Results 251 to 260 of about 51,170 (283)

In vitro meat: A future animal-free harvest

Critical Reviews in Food Science and Nutrition, 2015
In 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, Sunil, Kumar, Hina Fayaz, Bhat   +2 more
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In Vitro Meat

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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In Vitro Cultured Meat

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, Aya Tayel, Ahmed M. Alhussaini Hamad, Islam I. Sabeq   +3 more
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Culturing Food: Bioart and In Vitro Meat

Parallax, 2013
In 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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Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat products

Food Chemistry
Existing reviews address bioactive peptides of meat proteins; however, comprehensive reviews summarizing the released sequences and their corresponding parent meat proteins in the digesta are limited. This review explores the bioactive peptides released during the in vitro gastrointestinal (GI) digestion of meat, connecting with parent proteins.
Seonmin, Lee, Kyung, Jo, Yun-Sang, Choi, Samooel, Jung   +3 more
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Meat structure affects in vitro digestion parameters of meat proteins

2013
In 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, Aubry, Laurent, Astruc, Thierry, Delosière, Mylène, Daudin, Jean-Dominique, Santé-Lhoutellier, Véronique   +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, 2021
Kwang-Hwan Choi, Ji Won Yoon
exaly  

In Vitro Meat

2022
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Stem cells-derived in vitro meat: from petri dish to dinner plate

Critical Reviews in Food Science and Nutrition, 2022
Manoj Kumar, Devojit Kumar Sarma, Birbal Singh   +2 more
exaly  

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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