[1] |
Godfray HCJ, Aveyard P, Garnett T, Hall JW, Key TJ, et al. 2018. Meat consumption, health, and the environment. Science 361:eaam5324 doi: 10.1126/science.aam5324
|
[2] |
Post MJ, Levenberg S, Kaplan DL, Genovese N, Fu J, et al. 2020. Scientific, sustainability and regulatory challenges of cultured meat. Nature Food 1:403−15 doi: 10.1038/s43016-020-0112-z
|
[3] |
Post MJ. 2014. Cultured beef: medical technology to produce food. Journal of the Science of Food and Agriculture 94:1039−41 doi: 10.1002/jsfa.6474
|
[4] |
Kolkmann AM, Post MJ, Rutjens MAM, van Essen ALM, Moutsatsou P. 2020. Serum-free media for the growth of primary bovine myoblasts. Cytotechnology 72:111−20 doi: 10.1007/s10616-019-00361-y
|
[5] |
Kuo HH, Gao X, DeKeyser JM, Fetterman KA, Pinheiro EA, et al. 2020. Negligible-cost and weekend-free chemically defined human iPSC culture. Stem Cell Reports 14:256−70 doi: 10.1016/j.stemcr.2019.12.007
|
[6] |
Zhang G, Zhao X, Li X, Du G, Zhou J, et al. 2020. Challenges and possibilities for bio-manufacturing cultured meat. Trends in Food Science & Technology 97:443−50 doi: 10.1016/j.jpgs.2020.01.026
|
[7] |
Bodiou V, Moutsatsou P, Post MJ. 2020. Microcarriers for upscaling cultured meat production. Frontiers in Nutrition 7:10 doi: 10.3389/fnut.2020.00010
|
[8] |
Ben-Arye T, Shandalov Y, Ben-Shaul S, Landau S, Zagury Y, et al. 2020. Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat. Nature Food 1:210−20 doi: 10.1038/s43016-020-0046-5
|
[9] |
Kang DH, Louis F, Liu H, Shimoda H, Nishiyama Y, et al. 2021. Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting. Nature Communications 12:5059 doi: 10.1038/s41467-021-25236-9
|
[10] |
Zhang M, Li L, Bai J. 2020. Consumer acceptance of cultured meat in urban areas of three cities in China. Food Control 118:107390 doi: 10.1016/j.foodcont.2020.107390
|