Results 41 to 50 of about 3,652,460 (334)
Prospectus of cultured meat—advancing meat alternatives [PDF]
Journal of Food Science and Technology, 2010 The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by ...
Zuhaib Fayaz Bhat, Hina Fayaz
openaire +1 more source
Foods, 2023 Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat.
Hosam Elhalis +4 more
doaj +1 more source
Exploring perceptions of sustainable proteins and meat attachment [PDF]
, 2018 Purpose: This study sought to explore consumer perceptions of more sustainable protein alternatives to conventional meat. Design/methodology/approach: A mixed methods design of interviews and an online survey identified key drivers and barriers to ...
Circus, Victoria E. +1 more
core +2 more sources
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2010 Abstract: The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons.
M A, Asgar +4 more
openaire +2 more sources
Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives
Future Foods, 2022 The development of plant-based meat is drawing considerable attention from scientific and industrial communities. In this frame, textured vegetable proteins (TVP) are gaining a momentum as key ingredients in meat alternatives. This review aims to provide
Marie-Christin Baune +3 more
doaj +1 more source
Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers
Foods, 2023 Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health issues.
Maria Font-i-Furnols
doaj +1 more source
Pea and rapeseed acreage and land use for plant-based meat alternatives in the EU☆
Oilseeds and fats, crops and lipids, 2021 Plant-based meat alternatives from grain legumes and oil crops are expected to play an increasing role in human nutrition. Several commercially available products use pea protein isolate as protein basis and rapeseed oil as lipid basis.
Pilorgé Etienne +4 more
doaj +1 more source
Alternatives to meat for halting the stable to table continuum – an update
Arab Journal of Basic and Applied Sciences, 2020 Irrefutable evidence of the adverse effects of meat consumption on health and environment, prompts an urgent need to raise awareness about moving from animal based dietary patterns to more plant based ones.
M. Mistry, A. George, S. Thomas
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 +1 more source
Journal of human nutrition and dietetics (Print), 2023 BACKGROUND Poor diets lead to negative health outcomes, including increased risk of noncommunicable diseases. Food systems, most notably agriculture, contribute to greenhouse gas emissions (GHGE) that lead to climate change. Meat consumption plays a role
Alice A Coffey +2 more
semanticscholar +1 more source