Analysis of the danger of cultured meat DOI Open Access
П.З. Шур, А.О. Barg, D.V. Suvorov

и другие.

Hygiene and Sanitation, Год журнала: 2024, Номер 103(11), С. 1385 - 1391

Опубликована: Дек. 16, 2024

Introduction. Synthetic food products, including cultured meat, promise many benefits but require the careful assessment of safety before mass introduction. The potential health risks associated with consumption meat may vary among different populations. Identifying target consumer groups will allow individual risk factors being taken into account and appropriate precautions developing. aim study was to analyse hazards predict consumers for targeted information on adverse effects from its Materials methods. A systematic analysis scientific literature a sociological four hundred twenty three residents Perm region (February-August 2023) were conducted. data processed using SPSS Windows 21.0. Results. Potential in are related presence chemical contaminants, possible immune system hypersensitivity changes biological value protein. showed that age have varying degrees vulnerability these hazards. More than 45% respondents willing consume especially young people. About 22% include diet children, making them most vulnerable. Willingness increases positive social influence (addressing agricultural, environmental, issues). Limitations. Only Krai represented who participated survey. Conclusion. results emphasise need inform about taking age-specific factors. findings form basis recommendations ensure consumption.

Язык: Английский

Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review DOI Creative Commons
Renata Puppin Zandonadi, Maíra Catharina Ramos, Flávia Tavares Silva Elias

и другие.

Foods, Год журнала: 2025, Номер 14(1), С. 129 - 129

Опубликована: Янв. 4, 2025

This scoping review aims to understand the cell-based meat production process, including regulations, potential hazards, and critical points of this production. includes studies on cultured processes, health regulatory guidelines, excluding those without hazard analysis, incomplete texts, or published before 2013. The search was performed in eight electronic databases (MEDLINE, Web Science, Embase, Cochrane Library, Scopus, LILACS, Google Scholar) using MeSH terms adaptations for each database. local regulations guideline documents complemented by a manual websites governments agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, SFA). step involved reading full texts confirm eligibility extract key data, author, year, country, study design, objectives, results, protocols, control measures, followed data analysis. A comprehensive yielded 1185 46 guidance documents. After removing duplicate applying criteria titles, abstracts 35 45 were included. protocols are well-established, highlighting hazards points. Although limited, they expanding globally. development commercialization require clear, up-to-date supervision, which being studied formulated worldwide. Cultured presents some (chemical, biological, physical) that food safety considerations: (i) genetic stability cells/cell lines; (ii) microbiological related cell (iii) exposure substances used process; (iv) toxicity allergenicity product its component population; (v) post-harvest contamination; (vi) chemical contamination/residue levels; (vii) nutritional aspects/risks. Currently, no standardized testing approach exists meat. However, effective assessment strategies, such as HACCP combined with best practices, should be implemented throughout process.

Язык: Английский

Процитировано

3
High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning DOI
Lin Shi, Wei Jia, Rong Zhang

и другие.

Food Chemistry, Год журнала: 2024, Номер 442, С. 138468 - 138468

Опубликована: Янв. 19, 2024

Язык: Английский

Процитировано

11
Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat DOI Creative Commons
Hanzhang Zhou, Larry Sai Weng Loo, F. Ong

и другие.

Food Chemistry, Год журнала: 2025, Номер 473, С. 142946 - 142946

Опубликована: Янв. 20, 2025

Cultivated meats are typically hybrids of animal cells and plant proteins, but their high production costs limit scalability. This study explores a cost-effective alternative by hypothesizing that controlling the Maillard lipid thermal degradation reactions in pure can create meaty aroma could be extracted from minimal cell quantities. Using spontaneously immortalized porcine myoblasts fibroblasts adapted to suspension culture with 1 % serum concentration, we developed method isolate flavor precursors via freeze-thawing. Thermal reaction conditions were optimized enhance compound production. Chemical profiling demonstrates produce an profile closer pork meat than fibroblasts, although reduction decreased yield. Sensory analysis supported these findings. Incorporating extract - derived just 1.2 (w/w) into proteins resulted hybrid cultivated 78.5 sensory similarity meat, significant 80 costs.

Язык: Английский

Процитировано

2
Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat DOI Creative Commons
Maria Olenic, Chloë Deelkens, Eli Heyman

и другие.

animal, Год журнала: 2024, Номер unknown, С. 101242 - 101242

Опубликована: Июль 1, 2024

With the current environmental impact of large-scale animal production and societal concerns about welfare farm animals, researchers are questioning whether we can cultivate cells for purpose food production. This review focuses on a pivotal aspect cellular agriculture domain: cells. We summarised information various cell types from animals currently used development cultured meat, including mesenchymal stromal cells, myoblasts, pluripotent stem The delves into advantages limitations each type considers factors like selection appropriate source, as well culture conditions that influence performance. As research in meat seeks to create muscle fibers mimic texture nutritional profile focused myogenic differentiation capacity most commonly this myoblasts or satellite but given their limited proliferation capacity, efforts underway formulate protocols multipotent character latter might enable creation other tissues found such adipose connective tissues. help guiding context development.

Язык: Английский

Процитировано

8
Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches DOI
Yuxiang Gu,

Yajie Niu,

Jingcheng Zhang

и другие.

