Meet the new meat: tissue engineered skeletal muscle

By Mlp Marloes Langelaan, K. K. Boonen, RB Roderick Polak, Fpt Frank Baaijens, M. Post, Dwj Daisy van der Schaft. 2010

124 citations recorded by the source corpus.

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A horizon scanning assessment of current and potential future threats to migratory shorebirds (2012, background): “5 cm thus far (Marloes et al. 2010). However, given that the FAO (2009) forecasts that the global demand for food will rise by 70% by 2050, and the fact that about 80% of agricultural lands worldwide are dedicated to grazing and feed crops, synthetic meat could not only greatly reduce the conversion”
Structuring processes for meat analogues (2018, unknown): “Cultured meat Tissue-engineering techniques can be used to in vitro culture animal muscle cells, which may then be transformed into meat (Langelaan et al., 2010; Post, 2012).”
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium (2017, background): “In vitro meat, also referred to as cultured meat, cell-cultured meat or clean meat, is an animal product produced following cell isolation and identiﬁcation, cell culture and tissue engineering protocols [94].”