CARNE COLTIVATA: il Futuro Sostenibile dell’Alimentazione?

La carne coltivata è sempre più al centro del dibattito riguardante l’alimentazione e il futuro dell’industria alimentare.

Ma di cosa stiamo parlando precisamente?

In questo video analizziamo come viene prodotta la carne coltivata, i suoi vantaggi per l’ambiente, il suo profilo nutrizionale e di come potrebbe rivoluzionare l’industria alimentare.

CONTATTI
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Bibliografia

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Lee, M., Choi, W., Lee, J. M., Lee, S. T., Koh, W. G., & Hong, J. (2024). Flavor-switchable scaffold for cultured meat with enhanced aromatic properties. Nature communications, 15(1), 5450. https://doi.org/10.1038/s41467-024-49521-5

Martins, B., Bister, A., Dohmen, R. G. J., Gouveia, M. A., Hueber, R., Melzener, L., Messmer, T., Papadopoulos, J., Pimenta, J., Raina, D., Schaeken, L., Shirley, S., Bouchet, B. P., & Flack, J. E. (2024). Advances and Challenges in Cell Biology for Cultured Meat. Annual review of animal biosciences, 12, 345–368. https://doi.org/10.1146/annurev-animal-021022-055132

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Broucke, K., Van Pamel, E., Van Coillie, E., Herman, L., & Van Royen, G. (2023). Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation. Meat science, 195, 109006. https://doi.org/10.1016/j.meatsci.2022.109006

Hocquette, J. F., Chriki, S., Fournier, D., & Ellies-Oury, M. P. (2024). Review: Will “cultured meat” transform our food system towards more sustainability?. Animal : an international journal of animal bioscience, 101145. Advance online publication. https://doi.org/10.1016/j.animal.2024.101145

Yen, F. C., Glusac, J., Levi, S., Zernov, A., Baruch, L., Davidovich-Pinhas, M., Fishman, A., & Machluf, M. (2023). Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute. Nature communications, 14(1), 2942. https://doi.org/10.1038/s41467-023-38593-4