Reviews in Food Science and Nutrition, 2015In vitro meat production is a novel idea of producing meat without involving animals with the help of tissue engineering techniques. This biofabrication of complex living products by using various bioengineering techniques is a potential solution to reduce the ill effects of current meat production systems and can dramatically transform traditional ...
Zuhaib Fayaz, Bhat +2 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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Is in vitro meat the solution for the future?
Meat Science, 2016The production of in vitro meat regularly generates media interest because of the contribution it could, at first glance, make to the issue of feeding humankind while also protecting the environment and respecting animals. However, the majority of experts considers that there are still numerous technological obstacles that have to be overcome to ...
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2014
With the world's population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today. In vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to eat in vitro, we must explore the new food culture it ...
Mensvoort, van, K.M., Grievink, H.J.
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With the world's population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today. In vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to eat in vitro, we must explore the new food culture it ...
Mensvoort, van, K.M., Grievink, H.J.
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Culturing Food: Bioart and In Vitro Meat
Parallax, 2013In a 1961 essay, Roland Barthes argues that a central feature of modernity is the proliferation of ‘social situations’ in which food serves not just to nourish bodies but to communicate identities ...
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Muscle stem cell isolation and in vitro culture for meat production: A methodological review
Comprehensive Reviews in Food Science and Food Safety, 2021Chang-Kyu Lee, , Jinsol Jeong
exaly
Meat structure affects in vitro digestion parameters of meat proteins
2013In vitro digestion of 2 meats (Longissimus dorsi and Masseter) differing in structural properties were evaluated through their ability of peptides release. Two heating processes were used: (a) 75°C/10 min and (b) 90°C/45 min and the raw meat was used as control. In parallel, changes at molecular (hydrophobicity, oxidation) and microscopic (granulometry)
Rey, Florent +5 more
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