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Cultured meat from stem cells: Challenges and prospects
Mark J. Post
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Corresponding author for this work
Fysiologie
CARIM - Cardiovascular Research Institute Maastricht
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Keyphrases
Stem Cells
100%
Meat
100%
Cultured Meat
100%
Livestock Meat
33%
Satellite Cells
16%
Systems Approach
16%
Skeletal muscle Tissue
16%
Skeletal muscle Cells
16%
Optimal Combination
16%
In Vitro Culture
16%
Culture Conditions
16%
Fat Tissue
16%
Physical Condition
16%
Animal Protein
16%
Protein Synthesis
16%
Healthy Product
16%
Visual Appearance
16%
Meat Industry
16%
Meat Production
16%
Novel Products
16%
Biochemical Condition
16%
Physical Sensation
16%
Bioartificial muscle
16%
INIS
stem cells
100%
meat
100%
muscles
33%
production
22%
proteins
22%
livestock
22%
tissues
11%
animals
11%
synthesis
11%
mimic
11%
fats
11%
in vitro
11%
interactions
11%
satellites
11%
texture
11%
meat industry
11%
Food Science
Animal Protein
100%
Cultured Meat
100%
Sensation of Taste
100%
Sensation
100%