Results 21 to 30 of about 13,255 (277)
Agricultural and Food Economics, 2023 The widespread consumption of alternative meat products, such as plant-based alternatives in the hamburger patty market, has provided insights into the potential of commercially produced cultured meat.
C. Z. Tsvakirai, L. L. Nalley
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Bacteria, 2023 During meat processing, lactic acid bacteria (LAB) have to competitively adapt to the hostile environment produced by curing additives (CA). The objective of this study was to investigate the ability of Latilactobacillus curvatus CRL 705, a bioprotective
Lucrecia C. Terán +4 more
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Technical requirements for cultured meat production: a review
Journal of Animal Science and Technology, 2021 Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs ...
Sivasubramanian Ramani +9 more
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, 2020 {"references": ["Valin H, Sands RD, van der Mensbrugghe D, Nelson GC, Ahammad H, Blanc E, et al. The future of food demand: Understanding differences in global economic models. Agricultural Economics (United Kingdom). 2014 Jan;45(1):51\u201367.", "Benjaminson MA, Gilchriest JA, Lorenz M. In vitro edible muscle protein production system (MPPS): Stage 1,
Tejas, Anupama
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Consumer perceptions and intentions towards sustainable meat consumption and lab-grown meat in Australia [PDF]
, 2021 Animal-sourced products are among the most nutritious food products available to humans. However, the sustainability of food derived from modern livestock production methods are under increased scrutiny.
Garcez de Oliveira Padilha, Lívia
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Cells, 2023 The selection of an appropriate scaffold is imperative for the successful development of alternative animal protein in the form of cultured meat or lab-grown meat.
Anshuman Singh +8 more
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Meat analog as future food: a review
Journal of Animal Science and Technology, 2020 The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat.
Ishamri Ismail +2 more
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Nomenclature of cell-cultivated meat & seafood products
npj Science of Food, 2022 Cell-cultivated meat and seafood is getting closer to a reality for consumers in the US and around the world. However, regulators are still largely lagging behind on regulating production and labelling of these products.
Marlana Malerich, Christopher Bryant
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Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States
Frontiers in Nutrition, 2023 With the rapid advancement of cell-cultured meat processing technologies and regulations, commercialization of cell-cultured meat to market shelves requires the implementation of labeling that informs and protects consumers while ensuring economic ...
Morgan Failla +2 more
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«Israel is a hub for lab-grown meat» Five questions to Efrat Gilad
, 2022 In the past decade, Israel has become a major developer of alternative meat sources, from vegan and vegetarian products to lab-grown meat. The historian Efrat Gilad (Bern University), an expert in Jewish foodways, is currently writing a history of meat ...
Lubrich, Naomi, Gilad, Efrat
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