Prospects of artificial meat: Opportunities and challenges around consumer acceptance

Integrating Biomaterials and Food Biopolymers for Cultured Meat Production

(2021) Shengyong Ng et al.   Acta Biomaterialia

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A holistic approach to access the viability of cultured meat: A review

(2021) Gauri Jairath et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years

(2021) Christopher Bryant et al.   APPETITE

Challenges and possibilities for bio-manufacturing cultured meat

(2020) Guoqiang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2020) Jacqueline Dupont et al.   FOOD QUALITY AND PREFERENCE

Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?

(2020) Ellen J. Van Loo et al.   FOOD POLICY

Bridging the gap between the science of cultured meat and public perceptions

(2020) A.J. Tomiyama et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

(2020) Christopher Bryant et al.   Applied Sciences-Basel

Consumer acceptance of cultured meat in urban areas of three cities in China

(2020) Meng Zhang et al.   FOOD CONTROL

Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics

(2019) Mohammad Hassan Kamani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2019) Christopher J. Bryant et al.   MEAT SCIENCE

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

(2019) João Graça et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer acceptance of cultured meat in Germany

(2019) Ramona Weinrich et al.   MEAT SCIENCE

Understanding the protein transition: The rise of plant-based meat substitutes

(2019) M. Tziva et al.   Environmental Innovation and Societal Transitions

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

(2019) Cristino Alberto Gómez-Luciano et al.   FOOD QUALITY AND PREFERENCE

Comparing methods to produce fibrous material from zein

(2019) Kristin D. Mattice et al.   FOOD RESEARCH INTERNATIONAL

Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

(2019) Yichun Chen et al.   MEAT SCIENCE

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

(2018) Peter Slade   APPETITE

The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores

(2018) Danny Cliceri et al.   FOOD QUALITY AND PREFERENCE

Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages

(2018) Zara Bolger et al.   JOURNAL OF FOOD ENGINEERING

Perceived naturalness and evoked disgust influence acceptance of cultured meat

(2018) Michael Siegrist et al.   MEAT SCIENCE

Consumer acceptance of cultured meat: A systematic review

(2018) Christopher Bryant et al.   MEAT SCIENCE

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

(2018) Fatemeh Barzegar et al.   FOOD CHEMISTRY

Exploring consumers' attitude towards cultured meat in Italy

(2018) Maria Cecilia Mancini et al.   MEAT SCIENCE

Comparative analysis of environmental impacts of agricultural production systems, agricultural input efficiency, and food choice

(2017) Michael Clark et al.   Environmental Research Letters

A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods

(2017) M.A. Emin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Artificial meat and the future of the meat industry

(2017) Sarah P. F. Bonny et al.   Animal Production Science

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

(2017) Matti Wilks et al.   PLoS One

Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute

(2017) Benjamin Goldstein et al.   PLoS One

Current available strategies to mitigate greenhouse gas emissions in livestock systems: an animal welfare perspective

(2016) P. Llonch et al.   Animal

Consumer responses to a future UK food system

(2016) Laura O'Keefe et al.   British Food Journal

Shear-induced fibrous structure formation from a pectin/SPI blend

(2016) Birgit L. Dekkers et al.   Innovative Food Science & Emerging Technologies

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

(2016) Katarzyna J. Grabowska et al.   JOURNAL OF FOOD ENGINEERING

On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers

(2016) Georgios A. Krintiras et al.   JOURNAL OF FOOD ENGINEERING

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Is in vitro meat the solution for the future?

