Results 1 to 10 of about 1,351,047 (310)
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
Camel meat marketing and camel meat marketplace in the Algerian northern Sahara-case of the region of Souf [PDF]
, 2020 A field survey involving 62 camel butchers from Souf region the Algerian northern Sahara was implemented in order to establish a typology of camel butcher and collect data on camel meat marketing, the diversity in marketing practices and camel meat ...
Brahimi, Zakaria +2 more
core +1 more source
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
Culture, meat, and cultured meat [PDF]
Journal of Animal Science, 2020 Abstract Cultured meat grown in vitro from animal cells has the potential to address many of the ethical, environmental, and public health issues associated with conventional meat production. However, as well as overcoming technical challenges to producing cultured meat, producers and advocates of the technology must consider a range of ...
openaire +2 more sources
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
Determination of the Optimal Sterilization Regime of Canned Quail Meat with Hydrocoloids Application [PDF]
, 2017 The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms.
Al-Hashimi, H. M. (Haider) +4 more
core +2 more sources