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Title: | A NOVEL APPROACH FOR HYBRID MEAT ALTERNATIVES USING TISSUE EXTRACTS | Authors: | MARIE BEATRIX KRUTH | ORCID iD: | orcid.org/0009-0008-7613-4511 | Keywords: | Hybrid meat, cell-based meat, alternative protein, sustainable meat, meat aroma, tissue extracts | Issue Date: | 30-Aug-2023 | Citation: | MARIE BEATRIX KRUTH (2023-08-30). A NOVEL APPROACH FOR HYBRID MEAT ALTERNATIVES USING TISSUE EXTRACTS. ScholarBank@NUS Repository. | Abstract: | While the meat industry faces substantial environmental and ethical challenges, the global demand for meat keeps growing. At the same time, the rising field of cell-based meat has yet to find solutions to address various bottlenecks, including technical and economic challenges as well as safety concerns. By proposing tissue extract-derived meat flavoring for hybrid meat products, this work aims to meet the increasing demand in a sustainable fashion. Specifically, the study explores various methods to extract mature tissue components for the synthesis of a concentrated meat aroma. Olfactory evaluations demonstrated the potential of the developed aromatic essence as a customizable flavoring agent. This technology could set the stage for the broader adoption of cell-based meat products and thus significantly contribute to a reduction in traditional meat consumption. While promising increased food safety and consumer acceptance, this approach possibly paves the way for a more sustainable and ethical future of meat. | URI: | https://scholarbank.nus.edu.sg/handle/10635/247632 |
Appears in Collections: | Master's Theses (Open) |
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