Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition
Author:
Funder
NEDO
Japan Science and Technology Agency
JST-Mirai Program
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biomedical Engineering,Biomaterials,Bioengineering,Biotechnology
Reference34 articles.
1. In-vitro meat: a promising solution for sustainability of meat sector;Kumar;J. Anim. Sci. Technol.,2021
2. Cultured meat and challenges ahead: a review on nutritional, technofunctional and sensorial properties, safety and legislation;Broucke;Meat Sci.,2023
3. Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak;Furuhashi;Npj Sci Food,2021
4. Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat;Ben-Arye;Nat Food,2020
5. The Japanese Wagyu beef industry: current situation and future prospects — a review;Gotoh;Asian-Australas. J. Anim. Sci.,2018
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