Literature DB >> 30552146

The eco-friendly burger: Could cultured meat improve the environmental sustainability of meat products?

Hanna L Tuomisto1.   

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Year:  2018        PMID： 30552146      PMCID： PMC6322360          DOI： 10.15252/embr.201847395

Source DB:  PubMed          Journal:  EMBO Rep        ISSN： 1469-221X            Impact factor:   8.807


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  7 in total

Review 1.  Cultured meat from stem cells: challenges and prospects.

Authors:  Mark J Post
Journal:  Meat Sci       Date:  2012-04-11       Impact factor: 5.209

2.  Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States.

Authors:  Carolyn S Mattick; Amy E Landis; Braden R Allenby; Nicholas J Genovese
Journal:  Environ Sci Technol       Date:  2015-09-18       Impact factor: 9.028

3.  Environmental impacts of cultured meat production.

Authors:  Hanna L Tuomisto; M Joost Teixeira de Mattos
Journal:  Environ Sci Technol       Date:  2011-06-17       Impact factor: 9.028

Review 4.  Consumer acceptance of cultured meat: A systematic review.

Authors:  Christopher Bryant; Julie Barnett
Journal:  Meat Sci       Date:  2018-04-12       Impact factor: 5.209

Review 5.  The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review.

Authors:  Lukasz Aleksandrowicz; Rosemary Green; Edward J M Joy; Pete Smith; Andy Haines
Journal:  PLoS One       Date:  2016-11-03       Impact factor: 3.240

Review 6.  Plant cell culture technology in the cosmetics and food industries: current state and future trends.

Authors:  Regine Eibl; Philipp Meier; Irène Stutz; David Schildberger; Tilo Hühn; Dieter Eibl
Journal:  Appl Microbiol Biotechnol       Date:  2018-08-11       Impact factor: 4.813

Review 7.  Meat consumption, health, and the environment.

Authors:  H Charles J Godfray; Paul Aveyard; Tara Garnett; Jim W Hall; Timothy J Key; Jamie Lorimer; Ray T Pierrehumbert; Peter Scarborough; Marco Springmann; Susan A Jebb
Journal:  Science       Date:  2018-07-20       Impact factor: 47.728
  7 in total
  10 in total

Review 1.  Microbes: Food for the Future.

Authors:  Matilde Ciani; Antonio Lippolis; Federico Fava; Liliana Rodolfi; Alberto Niccolai; Mario R Tredici
Journal:  Foods       Date:  2021-04-28

2.  Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat.

Authors:  Robin Simsa; John Yuen; Andrew Stout; Natalie Rubio; Per Fogelstrand; David L Kaplan
Journal:  Foods       Date:  2019-10-21

3.  The coverage of cultured meat in the US and UK traditional media, 2013-2019: drivers, sources, and competing narratives.

Authors:  James Painter; J Scott Brennen; Silje Kristiansen
Journal:  Clim Change       Date:  2020-09-02       Impact factor: 4.743

4.  Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells.

Authors:  Yusuke Tsuruwaka; Eriko Shimada
Journal:  NPJ Sci Food       Date:  2022-01-27

Review 5.  Recommendations for Integrating Evidence-Based, Sustainable Diet Information into Nutrition Education.

Authors:  Graham E Bastian; Danielle Buro; Debra M Palmer-Keenan
Journal:  Nutrients       Date:  2021-11-21       Impact factor: 5.717

6.  A circular cell culture system using microalgae and mammalian myoblasts for the production of sustainable cultured meat.

Authors:  Yuji Haraguchi; Yuta Okamoto; Tatsuya Shimizu
Journal:  Arch Microbiol       Date:  2022-09-12       Impact factor: 2.667

7.  US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study.

Authors:  Keri Szejda; Christopher J Bryant; Tessa Urbanovich
Journal:  Foods       Date:  2021-05-11

Review 8.  Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production.

Authors:  Mila Djisalov; Teodora Knežić; Ivana Podunavac; Kristina Živojević; Vasa Radonic; Nikola Ž Knežević; Ivan Bobrinetskiy; Ivana Gadjanski
Journal:  Biology (Basel)       Date:  2021-03-09

9.  Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries.

Authors:  Anouk Boereboom; Philippe Mongondry; Luis K de Aguiar; Beatriz Urbano; Zheng Virgil Jiang; Wim de Koning; Frank Vriesekoop
Journal:  Foods       Date:  2022-01-12

10.  How necessary and feasible are reductions of methane emissions from livestock to support stringent temperature goals?

Authors:  Andy Reisinger; Harry Clark; Annette L Cowie; Jeremy Emmet-Booth; Carlos Gonzalez Fischer; Mario Herrero; Mark Howden; Sinead Leahy
Journal:  Philos Trans A Math Phys Eng Sci       Date:  2021-09-27       Impact factor: 4.226
  10 in total

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