A novel approach for in vitro meat production
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| 001 | 605505926 | ||
| 003 | CHVBK | ||
| 005 | 20210128100624.0 | ||
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| 008 | 210128e20150701xx s 000 0 eng | ||
| 024 | 7 | 0 | |a 10.1007/s00253-015-6671-5 |2 doi |
| 035 | |a (NATIONALLICENCE)springer-10.1007/s00253-015-6671-5 | ||
| 245 | 0 | 2 | |a A novel approach for in vitro meat production |h [Elektronische Daten] |c [Muthuraman Pandurangan, Doo Kim] |
| 520 | 3 | |a The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for space voyages. The required key qualities for accepting in vitro meat for consumption would be good efficiency ratio, increased protein synthesis rate in skeletal muscles, and mimicking the conventional meat qualities. In vitro culturing of meat is possible with the use of skeletal muscle tissue engineering, stem cell, cell co-culture, and tissue culture methods. Co-culture of myoblast and fibroblast is believed as one of the major techniques for in vitro meat production. In our lab, we have co-cultured myoblast and fibroblast. We believe that a billion pounds of in vitro meat could be produced from one animal for consumption. However, we require a great deal of research on in vitro meat production. | |
| 540 | |a Springer-Verlag Berlin Heidelberg, 2015 | ||
| 690 | 7 | |a Meat |2 nationallicence | |
| 690 | 7 | |a In vitro |2 nationallicence | |
| 690 | 7 | |a Stem cells |2 nationallicence | |
| 690 | 7 | |a Co-culture |2 nationallicence | |
| 700 | 1 | |a Pandurangan |D Muthuraman |u Department of Bioresources and Food Science, Konkuk University, Seoul, South Korea |4 aut | |
| 700 | 1 | |a Kim |D Doo |u Department of Bioresources and Food Science, Konkuk University, Seoul, South Korea |4 aut | |
| 773 | 0 | |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/13(2015-07-01), 5391-5395 |x 0175-7598 |q 99:13<5391 |1 2015 |2 99 |o 253 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s00253-015-6671-5 |q text/html |z Onlinezugriff via DOI |
| 898 | |a BK010053 |b XK010053 |c XK010000 | ||
| 900 | 7 | |a Metadata rights reserved |b Springer special CC-BY-NC licence |2 nationallicence | |
| 908 | |D 1 |a review-article |2 jats | ||
| 949 | |B NATIONALLICENCE |F NATIONALLICENCE |b NL-springer | ||
| 950 | |B NATIONALLICENCE |P 856 |E 40 |u https://doi.org/10.1007/s00253-015-6671-5 |q text/html |z Onlinezugriff via DOI | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Pandurangan |D Muthuraman |u Department of Bioresources and Food Science, Konkuk University, Seoul, South Korea |4 aut | ||
| 950 | |B NATIONALLICENCE |P 700 |E 1- |a Kim |D Doo |u Department of Bioresources and Food Science, Konkuk University, Seoul, South Korea |4 aut | ||
| 950 | |B NATIONALLICENCE |P 773 |E 0- |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/13(2015-07-01), 5391-5395 |x 0175-7598 |q 99:13<5391 |1 2015 |2 99 |o 253 | ||