Article
Nutrition & Dietetics
Paula Francekovic, Lucia Garcia-Torralba, Eleni Sakoulogeorga, Tea Vuckovic, Federico J. A. Perez-Cueto
Summary: The study examined consumers' perceptions of cultured meat, revealing that 60% of respondents consider it animal-friendly, but only 16% find it tasty. It also found that 47% of respondents had not heard of cultured meat before, yet 41% would purchase it at the same price as conventional meat.
Article
Nutrition & Dietetics
Jingjing Liu, Joao M. Almeida, Nicola Rampado, Begona Panea, Elise Hocquette, Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-Francois Hocquette
Summary: The aim of this study was to investigate how consumers from South-Western Europe perceive cultured meat and if their demographic characteristics are related to their willingness to try, to regularly eat, and to pay for cultured meat. The study found that the current respondents had a positive attitude towards cultured meat, with some perceiving it as promising and fun while others considered it absurd. Age and occupation were found to be good indicators of consumer acceptance, with younger respondents and those outside the meat sector being more willing to try and regularly eat cultured meat. Men were also more likely to accept cultured meat than women. The study also found that the perception of cultured meat being more eco-friendly, ethical, safe, and healthy compared to conventional meat was a major motive for respondents to try, regularly eat, and pay for cultured meat.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Mohammad Naqib Hamdan, Mohd Anuar Ramli, Nek Mohd Farid Zaman Huri, Nur Najwa Hanani Abd Rahman, Akmaliza Abdullah
Summary: The innovation of cultured meat presents a new option for human diet, but according to Islamic teachings, Muslims cannot stop slaughtering livestock as it is a requirement of their faith.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Bo Chen, Guzhen Zhou, Yang Hu
Summary: Plant-based meat and cultured meat are emerging alternatives to traditional meat products, which have the potential to reduce the negative health and environmental impacts associated with meat consumption and production. An online consumer survey was conducted to investigate consumers' willingness to pay (WTP) for these meat alternatives and the effects of different types of information on their WTPs. The study found that positive/negative information has positive/negative effects on consumers' WTP. Nutritional and environmental information increases consumers' WTP when presented in a positive way. Specific information has a greater impact than general information, particularly for positive nutritional information. Additionally, factors such as knowledge about these meat alternatives, previous experiences, education, income level, presence of children, and age are associated with consumers' WTP. These findings can contribute to the design of effective consumer information campaigns and aid consumers in making choices regarding meat alternatives.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Birgit van Dijk, Kirsi Jouppila, Mari Sandell, Antti Knaapila
Summary: Due to the climate crisis, reducing meat consumption is becoming increasingly important worldwide. This study examined the attitudes of Dutch and Finnish consumers towards plant-based meat substitutes, cultured meat, and hybrid meat products, and how these attitudes relate to meat attachment, food neophobia, and food sustainability knowledge. The results showed that omnivores were more attached to meat, had higher food neophobia scores, and had less knowledge of food sustainability compared to flexitarians. The study also found that participants had a more positive attitude towards meat substitutes and hybrid meat products than cultured meat, but were less willing to purchase hybrid meat products and cultured meat. The willingness to buy meat alternatives was influenced by country, diet, age, gender, familiarity, food sustainability knowledge, food neophobia, and meat attachment. Flexitarians were identified as an important target group for promoting meat alternatives, and hybrid meat products could be a viable option for reducing meat consumption if properly promoted.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Kees Cornelissen, Betina Piqueras-Fiszman
Summary: This study directly compares cultured meat to other meat alternatives and analyzes consumers' perception and willingness to consume. The results suggest that consumer preferences and motivations are related to their acceptance of different products, and psychographic variables play an important role in explaining consumer clusters.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Satnam Singh, Wee Swan Yap, Xiao Yu Ge, Veronica Lee Xi Min, Deepak Choudhury
