Techniques, challenges and future prospects for cell-based meat

[1]  U. Annapure,et al.  Clean meat: techniques for meat production and its upcoming challenges , 2021, Animal biotechnology.

[2]  G. Du,et al.  Trends and ideas in technology, regulation and public acceptance of cultured meat , 2021 .

[3]  Nicolas Treich.  Cultured Meat: Promises and Challenges , 2021, Environmental and Resource Economics.

[4]  Lars Gertenbach,et al.  Eating ourselves out of industrial excess? Degrowth, multi-species conviviality and the micro-politics of cultured meat , 2021 .

[5]  M. Kurisawa,et al.  Integrating Biomaterials and Food Biopolymers for Cultured Meat Production. , 2021, Acta biomaterialia.

[6]  D. Fu,et al.  SMAD2 promotes myogenin expression and terminal myogenic differentiation , 2020, Development.

[7]  M. Kumar,et al.  Stem cells-derived in vitro meat: from petri dish to dinner plate , 2020, Critical reviews in food science and nutrition.

[8]  D. Choudhury,et al.  3D Printing of cultured meat products , 2020, Critical reviews in food science and nutrition.

[9]  K. Ameer,et al.  Strategies for Sustainable Substitution of Livestock Meat , 2020, Foods.

[10]  C. Bryant.  Culture, meat, and cultured meat , 2020, Journal of animal science.

[11]  Nicole E. Negowetti,et al.  Scientific, sustainability and regulatory challenges of cultured meat , 2020, Nature Food.

[12]  H. Lee,et al.  Status of meat alternatives and their potential role in the future meat market — A review , 2020, Asian-Australasian journal of animal sciences.

[13]  D. Choudhury,et al.  The Business of Cultured Meat. , 2020, Trends in biotechnology.

[14]  A. Baiano.  3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues , 2020, Food Reviews International.

[15]  M. Post,et al.  The effect of information content on acceptance of cultured meat in a tasting context , 2020, PloS one.

[16]  Andrew J. Stout,et al.  Prospects and challenges for cell-cultured fat as a novel food ingredient. , 2020, Trends in food science & technology.

[17]  Jian Chen,et al.  Challenges and possibilities for bio-manufacturing cultured meat , 2020 .

[18]  Mark J. Post,et al.  Microcarriers for Upscaling Cultured Meat Production , 2020, Frontiers in Nutrition.

[19]  J. Hocquette,et al.  The Myth of Cultured Meat: A Review , 2020, Frontiers in Nutrition.

[20]  P. Gale,et al.  The Risk of Infection by African Swine Fever Virus in European Swine Through Boar Movement and Legal Trade of Pigs and Pig Meat , 2020, Frontiers in Veterinary Science.

[21]  P. Moutsatsou,et al.  Serum-free media for the growth of primary bovine myoblasts , 2019, Cytotechnology.

[22]  Jacy Reese Anthis,et al.  Cell-cultured meat: Lessons from GMO adoption and resistance , 2019, Appetite.

[23]  L. Dixon,et al.  African Swine Fever Epidemiology and Control. , 2019, Annual review of animal biosciences.

[24]  K. Parker,et al.  Muscle tissue engineering in fibrous gelatin: implications for meat analogs , 2019, npj Science of Food.

[25]  Mohd Javaid,et al.  4D printing applications in medical field: A brief review , 2019, Clinical Epidemiology and Global Health.

[26]  P. G. Campbell,et al.  3D bioprinting of collagen to rebuild components of the human heart , 2019, Science.

[27]  Z. Bhat,et al.  Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter-Free Harvest. , 2019, Comprehensive reviews in food science and food safety.

[28]  World Population Prospects 2019: Highlights , 2019, Statistical Papers - United Nations (Ser. A), Population and Vital Statistics Report.

[29]  Marianne J. Ellis,et al.  Bioprocess Design Considerations for Cultured Meat Production With a Focus on the Expansion Bioreactor , 2019, Front. Sustain. Food Syst..

[30]  B. V. Mierlo,et al.  Meat alternatives: an integrative comparison , 2019, Trends in Food Science & Technology.

[31]  N. Davidovitch,et al.  Environmental Effects of the Livestock Industry: The Relationship between Knowledge, Attitudes, and Behavior among Students in Israel , 2019, International journal of environmental research and public health.

[32]  J. Freeman,et al.  Optimizing C2C12 myoblast differentiation using polycaprolactone-polypyrrole copolymer scaffolds. , 2018, Journal of biomedical materials research. Part A.

[33]  Wu Liu.  A Review on the Genetic Regulation of Myogenesis and Muscle Development , 2019, American Journal of Biochemistry and Biotechnology.

