Results 241 to 250 of about 117,927,284 (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 ...
Doo Hwan Kim, Muthuraman Pandurangan
exaly   +3 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

Possibilities for an in vitro meat production system

Innovative Food Science and Emerging Technologies, 2010
Meat produced in vitro has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh as a source of nutritional muscle tissue. The basic methodology of an in vitro meat production system (IMPS) involves culturing muscle tissue in a liquid medium on a large scale.
M Betti
exaly   +3 more sources

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

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
openaire   +1 more source

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
openaire   +2 more sources

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
openaire   +1 more source