A small molecule strategy with forskolin and p38 inhibitor for serum-free muscle stem cell expansion
npj Science of FoodCultured meat represents a promising sustainable food source, yet the development of efficient serum-free media remains a key bottleneck. Small molecules offer a cost-effective approach to system optimization.
Hao Lu +10 more
doaj +1 more source
Journal of Future Foods, 2021 Cultured meat produced through in vitro cell culture technology is regarded as a technical revolution. In this study, three-dimensional (3D) bioprinting technology was used to mimic the growth environment in vivo and construct a 3D culture system in ...
Yingying Li +5 more
doaj +1 more source
Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking. [PDF]
, 2015 Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of
Heber, David +6 more
core +2 more sources
Principal component regression of carcass traits in meat line funaab alpha chicken genotype [PDF]
, 2021 Mathew Wheto +7 more
openalex +1 more source
Harnessing Fungal Biowelding for Constructing Mycelium‐Engineered Materials
Advanced Engineering Materials, EarlyView.Mycelium‐bound composites (MBCs) offer low‐carbon alternatives for construction, yet interfacial bonding remains a critical challenge. This review examines fungal biowelding as a biocompatible adhesive, elucidating mycelium‐mediated interfacial mechanisms and their role in material assembly. Strategies to optimize biowelding are discussed, highlighting
Xue Brenda Bai +2 more
wiley +1 more source
Food Materials Research, 2023 This paper focuses on the mechanism of the excellent oil/water (O/W) interface elastic film formation ability of meat protein (myofibrillar protein (MP)) compared with proteins (porcine plasma protein (PPP), egg-white protein isolate (EPI), and sodium ...
Ruying Cai +4 more
doaj +1 more source
Actinidin treatment and sous vide cooking : effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand [PDF]
, 2017 Actinidin from kiwifruit can tenderise meat and help to add value to low-value meat cuts. Compared with other traditional tenderisers (e.g. papain and bromelain) it is a promising way, due to its less intensive tenderisation effects on meat.
Zhu, Xiaojie
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Structure and age-dependent development of the turkey liver: a comparative study of a highly selected meat-type and a wild-type turkey line [PDF]
, 2019 In this study the macroscopic and microscopic structure of the liver of a fast growing, meat-type turkey line (British United turkeys BUT Big 6, n = 25) and a wild-type turkey line (Wild Canadian turkey, n = 48) were compared at the age of 4, 8, 12, 16 ...
Custodis, Pia +8 more
core +1 more source
Advanced Engineering Materials, EarlyView.A numerical model resulting from irreversible thermodynamics for describing transport processes is introduced, focusing on thermodynamic activity gradients as the actual driving force for diffusion. Implemented in CUDA C++ and using CalPhaD methods for determining the necessary activity data, the model accurately simulates interdiffusion in aluminum ...
Ulrich Holländer +3 more
wiley +1 more source
, 1999 Free-range reindeer in western Alaska are managed for both velvet antler and meat production. Optimal management should maximize the income generated from both meat and antler production while managing the herd at levels below the carrying capacity
Finstad, G.L., Prichard, A.K.
core