4.2 Article

Recent advances in in-vitro meat production

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Potential Alternatives of Animal Proteins for Sustainability in the Food Sector

Pavan Kumar et al.

Summary: With the increasing global population, meeting the demand for animal protein through conventional methods is impossible. To ensure sustainable supply, a holistic approach involving plant-based meat analogs, in vitro meat, insects, and single-cell proteins is required. However, there are challenges in technology, food safety, and regulation.

FOOD REVIEWS INTERNATIONAL (2023)

Review Food Science & Technology

Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities

Anuj Kumar et al.

Summary: In vitro cultured meat, which uses tissue engineering to meet global food demand, is an innovative solution to environmental and animal welfare issues. However, there are challenges in scaling up lab-grown meat production. This review focuses on the manufacturing of edible scaffolds for cultured meat production and discusses the current market situation, understanding of muscle tissue, and key components for production.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Review Food Science & Technology

3D Printing of cultured meat products

Harish K. Handral et al.

Summary: 3D printing technology has significant benefits for the scalable and reproducible production of cultured meat products, addressing issues such as protein, fat, and nutritional content regulation, as well as realistic texture.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Article Engineering, Biomedical

Perspectives on scaling production of adipose tissue for food applications

John S. K. Yuen et al.

Summary: This article discusses the importance and feasibility of using in vitro cultured or tissue engineered fat cells to enhance the complexity of flavors and aromas in meat alternatives. It outlines potential paths for large-scale production, while emphasizing the need for further research in adipogenic differentiation and 3D tissue formation at scale, and presents potential solutions based on contemporary research.

BIOMATERIALS (2022)

Article Engineering, Biomedical

Large-scale cultured meat production: Trends, challenges and promising biomanufacturing technologies

Lu Chen et al.

Summary: This paper analyzes the challenges facing the future food systems and presents the technologies needed for cell-based meat production and the obstacles to reaching commercial scale. It also explores the potential opportunities and factors influencing the success of cultured meat as a protein alternative.

BIOMATERIALS (2022)

Article Food Science & Technology

Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments

Elise Hocquette et al.

Summary: French consumers have different opinions on cultured meat, with a majority thinking that it is unhealthy or not tasty and an absurd and/or disgusting idea. However, a portion of respondents find it a fun and/or interesting and a promising and/or feasible idea. Those who are unfamiliar with cultured meat, young people, or women are more likely to support it, while older men and meat professionals are the most reluctant.

MEAT SCIENCE (2022)

Review Biochemistry & Molecular Biology

Genetic Manipulation and Bioreactor Culture of Plants as a Tool for Industry and Its Applications

Tomasz Kowalczyk et al.

Summary: In recent years, there has been growing interest in using transgenic plants as biofactories for the production of valuable secondary metabolites and recombinant proteins. Advances in genetic engineering technology have allowed for direct modification of genes involved in the biosynthesis of these compounds. Research has resulted in efficient plant systems that can produce specific metabolites and proteins, and the use of bioreactors enables industrial-scale production. This review paper provides an overview of the key research in the past decade, highlighting the use of transgenic plants as small, green biofactories and discussing the current state of patents in this field.

MOLECULES (2022)

Review Behavioral Sciences

Review of factors affecting consumer acceptance of cultured meat

Ashkan Pakseresht et al.

Summary: Concerns about animal welfare and sustainable meat production have led to increasing interest in cultured meat as a sustainable alternative. Factors such as public awareness, perceived naturalness, and food-related risk perception influence consumer acceptance/rejection of cultured meat. Ethical and environmental concerns may drive willingness to pay for meat substitutes but may not necessarily extend to cultured meat. Food neophobia and safety concerns are barriers to the adoption of this technology. Availability of alternatives and product features also play a role in consumer reception. Further research on the interrelationships of livestock production, food security, and alternative meat products is recommended.

APPETITE (2022)

Review Biotechnology & Applied Microbiology

Scaffolds for the manufacture of cultured meat

Jasmine Si Han Seah et al.

