In-vitro meat: a promising solution for sustainability of meat sector

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is consid...

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Detalles Bibliográficos
Autores principales: Kumar, Pavan, Sharma, Neelesh, Sharma, Shubham, Mehta, Nitin, Verma, Akhilesh Kumar, Chemmalar, S, Sazili, Awis Qurni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8367411/
https://www.ncbi.nlm.nih.gov/pubmed/34447949
http://dx.doi.org/10.5187/jast.2021.e85

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8367411/
https://www.ncbi.nlm.nih.gov/pubmed/34447949
http://dx.doi.org/10.5187/jast.2021.e85

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