Cell-Cultured Fish Meat <i>via</i> Scale-Up Expansion of <i>Carassius auratus</i> Skeletal Muscle Cells Using Edible Porous Microcarriers and Quality Evaluation-Reference-Cited by-同舟云学术

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Cell-Cultured Fish Meat via Scale-Up Expansion of Carassius auratus Skeletal Muscle Cells Using Edible Porous Microcarriers and Quality Evaluation

Published:2024-07-10 Issue:29 Volume:72 Page:16475-16483
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yin Haowen¹²^ORCID,Wang Lei¹,Hur Sun Jin³,Liu Ye²,Cong Peixu¹,Liu Hongying²,Jiang Xiaoming¹²^ORCID,Zheng Hongwei¹²^ORCID,Xue Changhu¹²^ORCID

Affiliation:

1. State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P.R. China

2. Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, P.R. China

3. Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea

Funder

National Key Research and Development Program of China

Key Technology Research and Development Program of Shandong Province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03586

Reference55 articles.

1. Review of technology and materials for the development of cultured meat

2. Global food demand and the sustainable intensification of agriculture

3. Plant-based and cell-based approaches to meat production

4. Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

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