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In Vitro Meat: Zombies on the Menu? [PDF]
SCRIPTed: A Journal of Law, Technology & Society, 2010 In April 2008 the In Vitro Meat Consortium held its first meeting at the Norwegian Food Research Institute. They are a group of scientists and advocates who seek to turn the techniques of tissue engineering to the production of food, producing meat in ...
Neil Stephens
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The Ethics of Producing In Vitro Meat [PDF]
Journal of Applied Philosophy, 2014 AbstractThe prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any
Schaefer G.O., Savulescu J.
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Microalgae in lab-grown meat production
Czech Journal of Food Sciences, 2023 Reports have shown that meat production operations today contribute to the climate crisis, facilitating the occurrence of infectious diseases, and contributing to environmental pollution. Consequently, the public demands alternatives to traditional meat,
Arturo Nickolay Rojas-Tavara +1 more
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In vitro meat production: Challenges and benefits over conventional meat production
Journal of Integrative Agriculture, 2015 In vitro meat production system is the production of meat outside the food animals by culturing the stem cells derived from farm animals inside the bioreactor by using advanced tissue engineering techniques.
Zuhaib Fayaz Bhat +2 more
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In Vitro Meat: Possibility of the Impossible [PDF]
, 2013 Proceedings
Baltić, Milan Ž. +2 more
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Meat-ing Demand: Is In Vitro Meat a Pragmatic, Problematic, or Paradoxical Solution?
Canadian Journal of Women and the Law, 2018 <p>Even in the midst of an ecological crisis, population and income continue to increase and so too does the global appetite for meat. One response by scientists has been to work towards making <em>in vitro</em> meat (IVM) a commercial reality, which would allow meat to be produced on a large scale without the husbandry and slaughter ...
Angela Lee (14526575)
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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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FoodsIt was hypothesized that differences in production system and muscle type may influence the formation of lipid oxidation products (LOP) as well as protein oxidation (protein carbonyl compounds, PCC) during the in vitro gastrointestinal digestion of ...
Zeshan Ali +6 more
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Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells [PDF]
International Journal of Molecular Sciences, 2023 Margherita Pallaoro +2 more
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Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat [PDF]
Social Studies of Science, 2016 Today, in vitro (Latin: in glass) meat researchers strive to overhaul meat production technologies by producing meat outside animal bodies, primarily by culturing cells. In the process, meat should become healthier, more environmentally friendly and kinder to animals.
Jönsson, Erik,, Lund University.
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