养殖肉：关于接受挑战和即将到来的可能性的综述

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-08-01 DOI:10.1016/j.cofs.2023.101050

Rosires Deliza , Brayan Rodríguez , Felipe Reinoso-Carvalho , Thelma Lucchese-Cheung

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引用次数: 3

摘要

这篇综述的目的是总结最近在培养肉类方面的进展，同时反映消费者的接受程度和未来的可能性。我们首先更新与培养肉生产相关的技术，突出其营养和感官事实。我们将继续深入分析消费面临的最新挑战，并反思未来的想法，包括以客户为导向的产品和包装设计方法。这些想法旨在提高未来的接受度，同时希望在不断扩展的数字体验世界中增强这种蛋白质来源的感官功能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Cultured meat: a review on accepting challenges and upcoming possibilities

The objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.