Summary: The cultured meat market has been growing rapidly since the creation of the first cultured meat burger in 2013. Efforts are being made to reduce costs and improve process efficiency through the elimination of serum in growth media and the use of bioreactors. Additionally, there is a focus on exploring plant-derived biomaterials for scaffolding in order to align with the vision of environmental conservation and animal welfare in cell-based meat production.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2022)

Article Engineering, Industrial

Understanding biomanufacturing of soy-based scaffolds for cell-cultured meat by vat polymerization

M. P. Sealy et al.

Summary: Emerging cell-cultured meat utilizes advances in stem cell biology and tissue engineering to manufacture animal-derived food. This research demonstrates that bioprinted soy-based polymers as edible scaffold material exhibit stable thermomechanical and chemical properties when subjected to high-temperature exposure during cooking. This study provides a foundation for high-temperature edible mechanics in the photolithographic manufacturing of cell-cultured meat and establishes new opportunities for tuning food properties.

CIRP ANNALS-MANUFACTURING TECHNOLOGY (2022)

Article Biochemistry & Molecular Biology

Chitosan-sodium alginate-collagen/gelatin three-dimensional edible scaffolds for building a structured model for cell cultured meat

Linzi Li et al.

Summary: This study demonstrates a novel method for producing structured cell cultured meat models using three-dimensional edible scaffolds. The researchers successfully supported the adhesion and proliferation of porcine skeletal muscle satellite cells on the scaffolds, resulting in the construction of cell cultured meat with similar properties to fresh pork.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Article Food Science & Technology

Natural flavonoid luteolin promotes the differentiation of porcine myoblasts through activation of PI3K/Akt/mTOR signaling

Xin Guan et al.

Summary: This study investigated the effects of four representative flavonoids on porcine myoblasts and found that these flavonoids had relatively low cytotoxicity but showed a weak ability to promote cell proliferation. Luteolin, one of the flavonoids, was found to have a positive effect on migration and differentiation of porcine myoblasts. The activation of the PI3K/Akt/mTOR signaling pathway was identified as the mechanism behind luteolin's effects. This study provided biological evidence for the application of luteolin in cultured meat production.

FOOD BIOSCIENCE (2022)

Review Biochemistry & Molecular Biology

Using Vertebrate Stem and Progenitor Cells for Cellular Agriculture, State-of-the-Art, Challenges, and Future Perspectives

Teodora Knezic et al.

Summary: Global food systems are facing pressure to provide enough food, especially protein-rich foods in times of crisis and inflation. Cultivated meat and seafood, obtained through cellular agriculture, are protein-rich alternatives. This review discusses vertebrate cell types and procedures relevant to cellular agriculture, as well as existing challenges and solutions.

BIOMOLECULES (2022)

Article Engineering, Biomedical

Fabrication of physical and chemical crosslinked hydrogels for bone tissue engineering

Xu Xue et al.

Summary: Bone tissue engineering provides promising tools for the treatment of bone-related diseases using biomimetic hydrogels. This article discusses the fabrication of biomimetic hydrogels using thermal sensitive polymers, mineral ions, chemically triggered agents, photo crosslinking initiators, and enzyme triggers. These hydrogels accelerate bone regeneration and the article also highlights key factors influencing therapeutic effects.

BIOACTIVE MATERIALS (2022)

Article Biology

Simple and effective serum-free medium for sustained expansion of bovine satellite cells for cell cultured meat

Andrew J. Stout et al.

Summary: Cell-cultured meat offers the potential for a more sustainable, ethical, resilient, and healthy food system. This study developed a low-cost serum-free media (Beefy-9) by adapting the B8 media for bovine satellite cells, enabling long-term satellite cell expansion without sacrificing myogenicity.

COMMUNICATIONS BIOLOGY (2022)

Article Engineering, Biomedical

Emulsion-templated microparticles with tunable stiffness and topology: Applications as edible microcarriers for cultured meat

Sam C. P. Norris et al.

Summary: Researchers have found that edible microcarriers can support the expansion and differentiation of muscle cells in a bioreactor, providing potential for scalable production of cultured meat.

BIOMATERIALS (2022)

Article Engineering, Biomedical

Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production

R. Christel Andreassen et al.

Summary: This study aims to produce food-grade microcarriers (MCs) and test their ability to expand bovine muscle cells. The researchers found that the MCs made from food industry by-products have good physical properties and biocompatibility, and can successfully expand bovine muscle cells. Different MCs show different cell receptor interactions and can activate and proliferate muscle cells.

BIOMATERIALS (2022)

Review Food Science & Technology

New insights in improving sustainability in meat production: opportunities and challenges

Pavan Kumar et al.

