Results 71 to 80 of about 47,252 (146)

Meat-ing Demand: Is In Vitro Meat a Pragmatic, Problematic, or Paradoxical Solution?

Canadian Journal of Women and the Law, 2018
<p>Even in the midst of an ecological crisis, population and income continue to increase and so too does the global appetite for meat. One response by scientists has been to work towards making <em>in vitro</em> meat (IVM) a commercial reality, which would allow meat to be produced on a large scale without the husbandry and slaughter ...
openaire   +1 more source

In Vitro Meat Production and Consumption [PDF]

, 2018
Human population is increasing rapidly. Estimation is that in the year 2050 global population will reach the number of 9 billion. By that time to feed the population meat industry needs to increase production by approximately 50-73%. That will be impossible with conventional meat production.
openaire   +1 more source

Fetal bovine serum: how to leave it behind in the pursuit of more reliable science

Frontiers in Toxicology
Cell cultures form the backbone for scientific research and development, but also for clinical diagnostics and biotechnology. Supplying cells in vitro with growth factors, hormones, and other nutrients is achieved most often by supplementing culture ...
Tilo Weber, Atena Malakpour-Permlid, Aline Chary, Vito D’Alessandro, Vito D’Alessandro, Leah Haut, Sebastian Seufert, Esther Veronika Wenzel, James Hickman, Karen Bieback, Joachim Wiest, Joachim Wiest, Wilhelm Gerhard Dirks, Sandra Coecke, Stina Oredsson   +14 more
doaj   +1 more source

In vitro meat production system: why and how? [PDF]

J Food Sci Technol, 2015
Sharma S, Thind SS, Kaur A.
europepmc   +1 more source

Effects of beverages and salads on lipid oxidation and glycation during in vitro meat digestion. [PDF]

Sci Rep
Sabuncular G, Akbulut G, Yaman M.
europepmc   +1 more source

Commentary: In Vitro -Cultured Meat Production [PDF]

Tissue Engineering, 2005
P D, Edelman, D C, McFarland, V A, Mironov, J G, Matheny   +3 more
openaire   +2 more sources

Strategies to optimize the nutritional profile of mammalian meat for infants and geriatric population. [PDF]

Food Sci Anim Resour
Yoo MJY.
europepmc   +1 more source

Cell sources and engineering strategies for cultured meat production: a critical comparative review. [PDF]

Front Nutr
Domagała D, Partyńska A, Data K, Chmielewski PP, Niebora J, Kulus M, Kulus J, Bryja A, Bukowska D, Antosik P, Zabel M, Dziȩgiel P, Mozdziak P, Kempisty B.   +13 more
europepmc   +1 more source

Improving Microbial Quality of Ostrich Meat Using Mechanically Deboned Chicken Meat Protein Nanocomposite Coating Incorporated With <i>Ziziphora clinopodioides</i> Essential Oil and Eugenol During Cold Storage. [PDF]

Food Sci Nutr
Barkhordari H, Aminzare M, Hassanzadazar H, Alizadeh AM, Hashemi M, Tahergorabi R, Roohinejad S.   +6 more
europepmc   +1 more source

Extension of Sous Vide Preservation of Wild Turkey (Meleagris gallopavo L.) Meat With Rosmarinus officinalis Essential Oil: A Study on Chemical Composition and Antibacterial Effectiveness Against Listeria monocytogenes and Other Population of Isolated Microbiota. [PDF]

Environ Microbiol Rep
Kačániová M, Zhang G, Popovic S, Bianchi A, Ban Z, Li L, Čmiková N, Elizondo-Luevano JH, Ben Hsouna A, Ben Saad R, Haščík P, Garzoli S.   +11 more
europepmc   +1 more source