Results 21 to 30 of about 114,803,533 (252)

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

Current Issues and Technical Advances in Cultured Meat Production: A Review

Food Science of Animal Resources, 2021
As the global population grows, we need a stable protein supply to meet the demands. Although plant-derived protein sources are widely available, animal meat maintains its popularity as a high-quality and savory protein source.
Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han   +4 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

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, Sunil Kumar, Hina Fayaz   +2 more
doaj   +1 more source

In Vitro Meat: Possibility of the Impossible

, 2013
As a result of increasing demand for meat because of population growth, as well as the high pollution of the environment, reduced the capacity of water resources and energy consumption in last few years there is a need for new sources of protein. In
Bošković, Marija, Mitrović, Radmila, Baltić, Milan Ž.   +2 more
core   +4 more sources

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

Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

Frontiers in Sustainable Food Systems, 2019
Cultured/clean/cell-based meat (CM) now has a near two decade history of laboratory research, commencing with the early NASA-funded work at Touro College and the bioarts practice of the Tissue Culture and Art project.
Neil Stephens, Alexandra E. Sexton, Alexandra E. Sexton, Clemens Driessen   +3 more
doaj   +1 more source

Cultured meat in western media: The disproportionate coverage of vegetarian reactions, demographic realities, and implications for cultured meat marketing

Journal of Integrative Agriculture, 2015
This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom.
Patrick D Hopkins
doaj   +1 more source

Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion

Foods, 2023
The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers.
Giulia Grassi, Giambattista Capasso, Andrea Rando, Anna Maria Perna   +3 more
doaj   +1 more source