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

The contribution of producer organisations to an efficient agri-food supply chain, European Commission., Sep 2018, Bruxelles,

The predictions were confronted to the measurement of the in vitro digestibility of myofibrillar proteins coming from either slices of beef meat heated in water bath or

To satisfy the increasing demand for food by the growing human population, cultured meat (also called in vitro, artificial or lab-grown meat) is presented by its advocates as a

1) Cultured muscle has been produced by taking skeletal muscle stem cells (myosatellite cells) from live animals and inducing them to grow and differentiate to form muscle fibers

Summary ― The histological characteristics, ie, myofibre types and cross-sectional areas (CSA), of pectoralis major and sartorius muscles of 20 male

Allometric relationship between the area of the absorptive mucosa of the digestive tract and functional body size in three distinct group of species, according to major

(ii) To non-specialized butchers on the left side (young butchers, selling other types of red meat beside camel meat, illegal slaughter of camel, marketing of carcasses of

Within the framework of AFTER (African Food Tradition Revisited by Research), a project which aims at improving the quality and safety of African traditional food, 60 samples (30