Technological innovation in the productive sector of meat: In vitro, the meat of the future

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorUniv Reino Unido-
Autor(es): dc.creatorBailone, Ricardo Lacava [UNESP]-
Autor(es): dc.creatorSilva Fukushima, Hirla Costa-
Autor(es): dc.creatorRoca, Roberto de Oliveira-
Autor(es): dc.creatorBorra, Ricardo Carneiro-
Autor(es): dc.creatorAguiar, Luis Kluwe de-
Data de aceite: dc.date.accessioned2022-02-22T00:05:20Z-
Data de disponibilização: dc.date.available2022-02-22T00:05:20Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2019-10-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.23925/2179-3565.2019v10i4p104-113-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/195258-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/195258-
Descrição: dc.descriptionCurrent methods of meat production are related to many environmental problems. Since the beginning of the last century, the in vitro production of cellular tissues has been speculated, and in 2013 the first bovine hamburger produced from stem cells was presented to the world in the University of Maastricht in the Netherlands. Since then, many companies have begun to invest in the idea, as this type of technology tends to dominate the meat market in the near future, as planet Earth no longer supports the demand for environmental resources for food production. For the continuity of humanity, alternative animal protein production techniques must be adopted, with in vitro meat production being an alternative to climate change and environmental problems faced by mankind at the beginning of this century, through better management of natural resources, inevitable for the future of the next generations. Thus, this review aims to present this innovative technology, as well as its trends and barriers.-
Descrição: dc.descriptionSao Paulo State Univ Julio de Mesquita Filho, Sao Paulo, Brazil-
Descrição: dc.descriptionUniv Fed Sao Carlos, Sao Carlos, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Sao Paulo, Brazil-
Descrição: dc.descriptionUniv Reino Unido, Reino Unido, Brazil-
Descrição: dc.descriptionSao Paulo State Univ Julio de Mesquita Filho, Sao Paulo, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Sao Paulo, Brazil-
Formato: dc.format104-113-
Idioma: dc.languagept_BR-
Publicador: dc.publisherPontificia Univ Catolica Sao Paulo-puc-sp-
Relação: dc.relationRisus-journal On Innovation And Sustainability-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectBiotechnology-
Palavras-chave: dc.subjectDevelopment-
Palavras-chave: dc.subjectCellular engineering-
Palavras-chave: dc.subjectEcological Footprint-
Palavras-chave: dc.subjectSustainability-
Título: dc.titleTechnological innovation in the productive sector of meat: In vitro, the meat of the future-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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