Summary: Treating livestock as production machines leads to depletion of natural resources, increased greenhouse gas emissions, and ethical issues. Achieving sustainability in the meat sector requires a multifaced approach, including digitalization, precision farming, and the application of remote sensing and artificial intelligence.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Review Nutrition & Dietetics

Technological interventions in improving the functionality of proteins during processing of meat analogs

Pavan Kumar et al.

Summary: Meat analogs are a sustainable alternative to traditional meat products, and proteins play a vital role in mimicking the appearance and texture of meat. However, extracting suitable proteins from vegetable, mycoprotein, algal, and single-cell protein sources remains a challenge.

FRONTIERS IN NUTRITION (2022)

Article Food Science & Technology

Effects of selected flavonoids on cell proliferation and differentiation of porcine muscle stem cells for cultured meat production

Yun Guo et al.

Summary: Flavonoids have significant effects on promoting the proliferation and differentiation of porcine muscle stem cells. 3,2-dihydroxyflavone is optimal for proliferation while quercetin is optimal for differentiation.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Production of cultured meat by culturing porcine smooth muscle cells in vitro with food grade peanut wire-drawing protein scaffold

Yan-Yan Zheng et al.

Summary: Using peanut wire-drawing protein as a scaffold material can promote cell adhesion and proliferation in cultured meat, producing higher quality muscle tissue. This technology provides an innovative pathway for the industrialized production of cultured meat.

FOOD RESEARCH INTERNATIONAL (2022)

Proceedings Paper Engineering, Biomedical

Exploring Properties of Edible Hydrolyzed Collagen for 3D Food Printing of Scaffold for Biomanufacturing Cultivated Meat

Summary: This paper presents a new 3D food printing process for manufacturing scaffolds for cultivated meat using edible hydrolyzed collagen. The study analyzes the rheological properties of the collagen ink and the variations in scaffold pore size and morphology caused by changes in ink composition and freeze-drying conditions. The results provide insights into the viability of using commercially available food-grade ingredients for cultivating meat scaffolds using 3D food printing and freeze-drying.

V CIRP CONFERENCE ON BIOMANUFACTURING (2022)

Article Agriculture, Multidisciplinary

How much will large-scale production of cell-cultured meat cost?

Greg L. Garrison et al.

Summary: The study aims to determine the cost of producing cell-cultured meat in a large-scale facility. The results suggest that the industry has a long way to go in terms of profitability and reducing costs.

JOURNAL OF AGRICULTURE AND FOOD RESEARCH (2022)

Article Agriculture, Multidisciplinary

Cultured beef: from small biopsy to substantial quantity

Lea Melzener et al.

Summary: Cultured meat is a promising technology to address issues related to conventional meat production, with potential market introduction in the next 3 to 4 years. Critical evaluation of the production process is necessary before market entry.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Review Materials Science, Multidisciplinary

Electrospinning for tissue engineering applications

Maryam Rahmati et al.

Summary: Tissue engineering utilizes principles from medicine, biology, and engineering to design biological substitutes for tissue regeneration and maintenance. Electrospinning is a valuable technique for creating biomimetic scaffolds, with a wide range of applications in biomedical fields. Various research efforts have focused on improving cell interactions with the nano fibrous surface and addressing challenges in using electrospinning for tissue engineering and regenerative medicine.

PROGRESS IN MATERIALS SCIENCE (2021)

Review Multidisciplinary Sciences

Alternative to FBS in animal cell culture - An overview and future perspective

Karthikeyan Subbiahanadar Chelladurai et al.

Summary: Fetal bovine serum (FBS) is widely used in cell culture, but faces challenges such as high price and ethical concerns, leading to the search for alternatives. Various approaches have been suggested, with the combination of HPL and HI-CF proposed as a potential alternative to FBS, offering both scientific and economic benefits.

HELIYON (2021)

Article Engineering, Biomedical

Decompartmentalisation as a simple color manipulation of plant-based marbling meat alternatives

Shujian Ong et al.

Summary: Researchers used artificial intelligence to screen potential plant materials and found that jackfruit has natural structures to mimic marbling visuals of meat cuts. They developed a method to produce permanent meat-like colours by controlling the oxidation and incubation conditions of polyphenols. This approach of combining AI, tissue engineering, and sensory science unlocks the possibility of creating novel cell-based meat cuts with consumer focus.

BIOMATERIALS (2021)

Article Engineering, Biomedical

Gelatin MAGIC powder as nutrient-delivering 3D spacer for growing cell sheets into cost-effective cultured meat

Sohyeon Park et al.