Summary: This paper discusses the potential of incorporating fermentation technology into the manufacturing process of cultured meat to alleviate or eliminate some of its limitations. The use of fermentation to produce food ingredients can enhance the taste, texture, nutrition, and shelf life of cultured meat, and this technology has great potential in the alternative protein industry.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Seung Hyeon Yun, Da Young Lee, Seung Yun Lee, Juhyun Lee, Ermie Mariano, Seon-Tea Joo, Inho Choi, Jung Seok Choi, Gap-Don Kim, Sun Jin Hur
Summary: This study presents an improved procedure for cultured meat production, achieving significant results through enhanced muscle cell isolation, proliferation, and differentiation, which is expected to contribute to the production of more affordable and safe cultured meat.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Da Young Lee, Seung Yun Lee, Jae Won Jung, Jae Hyun Kim, Dong Hun Oh, Hyun Woo Kim, Ji Hyeop Kang, Jung Seok Choi, Gap-Don Kim, Seon-Tea Joo, Sun Jin Hur
Summary: Cultured meat production technology can solve problems in traditional meat production, but there are still challenges in sales and safety. Research has been conducted on materials and basic cell culture techniques for cultured meat, but production costs and edible materials remain challenging.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Multidisciplinary Sciences
Stefano Crabu, Paolo Giardullo, Andrea Sciandra, Federico Neresini
Summary: Analysis of COVID-19 news in Italian national newspapers reveals that in media narratives, health emergencies are primarily framed in terms of political regulation and concerns, while science is marginalized. Media narratives position scientific issues and experts as a subsidiary body of knowledge and expertise to legitimize political jurisdiction over emergency governance.
Article
Food Science & Technology
Ming Yang, Qiong Wang, Yuyan Zhu, Kuichuan Sheng, Ning Xiang, Ximing Zhang
Summary: Cultured meat is a promising alternative for sustainable and ethical meat production. This review discusses methods for reducing the accumulation of metabolic by-products and explores their advantages and disadvantages. Adsorption is a promising pathway, but challenges remain.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Gabriela Andrade de Oliveira, Carla Heloisa de Faria Domingues, Joao Augusto Rossi Borges
Summary: Despite limitations in sampling demographics, overall, Brazilians seem willing to consume cultured meat, with 80.9% of the sample willing to try it, 61.3% willing to eat it regularly, and 56.9% willing to eat cultured meat as a replacement for conventionally produced beef. Attributes related to anticipated risk of zoonotic diseases, anticipated healthiness and anticipated food safety conditions were found to be the most important factors influencing consumers to possibly replace conventional beef meat with cultured meat in Brazil.
Article
Agriculture, Dairy & Animal Science
Cannelle Gousset, Emilie Gregorio, Berangere Marais, Auriane Rusalen, Sghaier Chriki, Jean-Francois Hocquette, Marie-Pierre Ellies-Oury
Summary: Based on a survey of 5418 consumers in France, this study explores the perceptions of consumers towards cultured meat. It reveals that regular meat consumers are more open towards this product compared to vegans and vegetarians. Concerns about its impact on the animal industry and health risks are prevalent, but there is still curiosity and willingness to try it among respondents.
Article
Green & Sustainable Science & Technology
Alfredo J. Escribano, Maria Belen Pena, Carlos Diaz-Caro, Ahmed Elghannam, Eva Crespo-Cebada, Francisco J. Mesias
Summary: The study analyzed the preferences of Spanish consumers for plant-based and cultured meats, as well as their willingness to pay for these products compared to conventional meat. The findings revealed complex motivations and interactions among consumers, leading to the identification of three types of consumers with preferences for these products.
Review
Food Science & Technology
Ee Theng Ng, Satnam Singh, Wee Swan Yap, Shi Hua Tay, Deepak Choudhury
Summary: Cultured meat has emerged as a breakthrough technology with the potential to minimize negative impacts associated with population growth. A patentometric analysis was conducted to highlight the current patent landscape in the field, identifying active organizations and geographical locations. The analysis of over 190 patents published in English from 1997 to 2020 provided valuable insights into the technology focus, origin country, and assignees.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
