Results 31 to 40 of about 114,803,033 (289)

A case for systemic environmental analysis of cultured meat

Journal of Integrative Agriculture, 2015
The environmental implications of cultured meat are profound. An anticipatory life cycle assessment of cultured meat published in 2011 suggested it could have a smaller impact than agricultural meat in all categories except energy consumption.
Carolyn S Mattick, Amy E Landis, Braden R Allenby   +2 more
doaj   +1 more source

Application of ultrasound treatment for improving the quality of infant meat puree

Ultrasonics Sonochemistry, 2021
Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility.
Mingyang Luo, Kai Shan, Miao Zhang, Weixin Ke, Di Zhao, Yingqun Nian, Juqing Wu, Chunbao Li   +7 more
doaj   +1 more source

Bioprocess Design Considerations for Cultured Meat Production With a Focus on the Expansion Bioreactor

Frontiers in Sustainable Food Systems, 2019
Cultured meat, as a cellular agriculture product, utilizes tissue engineering techniques and consequently faces not only cell culture challenges but also scale-up limitations. To ensure cultured meat is financially viable, efficient bioprocess design for
Scott J. Allan, Scott J. Allan, Paul A. De Bank, Marianne J. Ellis   +3 more
doaj   +1 more source

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

Foods, 2017
A growing global population, combined with factors such as changing socio-demographics, will place increased pressure on the world’s resources to provide not only more but also different types of food.
Maeve Henchion, Maria Hayes, Anne Maria Mullen, Mark Fenelon, Brijesh Tiwari   +4 more
doaj   +1 more source

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Animals, 2021
The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro ...
Hansol Kim, Ah Hyun Jung, Sung Hee Park, Yohan Yoon, Beob Gyun Kim   +4 more
doaj   +1 more source

Episode 88: In vitro meat and power with John Miller

, 2018
In this episode of Knowing Animals I am joined by Dr. John Miller. John is Senior Lecturer in Nineteenth-Century Literature at the University of Sheffield.
Miller, John, O'Sullivan, Siobhan
core   +1 more source

Application of Classification and Regression Tree (CART) analysis on the microflora of minced meat for classification according to Reg. (EC) 2073/2005

, 2011
In a retrospective study on the microbiology of minced meat from small food businesses supplying directly to the consumer, the relative contribution of meat supplier, meat species and outlet where meat was minced was assessed by "Classification and ...
Aydın, Ali, P. Paulsen, Smulders, F. J. M., Paulsen, Peter, F.J.M. Smulders, Hoeck, C., A. Tichy, A. Aydin, C. Höck, Tichy, A   +9 more
core   +1 more source

Penser la matérialité du vivant à travers la viande cellulaire

Socio-anthropologie
Synthetic meat or the production of edible animal tissues in vitro, addresses major concerns such as climate change, animal ethics and human health. This article explores its epistemological specificity and its impact on our conception of human and non ...
Élisabeth Abergel
doaj   +1 more source

An ecofeminist perspective on new food technologies

Canadian Food Studies, 2018
New food technologies are touted by some to be an indispensable part of the toolkit when it comes to feeding a growing population, especially when factoring in the growing appetite for animal products.
Angela Lee
doaj   +1 more source

Establishment of contaminant-free perennial plants in vitro

, 1999
Perennial plant tissue cultures are established by disinfecting field or greenhouse-grown plant parts and transferring them to sterile medium in vitro. Typically, shoots harvested from field or greenhouse-grown plants are placed in water, either to force
McMeans O.M., Özgür, M., Motoike S., Norton M.A., Skirvin R.M., Al-Juboory K.   +5 more
core   +1 more source