Yap, W. S., Choudhury, D., & Suntornnond, R. (2023). Towards biomanufacturing of cultured meat. Trends in Biotechnology, 41(3), 292–294. https://doi.org/10.1016/j.tibtech.2023.01.014
Abstract:
Cultured meat has emerged as a promising alternative to conventional meat due to its potential to be healthier, more humane, and sustainable. The development of serum-free media by Messmer et al. and the adaptation of soy protein as edible scaffolds by Ben-Arye et al. highlight innovations in this nascent field.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This research / project is supported by the National Research Foundation, Singapore - Singapore Food Story R&D Programme
Grant Reference no. : H20H8a0003