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2022
Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health.
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Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health.
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Possibilities for an in Vitro Meat Production System
Innovative Food Science and Emerging Technologies, 2010 Meat produced in vitro has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh as a source of nutritional muscle tissue. The basic methodology of an in vitro meat production system (IMPS) involves culturing muscle tissue in a liquid medium on a large scale.
M Betti
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In Vitro Meat - The Start of New Era in Meat Production
International Journal of Livestock Research, 2012In this manuscript authors wants to discuss about in-vitro meat production systems and about its pros and cons. It is a concept in which edible animal tissues can be produced by the culturing through tissue engineering techniques. These techniques offer health and environmental advantages over existing meat production systems. Though, the production of
N Sachan, V Singh, Akhilesh Verma
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Food Chemistry, 2021
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou +4 more
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Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical ...
Hualu, Zhou +4 more
openaire +2 more sources
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
openaire +1 more source
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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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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