Summary: This study proposes a strategy to develop advanced cultured meat using MAGIC powder and myoblast sheets, improving cell proliferation by analyzing the nutrient loading and release of gelatin microspheres and selecting the most effective ones.

BIOMATERIALS (2021)

Review Food Science & Technology

Considerations for the development of cost-effective cell culture media for cultivated meat production

Edward N. O'Neill et al.

Summary: In recent years, innovation in cultivated meat development has been rapidly advancing due to its potential to address protein production challenges for a growing world population. Technical obstacles, particularly related to the media used for cell culture, still hinder large-scale commercialization. Success in producing cultivated meat requires food-grade, low-cost, and animal ingredient-free media.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Food Science & Technology

Evaluation of the effect of smooth muscle cells on the quality of cultured meat in a model for cultured meat

Yan-Yan Zheng et al.

Summary: Adding smooth muscle cells to cultured meat models significantly improves meat texture, increases collagen content and hardness, indicating that smooth muscle cells play a key role in improving the quality of cultured meat.

FOOD RESEARCH INTERNATIONAL (2021)

Review Biology

Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

Mila Djisalov et al.

Summary: The United Nations predicts that by 2050, the world will have nearly 10 billion people with 70% higher food demands than current systems can meet. Conventional livestock agriculture contributes to high greenhouse gas emissions, while cellular agriculture for meat production is considered a promising and sustainable solution. However, challenges such as scaling up production, regulatory compliance, and consumer acceptance still need to be addressed through a multidisciplinary approach. Advanced sensor monitoring options are necessary for ensuring food safety and optimizing production efficiency in cultured meat production.

BIOLOGY-BASEL (2021)

Article Multidisciplinary Sciences

Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting

Dong-Hee Kang et al.

Summary: This study demonstrates the fabrication of steak-like tissue using tendon-gel integrated bioprinting technology, combining bovine skeletal muscle, adipose tissue, and blood capillary tissue. This promising technology could be used for producing various types of cultured meats resembling steak.

NATURE COMMUNICATIONS (2021)

Article Food Science & Technology

Decellularized spinach: An edible scaffold for laboratory-grown meat

Jordan D. Jones et al.

Summary: By 2050, there may not be enough land suitable for agriculture globally and cellular agriculture offers a potential solution to produce edible meat. This study demonstrates that decellularized spinach leaves can serve as an edible scaffold for the growth of animal muscle cells, potentially accelerating the development of lab-grown meat.

FOOD BIOSCIENCE (2021)

Review Agriculture, Dairy & Animal Science

In-vitro meat: a promising solution for sustainability of meat sector

Pavan Kumar et al.

Summary: In-vitro meat production, a novel concept in food biotechnology, involves cultivating edible biomass from stem cells harvested from live animals. It is seen as an efficient, environmentally friendly, and ethical method of meat production, but faces challenges such as sourcing of stem cells, regulatory framework, and consumer acceptance. Commercialization, cost-effectiveness, and widespread acceptance are crucial for in-vitro meat to make significant changes in socio-economic and environmental spheres.

JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY (2021)

Review Agriculture, Dairy & Animal Science

Technical requirements for cultured meat production: a review

Sivasubramanian Ramani et al.

Summary: Environment, food, and disease impact our genome, livestock adaptation can cause emerging infectious diseases, changes in meat production are needed, and cellular agriculture could be a solution.

JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY (2021)

Review Food Science & Technology

Trends and ideas in technology, regulation and public acceptance of cultured meat

Xin Guan et al.

Summary: Cultured meat, produced through ex vivo culturing of animal cells, is seen as a promising solution to address concerns related to conventional livestock production. Despite the high business enthusiasm and broad market prospects, many startups are still in the process of determining and optimizing steps, indicating a long journey ahead before cultured meat can compete with conventional meat.

FUTURE FOODS (2021)

Article Food Science & Technology

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak

Mai Furuhashi et al.

Summary: In response to the growing global demand for meat, cultured meat technology is being developed to address potential meat shortages in the future. A method for constructing 3D-cultured bovine muscle tissue with aligned myotubes that contract in response to electrical stimulation has been proposed, showing potential for producing clean cultured steak meat simulating real meat.

NPJ SCIENCE OF FOOD (2021)

Review Food Science & Technology

Muscle stem cell isolation and in vitro culture for meat production: A methodological review

Kwang-Hwan Choi et al.