Journal of Agricultural and Food Chemistry, Год журнала: 2024, Номер 72(36), С. 20014 - 20027

Опубликована: Авг. 26, 2024

This study aimed to rapidly develop novel umami peptides using yeast protein as an alternative source. Yeast hydrolysates exhibiting pronounced intensity were produced flavorzyme under optimum conditions determined via a sensory-guided response surface methodology. Six out of 2138 predicted possess taste by composite machine learning and assessed nontoxic, nonallergenic, water-soluble, stable integrated bioinformatics screened potential peptides. Sensory evaluation results revealed these exhibited multiple attributes (detection threshold: 0.37 ± 0.10-1.1 0.30 mmol/L), including umami. In light the molecular docking outcomes, it is inferred that hydrogen bond, hydrophobic, electrostatic interactions enhanced theoretically binding T1R1/T1R3, with their contributions gradually diminishing. Hydrophilic amino acids within especially Ser, may play particularly pivotal role in Future research will involve establishing heterologous cell models expressing T1R1 T1R3 delve into cellular physiology Peptide sequences (FADL, LPDP, LDIGGDF) also had synergistic saltiness-enhancing effects; overcome limitation not investigating saltiness enhancement mechanism, comprehensive experiments at levels be conducted. offers rapid peptide development framework lays groundwork for exploring compounds.

Язык: Английский

Процитировано

6
Designing cultivated meat: Overcoming challenges in the production process and developing sustainable packaging solutions DOI
Prakoso Adi, Rizka Mulyani, Bara Yudhistira

и другие.

Trends in Food Science & Technology, Год журнала: 2024, Номер 152, С. 104675 - 104675

Опубликована: Авг. 22, 2024

Язык: Английский

Процитировано

5
Responsible innovation: Mitigating the food safety aspects of cultured meat production DOI Creative Commons
Louise Manning

Journal of Food Science, Год журнала: 2024, Номер 89(8), С. 4638 - 4659

Опубликована: Июль 9, 2024

There is much interest in cultured (cultivated) meat as a potential solution to concerns over the ecological and environmental footprint of food production, especially from animal-derived products. The aim this critical review undertake structured analysis existing literature (i) identify range materials that could be used within process; (ii) explore biological chemical safety issues arise; (iii) known also novel aspects hazard portfolio will inform risk assessment approaches, (iv) position responsible innovation framework can utilized mitigate with specific emphasis on meat. Although number hazards are identified need considered plan, further research required validate verify these have been suitably controlled and, where possible, eliminated. developed herein, which extends beyond traditional applied multiple contexts, including use case production.

Язык: Английский

Процитировано

4
Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources DOI
Raman Kumar,

Aditi Guleria,

Yogendra Padwad

и другие.

Critical Reviews in Food Science and Nutrition, Год журнала: 2024, Номер unknown, С. 1 - 50

Опубликована: Июль 16, 2024

India, a global leader in agriculture, faces sustainability challenges feeding its population. Although primarily vegetarian population, the consumption of animal derived proteins has tremendously increased recent years. Excessive dependency on is not environmentally sustainable, necessitating identification alternative smart proteins. Smart are benign and mimic properties (dairy, egg meat) from plant proteins, microbial fermentation, insects cell culture meat (CCM) processes. This review critically evaluates technological, safety, involved production their consumer acceptance Indian context. Under current circumstances, plant-based most favorable; however, limited land availability impending climate change makes them unsustainable long run. CCM unaffordable with high input costs limiting commercialization near future. Microbial-derived could be sustainable option for future owing to higher productivity ability grow low-cost substrates. A circular economy approach integrating agri-horti waste valorization C1 substrate synthesis biomass offer economic viability. Considering use novel additives processing techniques, evaluation allergenicity, bioavailability protein products necessary before large-scale adoption.

Язык: Английский

Процитировано

4
Food safety management systems: determining what is ‘safe enough’ DOI Creative Commons
Louise Manning, Jon Grant

Trends in Food Science & Technology, Год журнала: 2024, Номер unknown, С. 104811 - 104811

Опубликована: Ноя. 1, 2024

Язык: Английский

Процитировано

3
Predictive modeling and risk assessment strategies for enhancing dairy product safety: A comprehensive review DOI Creative Commons

Prachi Pahariya,

Awani Shrivastav, Tridib Kumar Goswami

и другие.

Food Safety and Health, Год журнала: 2025, Номер unknown

Опубликована: Янв. 4, 2025

Abstract The dairy industry is a crucial part of the food sector, encompassing wide range raw, pre‐processed, and post‐processed products. concern about delivering safe products increasing due to rise in pathogenic outbreaks associated with industry. To mitigate risks products, risk assessment (RA) predictive modeling play vital roles. This review article provides comprehensive analysis RA managing these risks. Risk offers structured approach evaluate public health through hazard identification, characterization, exposure assessment, characterization. Predictive complements by using scientific mathematical methods anticipate microbial behavior under various conditions, aiding prevention contamination throughout supply chain. emphasizes application tools real‐world scenarios improve accuracy safety predictions. In conclusion, integrating essential for mitigating ensuring quality While significant advancements have been made, future research should focus on enhancing model precision robust data sets advanced machine learning, leading more effective strategies that protect health.

Язык: Английский

Процитировано

0