[34]  Stephanie Grass.  Negative Impacts of the Beef Industry: Lab-Grown Meat , 2019, WRIT: Journal of First-Year Writing.

[35]  Jihoon Park,et al.  Three-Dimensional Tissue and Organ Printing in Regenerative Medicine , 2019, Principles of Regenerative Medicine.

[36]  R. Pierrehumbert,et al.  Climate Impacts of Cultured Meat and Beef Cattle , 2019, Front. Sustain. Food Syst..

[37]  Vinod Verma,et al.  Nanomedicine in cancer stem cell therapy: from fringe to forefront , 2018, Cell and Tissue Research.

[38]  J. Barnett,et al.  Consumer acceptance of cultured meat: A systematic review. , 2018, Meat science.

[39]  Marianne J. Ellis,et al.  Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture , 2018, Trends in food science & technology.

[40]  J. Penn.  "Cultured Meat": Lab-Grown Beef and Regulating the Future Meat Market , 2018 .

[41]  Peter Slade.  If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers , 2018, Appetite.

[42]  Bernadette Sütterlin,et al.  Perceived naturalness and evoked disgust influence acceptance of cultured meat. , 2018, Meat science.

[43]  S. Ramakrishna,et al.  Cultured meat: state of the art and future , 2018 .

[44]  Mohd Anuar Ramli,et al.  Cultured Meat in Islamic Perspective , 2018, Journal of Religion and Health.

[45]  Yuchuan Wang,et al.  3D printing: printing precision and application in food sector , 2017 .

[46]  J. Hocquette,et al.  Artificial meat and the future of the meat industry , 2017 .

[47]  Harsh Panwar,et al.  Nanotechnology: An Untapped Resource for Food Packaging , 2017, Front. Microbiol..

[48]  H. Tobi,et al.  Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch , 2017, Appetite.

[49]  Michael J. Beauchamp,et al.  Moving from millifluidic to truly microfluidic sub-100-μm cross-section 3D printed devices , 2017, Analytical and Bioanalytical Chemistry.

[50]  Bernadette Sütterlin,et al.  Importance of perceived naturalness for acceptance of food additives and cultured meat , 2017, Appetite.

[51]  Fei Wang,et al.  Characterization and isolation of highly purified porcine satellite cells , 2017, Cell Death Discovery.

[52]  Sunil Kumar,et al.  In vitro meat: A future animal-free harvest , 2017, Critical reviews in food science and nutrition.

[53]  C. Phillips,et al.  Attitudes to in vitro meat: A survey of potential consumers in the United States , 2017, PloS one.

[54]  Keith C. Norris,et al.  Vitamin D induces myogenic differentiation in skeletal muscle derived stem cells , 2017, Endocrine connections.

[55]  M. Sohaib,et al.  Tissue engineering approaches to develop cultured meat from cells: A mini review , 2017 .

[56]  H. Tobi,et al.  Explicit and implicit attitude toward an emerging food technology: The case of cultured meat , 2017, Appetite.

[57]  P. Bisen,et al.  Contaminant sensors: nanotechnology-based contaminant sensors , 2017 .

[58]  J. Hocquette,et al.  New Sources of Animal Proteins: Cultured Meat , 2017 .

[59]  M. Cecchini,et al.  Ultrastructural Characterization of the Lower Motor System in a Mouse Model of Krabbe Disease , 2016, Scientific Reports.

[60]  Josh Milburn.  Chewing Over In Vitro Meat: Animal Ethics, Cannibalism and Social Progress , 2016 .

[61]  Keekyoung Kim,et al.  3D bioprinting for engineering complex tissues. , 2016, Biotechnology advances.

[62]  A. Schnitzler,et al.  Bioprocessing of human mesenchymal stem/stromal cells for therapeutic use: Current technologies and challenges , 2016 .

[63]  Seung-Yoon Park,et al.  Stabilin-2 modulates the efficiency of myoblast fusion during myogenic differentiation and muscle regeneration , 2016, Nature Communications.

[64]  Dong-Woo Cho,et al.  Computer-aided multiple-head 3D printing system for printing of heterogeneous organ/tissue constructs , 2016, Scientific Reports.

[65]  C. Gough,et al.  Consumer responses to a future UK food system , 2016 .

[66]  Carolyn S. Mattick,et al.  Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States. , 2015, Environmental science & technology.

[67]  L. Laestadius.  Public Perceptions of the Ethics of In-vitro Meat: Determining an Appropriate Course of Action , 2015 .

[68]  Shruti Sharma,et al.  In vitro meat production system: why and how? , 2015, Journal of Food Science and Technology.

[69]  Sergiy Smetana,et al.  Meat alternatives: life cycle assessment of most known meat substitutes , 2015, The International Journal of Life Cycle Assessment.

[70]  Beate Seibt,et al.  Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat , 2015, Public understanding of science.