Summary: This review discusses the process of in vitro myogenesis for cultured meat production in detail, emphasizing the importance of each step and noting the optimization potential in the current steps to enable the in vitro creation of edible muscle-derived meat products. It also highlights the significance of this process for both cultured meat production and business sectors seeking new biomaterials for the food industry.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Chemistry, Multidisciplinary

Instant Thermal Switching from Soft Hydrogel to Rigid Plastics Inspired by Thermophile Proteins

Takayuki Nonoyama et al.

ADVANCED MATERIALS (2020)

Article Engineering, Biomedical

Development of rolled scaffold for high-density adherent cell culture

Ashkan YekrangSafakar et al.

BIOMEDICAL MICRODEVICES (2020)

Article Biotechnology & Applied Microbiology

Mammalian cell cultivation using nutrients extracted from microalgae

Yuta Okamoto et al.

BIOTECHNOLOGY PROGRESS (2020)

Article Biotechnology & Applied Microbiology

Serum-free media for the growth of primary bovine myoblasts

A. M. Kolkmann et al.

CYTOTECHNOLOGY (2020)

Article Materials Science, Biomaterials

Collagen-I and fibronectin modified three-dimensional electrospun PLGA scaffolds for long-term in vitro maintenance of functional hepatocytes

Prativa Das et al.

MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2020)

Article Food Science & Technology

A New Edible Film to Produce In Vitro Meat

Nicole Orellana et al.

Article Food Science & Technology

Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany

Jacqueline Dupont et al.

FOOD QUALITY AND PREFERENCE (2020)

Article Cell & Tissue Engineering

Negligible-Cost and Weekend-Free Chemically Defined Human iPSC Culture

Hui-Hsuan Kuo et al.

STEM CELL REPORTS (2020)

Review Food Science & Technology

Prospects and challenges for cell-cultured fat as a novel food ingredient

Kyle D. Fish et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Tissue-Specific Decellularization Methods: Rationale and Strategies to Achieve Regenerative Compounds

Unai Mendibil et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

Editorial Material Biotechnology & Applied Microbiology

Preface to the special issue Technology in tissue culture toward horizon of plant biotechnology

Yutaka Tabei et al.

PLANT BIOTECHNOLOGY (2020)

Editorial Material Biotechnology & Applied Microbiology

The Business of Cultured Meat

Deepak Choudhury et al.

TRENDS IN BIOTECHNOLOGY (2020)

Article Food Science & Technology

Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods

Tanja Zidaric et al.

FOOD ENGINEERING REVIEWS (2020)

Review Veterinary Sciences

The use of induced pluripotent stem cells in domestic animals: a narrative review

Rachel A. Scarfone et al.

BMC VETERINARY RESEARCH (2020)

Article Cell & Tissue Engineering

Pluripotent pig embryonic stem cell lines originating from in vitro-fertilized and parthenogenetic embryos

Kwang-Hwan Choi et al.

STEM CELL RESEARCH (2020)

Review Food Science & Technology

Scientific, sustainability and regulatory challenges of cultured meat

Mark J. Post et al.

NATURE FOOD (2020)

Review Nutrition & Dietetics

Scale-Up Technologies for the Manufacture of Adherent Cells

Caroline Faria Bellani et al.

FRONTIERS IN NUTRITION (2020)

Review Materials Science, Biomaterials

Construction and application of textile-based tissue engineering scaffolds: a review

Yongjie Jiao et al.

BIOMATERIALS SCIENCE (2020)

Review Nutrition & Dietetics

Microcarriers for Upscaling Cultured Meat Production

Vincent Bodiou et al.

FRONTIERS IN NUTRITION (2020)

Review Cell & Tissue Engineering

Small Molecules that Promote Self-Renewal of Stem Cells and Somatic Cell Reprogramming

Guofang Chen et al.

STEM CELL REVIEWS AND REPORTS (2020)

Review Nutrition & Dietetics

The Myth of Cultured Meat: A Review

Sghaier Chriki et al.

FRONTIERS IN NUTRITION (2020)

Article Materials Science, Biomaterials

Development of solvent-casting particulate leaching (SCPL) polymer scaffolds as improved three-dimensional supports to mimic the bone marrow niche

Antonella Sola et al.

MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2019)

Letter Biotechnology & Applied Microbiology

Challenges in the quest for 'clean meat'

Lieven Thorrez et al.

