"Cultured Meat": Lab-Grown Beef and Regulating the Future Meat Market

Methods of drying beef and buffalo meat on meat quality

Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...

The future of meat: a qualitative analysis of cultured meat media coverage.

This study sought to explore the informational themes and information sources cited by the media to cover stories of cultured meat in both the United States and the European Union. The results indicated that cultured meat news articles in both the United States and the European Union commonly discuss cultured meat in terms of benefits, history, process, time, livestock production problems, and ...

Meat Science and Muscle Biology: Beef Quality

The aim of this study was to establish the feeding duration and dietary level of vitamin E offered to young bulls which does not affect performance but positively improve shelf-life of beef. Three experiments were carried out: E1) 1,000 IU vitamin E/animal per d fed during 37, 49, and 63 d; E2) 2,000 IU vitamin E/animal per d fed for 77 d and E3) 3,000 IU vitamin E/animal per d fed for 55 d. In...

Meat and Meat Products

Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing

The objective of this work was to study the electrical anisotropy behaviour of beef meat during maturation for the purpose of early assessment of meat ageing. Early assessment of beef meat fibre strength allows customised ageing of raw materials and optimisation of refrigerated storage times. During the maturation phase connection proteins break down, causing structural changes, fragmentation o...