A review: analysis of technical challenges in cultured meat production and its commercialization-Reference-Cited by-同舟云学术

A review: analysis of technical challenges in cultured meat production and its commercialization

Published:2024-02-22 Issue: Volume: Page:1-18
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Zheng Yan-Yan¹²,Hu Ze-Nan¹,Zhou Guang-Hong¹²

Affiliation:

1. College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, P.R. China

2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2315447

Reference189 articles.

1. Extracellular Matrix and the Production of Cultured Meat

2. Key transcription factors in the differentiation of mesenchymal stem cells

3. A virtue-ethical approach to cultured meat

4. Advanced nanobiomaterial strategies for the development of organized tissue engineering constructs

5. Screening of by-products from the food industry as growth promoting agents in serum-free media for skeletal muscle cell culture

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An efficient serum-free medium for ex vivo expansion of myoblasts from Larimichthys crocea for cultured meat production;Food Research International;2024-11

2. Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat;Meat and Muscle Biology;2024-06-24