NATURE BIOTECHNOLOGY (2019)

Article Engineering, Biomedical

Migration and Phenotype Control of Human Dermal Fibroblasts by Electrospun Fibrous Substrates

Huizhi Chen et al.

ADVANCED HEALTHCARE MATERIALS (2019)

Review Materials Science, Biomaterials

Attachment and detachment strategies in microcarrier-based cell culture technology: A comprehensive review

Sorour Derakhti et al.

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2019)

Article Chemistry, Multidisciplinary

In vivo temperature-sensitive drug release system trigged by cooling using low-melting-point microcrystalline wax

Kohei Matsumoto et al.

JOURNAL OF CONTROLLED RELEASE (2019)

Article Cell & Tissue Engineering

Stirred Suspension Bioreactor Culture of Porcine Induced Pluripotent Stem Cells

Kyle Burrell et al.

STEM CELLS AND DEVELOPMENT (2019)

Article Multidisciplinary Sciences

Pyrogen retention: Comparison of the novel medium cut-off (MCO) membrane with other dialyser membranes

Michael Hulko et al.

SCIENTIFIC REPORTS (2019)

Article Cell & Tissue Engineering

Chemically Defined Media Can Maintain Pig Pluripotency Network In Vitro

Kwang-Hwan Choi et al.

STEM CELL REPORTS (2019)

Review Agriculture, Dairy & Animal Science

Review: Analysis of the process and drivers for cellular meat production

R. D. Warner

ANIMAL (2019)

Article Food Science & Technology

Strategies for overcoming aversion to unnaturalness: The case of clean meat

Christopher J. Bryant et al.

MEAT SCIENCE (2019)

Review Biochemical Research Methods

Current Progress in 3D Bioprinting of Tissue Analogs

Shiqing Zhang et al.

SLAS TECHNOLOGY (2019)

Article Cell & Tissue Engineering

A Three-Dimensional Culture Model of Reversibly Quiescent Myogenic Cells

Salvatore Aguanno et al.

STEM CELLS INTERNATIONAL (2019)

Review Nanoscience & Nanotechnology

Current progress in application of polymeric nanofibers to tissue engineering

Sorour Nemati et al.

NANO CONVERGENCE (2019)

Article Engineering, Biomedical

Optimizing C2C12 myoblast differentiation using polycaprolactone-polypyrrole copolymer scaffolds

Daniel Browe et al.

JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A (2019)

Review Biotechnology & Applied Microbiology

Recent Developments in Bioprocessing of Recombinant Proteins: Expression Hosts and Process Development

Nagesh K. Tripathi et al.

FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2019)

Review Food Science & Technology

Bioprocess Design Considerations for Cultured Meat Production With a Focus on the Expansion Bioreactor

Scott J. Allan et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)

Review Food Science & Technology

Cell-Based Fish: A Novel Approach to Seafood Production and an Opportunity for Cellular Agriculture

Natalie Rubio et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)

Review Food Science & Technology

Scaffolds for 3D Cell Culture and Cellular Agriculture Applications Derived From Non-animal Sources

Santiago Campuzano et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)

Article Food Science & Technology

Climate Impacts of Cultured Meat and Beef Cattle

John Lynch et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)

Review Food Science & Technology

Possibilities for Engineered Insect Tissue as a Food Source

Natalie R. Rubio et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)

Article Food Science & Technology

Muscle tissue engineering in fibrous gelatin: implications for meat analogs

Luke A. MacQueen et al.

NPJ SCIENCE OF FOOD (2019)

Review Biochemistry & Molecular Biology

Specialized Plant Metabolism Characteristics and Impact on Target Molecule Biotechnological Production

Helio Nitta Matsuura et al.

MOLECULAR BIOTECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Probing lactate metabolism variations in large-scale bioreactors

Sen Xu et al.

BIOTECHNOLOGY PROGRESS (2018)

Review Biochemistry & Molecular Biology

Chemical crosslinking of biopolymeric scaffolds: Current knowledge and future directions of crosslinked engineered bone scaffolds

Ahmad Oryan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Food Science & Technology

Perceived naturalness and evoked disgust influence acceptance of cultured meat

Michael Siegrist et al.

MEAT SCIENCE (2018)

Review Food Science & Technology

Consumer acceptance of cultured meat: A systematic review

Christopher Bryant et al.

