TY - JOUR
T1 - Cultured meat
T2 - a review on accepting challenges and upcoming possibilities
AU - Deliza, Rosires
AU - Rodríguez, Brayan
AU - Reinoso-Carvalho, Felipe
AU - Lucchese-Cheung, Thelma
N1 - Publisher Copyright:
© 2023 Elsevier Ltd
PY - 2023/8
Y1 - 2023/8
N2 - The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience.
AB - The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience.
KW - 3D meat
KW - consumer preferences
KW - cultured meat
KW - laboratory-grown meat
KW - invitro meat
KW - synthetic meat
UR - https://www.scopus.com/pages/publications/85162097251
UR - https://www.researchgate.net/publication/370884740_Cultured_meat_a_review_on_accepting_challenges_and_upcoming_possibilities
U2 - 10.1016/j.cofs.2023.101050
DO - 10.1016/j.cofs.2023.101050
M3 - Review article
AN - SCOPUS:85162097251
SN - 2214-7993
VL - 52
SP - 2
EP - 19
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
M1 - 101050
ER -