Results 241 to 250 of about 51,170 (283)

A novel approach for in vitro meat production

Applied Microbiology and Biotechnology, 2015
The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for ...
Muthuraman Pandurangan, Doo Hwan Kim, Pandurangan Muthuraman   +2 more
exaly   +3 more sources

The In vitro meat cookbook

, 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.
openaire   +2 more sources

Is in vitro meat the solution for the future?

Meat Science, 2016
The 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 ...
Hocquette, Jean-François
openaire   +5 more sources

In Vitro Meat and Science Fiction [PDF]

Extrapolation, 2022
This article argues that the in vitro (i.e., lab-grown) meat boom can be better understood by framing it within sf studies, both historically and especially through to the contemporary moment.
Castle, Nora
openaire   +2 more sources

Edibility and In Vitro Meat

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.
openaire   +1 more source

In Vitro Meat - The Start of New Era in Meat Production

International Journal of Livestock Research, 2012
In 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
openaire   +1 more source

Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison

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, Yuying, Hu, Yunbing, Tan, Zhiyun, Zhang, David Julian, McClements   +4 more
openaire   +2 more sources

Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestion

Food Research International, 2022
Plant-based meat alternatives (PMAs) is a new type of food that meets people's health needs, but the lack of awareness of its nutritional properties limits product development and promotion. Here, we compared the similarities and differences of the nutritional properties of PMAs and meat before and after in vitro simulation of gastrointestinal ...
Zhuqing, Xing, Jiaying, Li, Yating, Zhang, Ang, Gao, Heran, Xie, Zifan, Gao, Xuan, Chu, Yumeng, Cai, Chunkai, Gu   +8 more
openaire   +2 more sources