[71]  E. Albrecht,et al.  Differentiation of bovine satellite cell-derived myoblasts under different culture conditions , 2015, In Vitro Cellular & Developmental Biology - Animal.

[72]  M. Pandurangan,et al.  A novel approach for in vitro meat production , 2015, Applied Microbiology and Biotechnology.

[73]  Pieter Rutsaert,et al.  'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. , 2015, Meat science.

[74]  L. Laestadius,et al.  Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments , 2015, Public Health Nutrition.

[75]  Jameson M. Wetmore,et al.  An Anticipatory Social Assessment of Factory-Grown Meat , 2015, IEEE Technology and Society Magazine.

[76]  Sunil Kumar,et al.  In vitro meat production: Challenges and benefits over conventional meat production , 2015 .

[77]  Bernard Faye,et al.  Cultured meat from muscle stem cells: A review of challenges and prospects , 2015 .

[78]  J. Hocquette,et al.  Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry , 2015 .

[79]  J. Hocquette,et al.  What is artificial meat and what does it mean for the future of the meat industry , 2015 .

[80]  W. Verbeke,et al.  Challenges and prospects for consumer acceptance of cultured meat , 2015 .

[81]  M. Wheeler,et al.  INVITED REVIEW: Evolution of meat animal growth research during the past 50 years: Adipose and muscle stem cells. , 2015, Journal of animal science.

[82]  Beate Seibt,et al.  ‘Would you eat cultured meat?’: Consumers’ reactions and attitude formation in Belgium, Portugal and the UK , 2015 .

[83]  C. Tucker,et al.  The significance of sensory appeal for reduced meat consumption , 2014, Appetite.

[84]  Vera Rogiers,et al.  Strategies for immortalization of primary hepatocytes. , 2014, Journal of hepatology.

[85]  J. Savulescu,et al.  The Ethics of Producing In Vitro Meat , 2014, Journal of applied philosophy.

[86]  P. Picouet,et al.  Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres. , 2014, Meat science.

[87]  Michael K. Skinner,et al.  Plastics Derived Endocrine Disruptors (BPA, DEHP and DBP) Induce Epigenetic Transgenerational Inheritance of Obesity, Reproductive Disease and Sperm Epimutations , 2013, PloS one.

[88]  J. Bruinsma,et al.  World agriculture towards 2030/2050: the 2012 revision , 2012 .

[89]  Z. Yablonka-Reuveni,et al.  Skeletal muscle satellite cells: background and methods for isolation and analysis in a primary culture system. , 2012, Methods in molecular biology.

[90]  H. Tuomisto,et al.  Environmental impacts of cultured meat production. , 2011, Environmental science & technology.

[91]  Zuhaib Fayaz Bhat,et al.  Prospectus of cultured meat—advancing meat alternatives , 2011 .

[92]  Polly,et al.  Critical Reviews in Food Science and Nutrition , 2011 .

[93]  K. Shimizu,et al.  Evaluation of serum‐free differentiation conditions for C2C12 myoblast cells assessed as to active tension generation capability , 2010, Biotechnology and bioengineering.

[94]  P. Mammen,et al.  Regulation of myoglobin expression , 2010, Journal of Experimental Biology.

[95]  M. Betti,et al.  Possibilities for an in vitro meat production system , 2010 .

[96]  L. Houdebine,et al.  Production of pharmaceutical proteins by transgenic animals , 2008, Comparative Immunology, Microbiology and Infectious Diseases.

[97]  Dennis Normile,et al.  Driven to Extinction , 2008, Science.

[98]  Buddy D Ratner,et al.  Cell sheet detachment affects the extracellular matrix: a surface science study comparing thermal liftoff, enzymatic, and mechanical methods. , 2005, Journal of biomedical materials research. Part A.

[99]  V A Mironov,et al.  Commentary: In vitro-cultured meat production. , 2005, Tissue engineering.

[100]  N. Byrne.  The Future Outlook , 1919, Nature.

[101]  M. Rudnicki,et al.  Cellular and molecular regulation of muscle regeneration. , 2004, Physiological reviews.

[102]  D. Mooney,et al.  Hydrogels for tissue engineering: scaffold design variables and applications. , 2003, Biomaterials.

[103]  H. Bannasch,et al.  Engineering of muscle tissue. , 2003, Clinics in plastic surgery.

[104]  C. Zandonella.  Tissue engineering: The beat goes on , 2003, Nature.

[105]  M A Benjaminson,et al.  In vitro edible muscle protein production system (MPPS): stage 1, fish. , 2002, Acta astronautica.

[106]  K. E,et al.  White Paper Cell Cultured Meat , 2022, Austin Food Sciences.

[107]  Meat : the Future series Alternative Proteins , 2022 .