Detalhe da pesquisa
1.
Review: Will "cultured meat" transform our food system towards more sustainability?
Animal
; : 101145, 2024 Mar 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-38670917
2.
Does transport stress have any effect on carcass quality of Nellore cattle (Bos taurus indicus) in Brazil? - A case study.
Transl Anim Sci
; 8: txad134, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38737522
3.
Consumer perception of "artificial meat" in the educated young and urban population of Africa.
Front Nutr
; 10: 1127655, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-37125051
4.
Consumer perception of the challenges facing livestock production and meat consumption.
Meat Sci
; 200: 109144, 2023 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-36863253
5.
Perception of cultured "meat" by Italian, Portuguese and Spanish consumers.
Front Nutr
; 10: 1043618, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-37408985
6.
Cluster analysis application identifies muscle characteristics of importance for beef tenderness.
BMC Biochem
; 13: 29, 2012 Dec 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-23259756
7.
Should and will "cultured meat" become a reality in our plates?
Adv Food Nutr Res
; 101: 181-212, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35940705
8.
Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments.
Meat Sci
; 188: 108776, 2022 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-35245709
9.
Chinese Consumers' Attitudes and Potential Acceptance toward Artificial Meat.
Foods
; 10(2)2021 Feb 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-33562313
10.
Brazilian Consumers' Attitudes towards So-Called "Cell-Based Meat".
Foods
; 10(11)2021 Oct 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-34828869
11.
The Myth of Cultured Meat: A Review.
Front Nutr
; 7: 7, 2020.
Artigo
em Inglês
| MEDLINE | ID: mdl-32118026
12.
Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception.
Front Psychol
; 11: 1845, 2020.
Artigo
em Inglês
| MEDLINE | ID: mdl-32982823
13.
Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits.
Foods
; 9(4)2020 Apr 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-32331253
14.
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.
Meat Sci
; 168: 108190, 2020 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-32450455
15.
European conformation and fat scores of bovine carcasses are not good indicators of marbling.
Meat Sci
; 170: 108233, 2020 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-32688221
16.
Editorial: Food of the future: meat and dairy alternatives.
Front Nutr
; 11: 1382337, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38481970
17.
Is "cultured meat" a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?
Anim Front
; 12(1): 35-42, 2022 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-35311183
18.
Modelling of beef sensory quality for a better prediction of palatability.
Meat Sci
; 97(3): 316-22, 2014 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-24035246
19.
Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles: longissimus thoracis and semitendinosus.
Meat Sci
; 91(4): 423-9, 2012 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-22436659