MEAT SCIENCE (2018)

Article Multidisciplinary Sciences

Efficient derivation of stable primed pluripotent embryonic stem cells from bovine blastocysts

Yanina Soledad Bogliotti et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2018)

Article Multidisciplinary Sciences

Modulating cell state to enhance suspension expansion of human pluripotent stem cells

Yonatan Y. Lipsitz et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2018)

Review Cell & Tissue Engineering

The Evolution of Polystyrene as a Cell Culture Material

Max J. Lerman et al.

TISSUE ENGINEERING PART B-REVIEWS (2018)

Article Multidisciplinary Sciences

Electrospinning over Solvent Casting: Tuning of Mechanical Properties of Membranes

Kajal Ghosal et al.

SCIENTIFIC REPORTS (2018)

Review Physiology

The Importance of Biophysical and Biochemical Stimuli in Dynamic Skeletal Muscle Models

Babette Maleiner et al.

FRONTIERS IN PHYSIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Bovine myoblast cell production in a microcarriers-based system

Sanne Verbruggen et al.

CYTOTECHNOLOGY (2018)

Review Food Science & Technology

Meat analogues: Health promising sustainable meat substitutes

Pavan Kumar et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Biotechnology & Applied Microbiology

Golden bananas in the field: elevated fruit pro-vitamin A from the expression of a single banana transgene

Jean-Yves Paul et al.

PLANT BIOTECHNOLOGY JOURNAL (2017)

Article Biochemistry & Molecular Biology

Enhanced Cell Growth of Adipocyte-Derived Mesenchymal Stem Cells Using Chemically-Defined Serum-Free Media

Myung-Suk Lee et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)

Review Chemistry, Multidisciplinary

Recent progress in cellulose nanocrystals: sources and production

Djalal Trache et al.

NANOSCALE (2017)

Article Chemistry, Multidisciplinary

Cell adhesive spectra along surface wettability gradient from superhydrophilicity to superhydrophobicity

Jingxin Meng et al.

SCIENCE CHINA-CHEMISTRY (2017)

Article Medicine, Research & Experimental

The Self-Assembling Process and Applications in Tissue Engineering

Jennifer K. Lee et al.

COLD SPRING HARBOR PERSPECTIVES IN MEDICINE (2017)

Article Biochemical Research Methods

Aggregation kinetics of human mesenchymal stem cells under wave motion

Ang-Chen Tsai et al.

BIOTECHNOLOGY JOURNAL (2017)

Review Chemistry, Multidisciplinary

Recent Advances in Nanomaterials for Gene Delivery-A Review

Michael K. Riley et al.

NANOMATERIALS (2017)

Article Multidisciplinary Sciences

Attitudes to in vitro meat: A survey of potential consumers in the United States

Matti Wilks et al.

PLOS ONE (2017)

Article Multidisciplinary Sciences

Enhanced Development of Skeletal Myotubes from Porcine Induced Pluripotent Stem Cells

Nicholas J. Genovese et al.

SCIENTIFIC REPORTS (2017)

Review Plant Sciences

Algae as Source of Natural Flavour Enhancers - A Mini Review

Srijonee Choudhury et al.

PLANT SCIENCE TODAY (2017)

Article Nanoscience & Nanotechnology

Developing a Continuous Bioprocessing Approach to Stromal Cell Manufacture

Martina Miotto et al.

ACS APPLIED MATERIALS & INTERFACES (2017)

Review Biophysics

Advances and challenges in stem cell culture

Christina McKee et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2017)

Review Agriculture, Multidisciplinary

Tissue engineering approaches to develop cultured meat from cells: A mini review

Muhammad Sajid Arshad et al.

COGENT FOOD & AGRICULTURE (2017)

Review Cell Biology

A decade of transcription factor-mediated reprogramming to pluripotency

Kazutoshi Takahashi et al.

NATURE REVIEWS MOLECULAR CELL BIOLOGY (2016)

Article Multidisciplinary Sciences

Three-dimensional bioprinting of thick vascularized tissues

David B. Kolesky et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2016)

Article Cell & Tissue Engineering

Theoretical and Practical Issues That Are Relevant When Scaling Up hMSC Microcarrier Production Processes

Valentin Jossen et al.

STEM CELLS INTERNATIONAL (2016)

Review Multidisciplinary Sciences

Strategies for the chemical and biological functionalization of scaffolds for cardiac tissue engineering: a review

Marwa Tallawi et al.

