Principal protocols for the processing of cultured meat-Reference-Cited by-同舟云学术

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Principal protocols for the processing of cultured meat

Published:2021-07 Issue:4 Volume:63 Page:673-680
ISSN:2672-0191
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:J Anim Sci Technol

Author:

Lee Seung Yun^ORCID,Kang Hea Jin^ORCID,Lee Da Young^ORCID,Kang Ji Hyeop^ORCID,Ramani Sivasubramanian^ORCID,Park Sungkwon^ORCID,Hur Sun Jin^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society of Animal Science and Technology

Subject

Veterinary (miscellaneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science

Link

http://www.ejast.org/download/download_pdf?doi=10.5187/jast.2021.e40

Reference8 articles.

1. Environmental impacts of cultured meat production;Tuomisto;Environ Sci Technol.,2011

2. The ethics of producing in vitro meat;Schaefer;J Appl Philos.,2014

3. Technological, regulatory, and ethical aspects of in vitro meat: a future slaughter-free harvest;Bhat;Compr Rev Food Sci Food Saf.,2019

4. The role of basic fibroblast growth factor in skeletal muscle regeneration;Guthridge;Growth Factors.,1992

5. Regulation of skeletal muscle satellite cell proliferation and differentiation by transforming growth factor-beta, insulin-like growth factor I, and fibroblast growth factor;Allen;J Cell Physiol.,1989

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2. Not seafood but seafood: A review on cell-based cultured seafood in lieu of conventional seafood;Food Control;2024-08

3. Responsible innovation: Mitigating the food safety aspects of cultured meat production;Journal of Food Science;2024-07-09

4. Developmental ability of Hanwoo muscle satellite cells under culture conditions mimicking the in vivo environment;Frontiers in Sustainable Food Systems;2024-06-18

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