(2016) Jean-François Hocquette   MEAT SCIENCE

Greenhouse gas mitigation potentials in the livestock sector

(2016) Mario Herrero et al.   Nature Climate Change

In vitro meat: A future animal-free harvest

(2015) Zuhaib Fayaz Bhat et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States

(2015) Carolyn S. Mattick et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Public Perceptions of the Ethics of In-vitro Meat: Determining an Appropriate Course of Action

(2015) Linnea I. Laestadius   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

(2015) Wim Verbeke et al.   MEAT SCIENCE

An inhibitor persistently decreased enteric methane emission from dairy cows with no negative effect on milk production

(2015) Alexander N. Hristov et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments

(2015) Linnea I Laestadius et al.   PUBLIC HEALTH NUTRITION

Challenges and prospects for consumer acceptance of cultured meat

(2015) Wim Verbeke et al.   Journal of Integrative Agriculture

In vitro meat production: Challenges and benefits over conventional meat production

(2015) Zuhaib Fayaz Bhat et al.   Journal of Integrative Agriculture

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

(2015) Aurélie Hocquette et al.   Journal of Integrative Agriculture

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

(2015) Matilda S M Moritz et al.   Journal of Integrative Agriculture

The significance of sensory appeal for reduced meat consumption

(2014) Corrina A. Tucker   APPETITE

Myotube formation on gelatin nanofibers – Multi-walled carbon nanotubes hybrid scaffolds

(2014) Serge Ostrovidov et al.   BIOMATERIALS

Reprint of "Food-grade electrospinning of proteins"

(2014) M. Nieuwland et al.   Innovative Food Science & Emerging Technologies

On characterization of anisotropic plant protein structures

(2014) Georgios A. Krintiras et al.   Food & Function

Allergic sensitization: food- and protein-related factors

(2014) Scott McClain et al.   Clinical and Translational Allergy

SPECIAL TOPICS — Mitigation of methane and nitrous oxide emissions from animal operations: III. A review of animal management mitigation options1

(2013) A. N. Hristov et al.   JOURNAL OF ANIMAL SCIENCE

SPECIAL TOPICS — Mitigation of methane and nitrous oxide emissions from animal operations: I. A review of enteric methane mitigation options1

(2013) A. N. Hristov et al.   JOURNAL OF ANIMAL SCIENCE

Emerging Profiles for Cultured Meat; Ethics through and as Design

(2013) Cor van der Weele et al.   Animals

Cultured meat from stem cells: Challenges and prospects

(2012) Mark J. Post   MEAT SCIENCE

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives

(2011) Joop de Boer et al.   ECOLOGICAL ECONOMICS

Environmental Impacts of Cultured Meat Production

(2011) Hanna L. Tuomisto et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Productivity gains and greenhouse gas emissions intensity in dairy systems

(2011) Pierre Gerber et al.   Livestock Science

Inside the Meat Lab

(2011) Jeffrey Bartholet   SCIENTIFIC AMERICAN

Optimization of chemically defined cell culture media – Replacing fetal bovine serum in mammalian in vitro methods

(2010) J. van der Valk et al.   TOXICOLOGY IN VITRO

Possibilities for an in vitro meat production system

(2009) I. Datar et al.   Innovative Food Science & Emerging Technologies

Meet the new meat: tissue engineered skeletal muscle

(2009) Marloes L.P. Langelaan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Livestock, livelihoods and the environment: understanding the trade-offs

(2009) Mario Herrero et al.   Current Opinion in Environmental Sustainability

Meeting the demand: An estimation of potential future greenhouse gas emissions from meat production

(2008) Nathan Fiala   ECOLOGICAL ECONOMICS

Vegetarian Meat: Could Technology Save Animals and Satisfy Meat Eaters?

(2008) Patrick D. Hopkins et al.   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

Cardiac tissue engineering using perfusion bioreactor systems

(2008) Milica Radisic et al.   Nature Protocols

A Review: Electrospinning of Biopolymer Nanofibers and their Applications

(2008) Jessica D. Schiffman et al.   Polymer Reviews

The Pursuit of ES Cell Lines of Domesticated Ungulates

(2008) Neil C. Talbot et al.   Stem Cell Reviews and Reports

Influence of process parameters on formation of fibrous materials from dense calcium caseinate dispersions and fat

(2007) Julita M. Manski et al.   FOOD HYDROCOLLOIDS