[HTML][HTML] Sensorial and nutritional aspects of cultured meat in comparison to traditional meat: much to be inferred
Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to
be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost …
be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost …
Integrating biomaterials and food biopolymers for cultured meat production
S Ng, M Kurisawa - Acta Biomaterialia, 2021 - Elsevier
Cultured meat has recently achieved mainstream prominence due to the emergence of
societal and industrial interest. In contrast to animal-based production of traditional meat, the …
societal and industrial interest. In contrast to animal-based production of traditional meat, the …
[HTML][HTML] Cultured meat: Processing, packaging, shelf life, and consumer acceptance
Increasing concern of consumers on sustainability issues leads to high demand for new
alternative protein-based products to alter animal origin meat in the market. Meat …
alternative protein-based products to alter animal origin meat in the market. Meat …
[HTML][HTML] Extracellular heme proteins influence bovine myosatellite cell proliferation and the color of cell-based meat
Skeletal muscle-tissue engineering can be applied to produce cell-based meat for human
consumption, but growth parameters need to be optimized for efficient production and …
consumption, but growth parameters need to be optimized for efficient production and …
[HTML][HTML] Lessons from the post-genomic era: Globin diversity beyond oxygen binding and transport
A Keppner, D Maric, M Correia, TW Koay, IMC Orlando… - Redox biology, 2020 - Elsevier
Vertebrate hemoglobin (Hb) and myoglobin (Mb) were among the first proteins whose
structures and sequences were determined over 50 years ago. In the subsequent …
structures and sequences were determined over 50 years ago. In the subsequent …
[HTML][HTML] Myoglobin in Brown Adipose Tissue: A Multifaceted Player in Thermogenesis
Brown adipose tissue (BAT) plays an important role in energy homeostasis by generating
heat from chemical energy via uncoupled oxidative phosphorylation. Besides its high …
heat from chemical energy via uncoupled oxidative phosphorylation. Besides its high …
[HTML][HTML] Trends in hybrid cultured meat manufacturing technology to improve sensory characteristics
The projected growth of global meat production over the next decade is attributed to rising
income levels and population expansion. One potentially more pragmatic approach to …
income levels and population expansion. One potentially more pragmatic approach to …
[HTML][HTML] Myoglobin, expressed in brown adipose tissue of mice, regulates the content and activity of mitochondria and lipid droplets
MA Aboouf, J Armbruster, M Thiersch… - … Et Biophysica Acta (BBA …, 2021 - Elsevier
The identification of novel physiological regulators that stimulate energy expenditure
through brown adipose tissue (BAT) activity in substrate catalysis is of utmost importance to …
through brown adipose tissue (BAT) activity in substrate catalysis is of utmost importance to …
A versatile delivery vehicle for cellular oxygen and fuels, or metabolic sensor?-A review and perspective on the functions of myoglobin
A canonical view of the primary physiological function of myoglobin (Mb) is that it is an
oxygen (O2) storage protein supporting mitochondrial oxidative phosphorylation, especially …
oxygen (O2) storage protein supporting mitochondrial oxidative phosphorylation, especially …
[HTML][HTML] Myoglobin interaction with lactate rapidly releases oxygen: studies on binding thermodynamics, spectroscopy, and oxygen kinetics
Myoglobin (Mb)-mediated oxygen (O2) delivery and dissolved O2 in the cytosol are two
major sources that support oxidative phosphorylation. During intense exercise, lactate (LAC) …
major sources that support oxidative phosphorylation. During intense exercise, lactate (LAC) …