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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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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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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
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What is in vitro meat? Food phreaking [PDF]
, 2016 This book gathers the ideas and opinions of a number of scientists and other experts around the topic of in vitro meat. The authors in this publication range from being in vitro meat’s developers and most vocal supporters, to some adamant opposers. Collectively, these essays present a diversity of perspectives, and illustrate the challenge of pinning ...
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Are consumers willing to pay for in-vitro meat? An investigation of naming effects
Journal of Agricultural Economics, 2022Claudia Bazzani +2 more
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Stem cells-derived in vitro meat: from petri dish to dinner plate
Critical Reviews in Food Science and Nutrition, 2022Manoj Kumar +2 more
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