Results 31 to 40 of about 3,176,373 (309)
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
, 2023 Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological ...
Ewa Czarniecka-Skubina +2 more
core +1 more source
International Journal of Communication, 2023 This study investigates the effect of motivational factors on the perceived familiarity gap in the context of plant-based meat alternatives (PBMAs). Through a nationally representative survey of 1,008 adults in Singapore, this study finds a perceived ...
Pengya Ai +2 more
doaj
Frontiers in Sustainable Food Systems, 2020 Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo +17 more
doaj +1 more source
, 2023 Over the previous forty years, the world's meat production has tripled and increased 20%. Compared to poor countries, developed or industrialized countries consume twice as much. The excessive animal rearing necessary to supply the world’s demand for meat negatively affects the entire environment, public health, animal genetic variety, and the general ...
openaire +2 more sources
Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats
Foods, 2022 The rapid development of technologies for cultured meat production has led to new challenges for producers regarding appropriate communication with future customers in order to deliver products to a viable market.
Lucie Pilařová +4 more
doaj +1 more source
Meat and meat alternatives: where is the gap in scientific knowledge and technology?
Italian Journal of Animal Science, 2023 The unprecedented surge of developing meat analogues and other alternative protein products in the past few years has occurred amidst numerous technological challenges. The creation of fibril structure and flavour from non-muscle proteinaceous sources to
Youling L. Xiong
doaj +1 more source
Proceedings, 2023 Background: Research on the consumer acceptance of alternative meats will aid our understanding of how to increase their consumption and demand. There are limited data on this in the Asian context, particularly comparing various alternative meat products
Airu Chia +6 more
doaj +1 more source
Towards Food Security of Alternative Dietary Proteins: a Comparison between Spain and the Dominican Republic [PDF]
Amfiteatru Economic, 2019 Current environmental and health concerns encourage a shift towards more sustainable diets. A variety of options are currently being investigated to achieve the food security of alternative-to-meat dietary proteins.
Cristino A. Gómez-Luciano, +2 more
doaj +1 more source
Frontiers in Sustainable Food SystemsAlternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast, are of enormous interest, as they are highly scalable, efficient, and sustainable, and the production ...
Ann-Kristin Gärtner +7 more
doaj +1 more source
, 2011 In a retrospective study on the microbiology of minced meat from small food businesses supplying directly to the consumer, the relative contribution of meat supplier, meat species and outlet where meat was minced was assessed by "Classification and ...
Aydın, Ali +9 more
core +1 more source