What do we know today about cultured muscle to produce meat and its acceptability in the world?

Sghaier Chriki; Marie-Pierre Ellies-Oury; Jean-François J.-F. Hocquette; Sghaier Chriki

doi:10.1016/B978-0-323-85879-3.00002-7

Book Sections Year : 2022

What do we know today about cultured muscle to produce meat and its acceptability in the world?

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Sghaier Chriki

Function : Author

Isara

Marie-Pierre Ellies-Oury

Function : Author
PersonId : 743030
IdHAL : marie-pierre-ellies-oury
ORCID : 0000-0002-5776-7566
IdRef : 103618635

Bordeaux Sciences Agro [Gradignan]

Jean-François J.-F. Hocquette

Function : Author
PersonId : 737280
IdHAL : jean-francois-hocquette
ORCID : 0000-0003-2409-3881
IdRef : 079209173

Unité Mixte de Recherche sur les Herbivores - UMR 1213

CV

Sghaier Chriki

Function : Author
PersonId : 1142819
IdHAL : sghaier-chriki
ORCID : 0000-0002-6118-7089

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Life Sciences [q-bio] Agricultural sciences Animal production studies

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https://hal-isara.archives-ouvertes.fr/hal-03764867

Submitted on : Tuesday, August 30, 2022-4:08:45 PM

Last modification on : Tuesday, March 28, 2023-2:34:50 PM

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hal-03764867 , version 1 (30-08-2022)

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HAL Id : hal-03764867 , version 1
DOI : 10.1016/B978-0-323-85879-3.00002-7

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Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-François J.-F. Hocquette, Sghaier Chriki. What do we know today about cultured muscle to produce meat and its acceptability in the world?. New Aspects of Meat Quality, Elsevier, pp.507-532, 2022, ⟨10.1016/B978-0-323-85879-3.00002-7⟩. ⟨hal-03764867⟩

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What do we know today about cultured muscle to produce meat and its acceptability in the world?

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