Muscle-derived fibro-adipogenic progenitor cells for production of cultured bovine adipose tissue
npj Science of Food, 2022 Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to both the flavour and texture of meat.
Richard G. J. Dohmen +12 more
doaj +1 more source
Single-cell analysis of bovine muscle-derived cell types for cultured meat production
Frontiers in Nutrition, 2023 Cultured meat technologies leverage the proliferation and differentiation of animal-derived stem cells ex vivo to produce edible tissues for human consumption in a sustainable fashion.
Tobias Messmer +12 more
doaj +1 more source
Foods, 2023 Cultured meat is one of the meat substitutes produced through tissue engineering and other technologies. Large-scale cell culture is the key for cultured meat products to enter the market. Therefore, this study is aimed to explore the effect of long-term
Yan-Yan Zheng +6 more
doaj +1 more source
Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris
Meat and Muscle Biology, 2022 Pork color is a major indicator of product quality that guides consumer purchasing decisions. Recently, industryhas received an increase in consumer complaints about the lightness and nonuniformity of ham color, primarily lighter colorin the periphery ...
Amanda K Lindholm-Perry +6 more
doaj +2 more sources
Changes of sensory atributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets [PDF]
Biotechnology in Animal Husbandry, 2021 The aim of this research was to monitor changes of selected sensory properties and instrumental colour parameters (L*, a*, b*) of vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets ...
Babić-Milijašević Jelena +6 more
doaj +1 more source
Meat food fraud risk in Chinese markets 2012–2021
npj Science of Food, 2023 Food fraud is a major concern worldwide, and the majority of cases include meat adulteration or fraud. Many incidences of food fraud have been identified for meat products both in China and abroad over the last decade.
Xiaoman Li +5 more
doaj +1 more source
Food Science and Human Wellness, 2021 The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological, biochemical and organoleptic attributes of dry fermented sausages was investigated during processing.
Xi Chen +8 more
doaj +1 more source
Web-based survey of consumer preferences for the visual appearance of meat from suckling kids [PDF]
, 2019 Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids
Alcalde Aldea, María Jesús +3 more
core +3 more sources
Study of aflatoxins incidence in cow feed and milk in Serbia during 2013. [PDF]
Hemijska Industrija, 2015 Atypical weather and climate conditions during the spring and summer 2012th were assumed to be the main reason for the aflatoxins contamination of corn crops in Serbia.
Spirić Danka M. +6 more
doaj +1 more source
Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium [PDF]
, 2007 Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats.
Corpet, Denis E. +4 more
core +3 more sources