White paper cell cultured meat

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Küçük Resim

Tarih

2021

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Austin Publishing Group

Erişim Hakkı

info:eu-repo/semantics/openAccess

Araştırma projeleri

Organizasyon Birimleri

Dergi sayısı

Özet

FAO forecasts that the global meat production needs to increase by 50% to provide quality protein for the ten billion people living on planet earth by 2050. Meat fits in a healthy diet and is a good source of essential proteins, B-vitamins and several minerals (i.e. selenium and iron). A growing world population will require in 2050 about twice more food, produced on twice less arable land. Good digestible proteins may be a limiting factor in the future. Meat production is seen as less sustainable with negatives impacts on animal welfare. There is a search for alternative proteins to replace part of the animal proteins that are currently used in abundance in the diet of most developed and affluent countries.

Açıklama

Anahtar Kelimeler

Cultured Meat, Protein, Stem Cell

Kaynak

Austin Food Sciences

WoS Q Değeri

Scopus Q Değeri

Cilt

6

Sayı

1

Künye

Kurt, E., Klont, E., Ergün, Ö. & Klont, R. (2021). White paper cell cultured meat. Austin Food Sciences, 6(1), pp. 1-6.