Results 21 to 30 of about 51,170 (283)

Technological prospecting: The case of cultured meat

Future Foods, 2022
Cultured meat, derived from cellular agriculture, is an emerging food biotechnology. Although it is not yet available on an industrial scale, there are speculations regarding the technical and economic challenges that controversy over the viability of ...
Alice Munz Fernandes, Odilene de Souza Teixeira, Antonio Luiz Fantinel, Jean Philippe Palma Revillion, Ângela Rozane Leal de Souza   +4 more
doaj   +1 more source

Nutrient recovery in cultured meat systems: Impacts on cost and sustainability metrics

Frontiers in Nutrition, 2023
A growing global meat demand requires a decrease in the environmental impacts of meat production. Cultured meat (CM) can potentially address multiple challenges facing animal agriculture, including those related to animal welfare and environmental ...
Gabrielle M. Myers, Kate A. Jaros, Daniel S. Andersen, D. Raj Raman   +3 more
doaj   +1 more source

TECHNOLOGICAL INNOVATION IN THE PRODUCTIVE SECTOR OF MEAT: IN VITRO, THE MEAT OF THE FUTURE [PDF]

Journal on Innovation and Sustainability RISUS, 2020
Current methods of meat production are related to many environmental problems. Since the beginning of the last century, the in vitro production of cellular tissues has been speculated, and in 2013 the first bovine hamburger produced from stem cells was presented to the world in the University of Maastricht in the Netherlands. Since then, many companies
Bailone, Ricardo Lacava, Silva Fukushima, Hirla Costa, Roca, Roberto de Oliveira, Borra, Ricardo Carneiro, Aguiar, Luis Kluwe de   +4 more
openaire   +3 more sources

Recent advances in in-vitro meat production [PDF]

, 2023
In-vitro meat production has entered into the phase of pilot-commercial scale production from the conceptual-laboratory phase. The main challenge for in-vitro meat production on a commercial scale is the very high cost of its production, mainly due to ...
Prakrutik Prafulchandra Bhavsar, Kumar, Pavan, Kumar, Arvind, Neelesh Sharma, Verma, Akhilesh Kumar, Lee, Sun-Jin, Narnoliya, Lokesh Kumar, Sazili, Awis Qurni, Awis Qurni Sazili, Pavan Kumar, Lokesh Kumar Narnoliya, Arvind Kumar, Mehta, Nitin, Bhavsar, Prakrutik Prafulchandra, Sun-Jin Lee, Sharma, Neelesh, Akhilesh Kumar Verma, Nitin Mehta   +17 more
core   +1 more source

In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat

, 2022
Chicken meat from spent laying hens (SHs) has been considered as nutritive as the meat of commercial broilers (CBs) based on chemical composition. High insoluble collagen in SH meat might reduce protein digestibility and bio-accessibility compared to CB ...
Klamchuen, Annop, Malila, Yuwares, Annop Klamchuen, Thanatorn Trithavisup, Sanpinit, Pornnicha, Yuwares Malila, Pornnicha Sanpinit, Sakhiran Sakulwech, Sakulwech, Sakhiran, Trithavisup, Thanatorn   +9 more
core   +1 more source

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions

, 2022
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content.
Daniela Almeida Vieira Fogaça da Rocha, Rosiane Lopes da Cunha, dos Santos, Mirian, Bernardinelli, Oigres Daniel, de Sousa, Diógenes Gomes, Marise Aparecida Rodrigues Pollonio, Trindade, Marco Antonio, Marco Antonio Trindade, Mirian dos Santos, Oigres Daniel Bernardinelli, Edvaldo Sabadini, Fernando Divino Oliveira Júnior, Diógenes Gomes de Sousa, da Rocha, Daniela Almeida Vieira Fogaça, Oliveira Júnior, Fernando Divino, Pollonio, Marise Aparecida Rodrigues, Sabadini, Edvaldo, da Cunha, Rosiane Lopes   +17 more
core   +1 more source

What is artificial meat and what does it mean for the future of the meat industry?

Journal of Integrative Agriculture, 2015
The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must find solutions to issues regarding animal welfare, health and sustainability and will have to do so in the face of competition from emerging non ...
Sarah P F Bonny, Graham E Gardner, David W Pethick, Jean-François Hocquette   +3 more
doaj   +1 more source

The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold

Frontiers in Bioengineering and Biotechnology, 2022
Tissue engineered cultured meat has been proposed as an emerging innovative process for meat production to overcome the severe consequences of livestock farming, climate change, and an increasing global population. However, currently, cultured meat lacks
Chi-Han Li, Chi-Han Li, I-Hsuan Yang, Cherng-Jyh Ke, Chih-Ying Chi, Chih-Ying Chi, Jefunnie Matahum, Che-Yung Kuan, Nehar Celikkin, Wojciech Swieszkowski, Feng-Huei Lin, Feng-Huei Lin, Feng-Huei Lin   +12 more
doaj   +1 more source

Release of Indospicine from Contaminated Camel Meat following Cooking and Simulated Gastrointestinal Digestion: Implications for Human Consumption

Toxins, 2018
Indospicine, a hepatotoxic arginine analog, occurs in leguminous plants of the Indigofera genus and accumulates in the tissues of grazing animals that consume these plants.
Saira Sultan, Cindy Giles, Gabriele Netzel, Simone A. Osborne, Michael E. Netzel, Mary T. Fletcher   +5 more
doaj   +1 more source

Health benefits, importance, and challenges during production of cultured meat: An overview

International Journal of Food Properties, 2023
The production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of “cultured,” “synthetic,” or “in vitro” meat has the potential to produce meat with distinct qualities more ...
Fakhar Islam, Ayesha Asif, Ali Imran, Sadaqat Ali, Laila Batool, Umber Shehzadi, Rehman Ali, Muhammad Afzaal, Tahir Zahoor, Muhammad Rashid, Aftab Ahmed, Farhan Saeed, Muneeba Jameel, Aliza Naeem, Mehvish Abbas, Syeda Mahvish Zahra, Mohd Asif Shah, Yuosra Amer Ali   +17 more
doaj   +1 more source