ReviewFood science of animal resources2024
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics.
Review in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed, 33 citations in OpenAlex.
- The future of meat: innovations in production within an expanding and sustainable food system.Food science of animal resources · 2026Review
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Stem Cells for Cultured Meat: Cell Sources, Lineage Specification, and Biomaterial Scaffolds for Edible Tissue Engineering.International journal of molecular sciences · 2026Review
- Development of food technology for the future prospect of the livestock food industry.Food science of animal resources · 2026Review
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- Cultivated Meat and the Future of Food Systems: Promise, Progress, and Challenges.Food science & nutrition · 2026Review
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Comparative Study of Porcine Mesenchymal Stem Cells Behavior and Lipid Metabolism on Plant-Based Scaffolds and Two-Dimensional Systems for Cultivated Fat.Engineering in life sciences · 2025Article
- Microbial Proteins: A Green Approach Towards Zero Hunger.Foods (Basel, Switzerland) · 2025Review
- Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty.Food science of animal resources · 2025Article
- The proverbial elephant in the petri-dish: futures for cellular agriculture science in an uncertain world.Communications biology · 2025Article
- Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients.Food science of animal resources · 2025Article
- Research on a new process of reconstituted landess goose steak.Food chemistry: X · 2025Article
- From Farms to Labs: The New Trend of Sustainable Meat Alternatives.Food science of animal resources · 2025Review
- Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning.Food science of animal resources · 2024Article
- Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue.Food science of animal resources · 2024Article
- Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.Food science of animal resources · 2024Article
- The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations.Food science of animal resources · 2024Article
- Umami Characteristics and Taste Improvement Mechanism of Meat.Food science of animal resources · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.