Zobrazeno 1 - 10
of 471
pro vyhledávání: '"cultivated meat"'
Autor:
Casnici, Cyntia Vilasboas Calixto, Reis, Germano Glufke, Schulzmann, David, Papanastassiou, Marina, Clegg, Jeremy
Publikováno v:
Walking the Talk? MNEs Transitioning Towards a Sustainable World
Publikováno v:
Journal of Animal Reproduction and Biotechnology, Vol 39, Iss 3, Pp 212-219 (2024)
Background: This study explores the potential of discarded male layer embryos as a sustainable and non-GMO cell source for cultivated chicken meat production. The research aims to identify efficient methods for isolating muscle progenitor cells (MPCs
Externí odkaz:
https://doaj.org/article/9db96ff567b641be816dee392ce329ab
Autor:
Vincent Bodiou, Anitha Ajith Kumar, Edoardo Massarelli, Tessa van Haaften, Mark J. Post, Panagiota Moutsatsou
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
IntroductionTo bring cultivated beef to the market, a scalable system that can support growth of bovine satellite cells (bSCs) in a serum-free and preferably also animal-free medium is of utmost importance. The use of microcarriers (MCs) is, at the m
Externí odkaz:
https://doaj.org/article/c2e70c864a8c40679b641e12df92fa43
Autor:
Fabiana Giglio, Carmen Scieuzo, Sofia Ouazri, Valentina Pucciarelli, Dolores Ianniciello, Sophia Letcher, Rosanna Salvia, Ambrogio Laginestra, David L. Kaplan, Patrizia Falabella
Publikováno v:
Small Science, Vol 4, Iss 10, Pp n/a-n/a (2024)
The increasing global population and demand for meat have led to the need to find sustainable and viable alternatives to traditional production methods. One potential solution is cultivated meat (CM), which involves producing meat in vitro from anima
Externí odkaz:
https://doaj.org/article/48d2410b17e74109b6ebaec77e0058f9
Autor:
BUSCEMI, FRANCESCO
Publikováno v:
S&F_scienzaefilosofia.it, Iss 31, Pp 39-52 (2024)
For a Biosemiotics of Cultivated Meat: Cell-Based Food and Its Positioning Between Nature and Culture The production of cultivated meat, which allows companies to produce meat without raising or killing animals, may potentially solve many of today
Externí odkaz:
https://doaj.org/article/21fea9dfa28c4c35a3de5e4eb20d9a85
Publikováno v:
Journal of Future Foods, Vol 4, Iss 2, Pp 119-127 (2024)
ABSTRACT: With its more sustainable production mode and higher healthy food supplying, cultivated meat is gradually regarded as the promising alternative meat food in future by human beings. Most of the countries in the planet had participated in the
Externí odkaz:
https://doaj.org/article/7353f2872a114d96823c5f980cd8d054
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionCultivated meat has received growing attention since claims were made that cultivated meat can be produced more ethically and sustainably than the current meat production. However, there are still major challenges in the development of ce
Externí odkaz:
https://doaj.org/article/94abf71f60784a19b93f10a40672dfb8
Autor:
Seung Yun Lee, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Ermie Mariano, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Sun Jin Hur
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 1, Pp 1-30 (2024)
Interest and investment in cultivated meat are increasing because of the realization that it can effectively supply sufficient food resources and reduce the use of livestock. Nevertheless, accurate information on the specific technologies used for cu
Externí odkaz:
https://doaj.org/article/0f02805ac0d24adda8b28c370ed11785
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Cultivated meat refers to edible meat obtained by proliferating cells without killing livestock in a laboratory. The selection of donor animals is a crucial factor for efficient cell culture production. Hanwoo is a native Korean taurine cattle breed
Externí odkaz:
https://doaj.org/article/b9e63aeb05c24757828bf630c360574e
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100326- (2024)
This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation. A survey of 107 diners was conducted at Huber's Butchery and Bistro i
Externí odkaz:
https://doaj.org/article/60556cf500ee4c298ee178ef8d4a8690