JOURNAL OF THE ROYAL SOCIETY INTERFACE (2015)

Article Biochemistry & Molecular Biology

Generation of Induced Pluripotent Stem Cells From Domestic Goats

Shelley E. S. Sandmaier et al.

MOLECULAR REPRODUCTION AND DEVELOPMENT (2015)

Article Cell Biology

Induced Pluripotency and Epigenetic Reprogramming

Konrad Hochedlinger et al.

COLD SPRING HARBOR PERSPECTIVES IN BIOLOGY (2015)

Review Cell & Tissue Engineering

Bioprocessing strategies for the large-scale production of human mesenchymal stem cells: a review

Krishna M. Panchalingam et al.

STEM CELL RESEARCH & THERAPY (2015)

Review Agriculture, Multidisciplinary

Cultured meat from muscle stem cells: A review of challenges and prospects

Isam T. Kadim et al.

JOURNAL OF INTEGRATIVE AGRICULTURE (2015)

Article Agriculture, Multidisciplinary

Educated consumers don't believe artificial meat is the solution to the problems with the meat industry

Aurelie Hocquette et al.

JOURNAL OF INTEGRATIVE AGRICULTURE (2015)

Review Agriculture, Multidisciplinary

Alternatives for large-scale production of cultured beef: A review

Matilda S. M. Moritz et al.

JOURNAL OF INTEGRATIVE AGRICULTURE (2015)

Article Biotechnology & Applied Microbiology

Phenotypic and Functional Properties of Porcine Dedifferentiated Fat Cells during the Long-Term Culture In Vitro

Xuewu Peng et al.

BIOMED RESEARCH INTERNATIONAL (2015)

Review Biotechnology & Applied Microbiology

Chitosan and Its Potential Use as a Scaffold for Tissue Engineering in Regenerative Medicine

Martin Rodriguez-Vazquez et al.

BIOMED RESEARCH INTERNATIONAL (2015)

Review Engineering, Biomedical

Effects of processing parameters in thermally induced phase separation technique on porous architecture of scaffolds for bone tissue engineering

Rosa Akbarzadeh et al.

JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART B-APPLIED BIOMATERIALS (2014)

Editorial Material Agriculture, Multidisciplinary

Cultured beef: medical technology to produce food

Mark J. Post

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

Review Cell Biology

Three-dimensional tissue cultures: current trends and beyond

Henry Page et al.

CELL AND TISSUE RESEARCH (2013)

Article Cell & Tissue Engineering

Adipogenesis of Human Adipose-Derived Stem Cells Within Three-Dimensional Hollow Fiber-Based Bioreactors

Joerg C. Gerlach et al.

TISSUE ENGINEERING PART C-METHODS (2012)

Article Engineering, Environmental

Environmental Impacts of Cultured Meat Production

Hanna L. Tuomisto et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2011)

Review Cell Biology

The Skeletal Muscle Satellite Cell: Still Young and Fascinating at 50

Zipora Yablonka-Reuveni

JOURNAL OF HISTOCHEMISTRY & CYTOCHEMISTRY (2011)

Review Microbiology

Eukaryote-Like Serine/Threonine Kinases and Phosphatases in Bacteria

Sandro F. F. Pereira et al.

MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2011)

Review Food Science & Technology

Meet the new meat: tissue engineered skeletal muscle

Marloes L. P. Langelaan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)

Article Developmental Biology

Plant protein hydrolysates (plant peptones) as substitutes for animal proteins in embryo culture medium

F. George et al.

REPRODUCTION FERTILITY AND DEVELOPMENT (2009)

Article Cell Biology

Generation of Pig Induced Pluripotent Stem Cells with a Drug-Inducible System

Zhao Wu et al.

JOURNAL OF MOLECULAR CELL BIOLOGY (2009)

Article Engineering, Biomedical

Preparation of 3-D regenerated fibroin scaffolds with freeze drying method and freeze drying/foaming technique

Qiang Lv et al.

JOURNAL OF MATERIALS SCIENCE-MATERIALS IN MEDICINE (2006)

Article Cell Biology

Aging of mesenchymal stem cell in vitro

MM Bonab et al.

BMC CELL BIOLOGY (2006)

Review Chemistry, Multidisciplinary

Electrospinning of nanofibers: Reinventing the wheel?

D Li et al.

ADVANCED MATERIALS (2004)