Comparative Analysis of the Nutritional and Sensory Profiles of Commercial Processed Meat Products Made from Beef and Plant-Based Protein

The Role of Insulin in the Proliferation and Differentiation of Bovine Muscle Satellite (Stem) Cells for Cultured Meat Production

Analysis of current technology status for the industrialization of cultured meat

Crusting-fabricated soy protein-based scaffolds yield three-dimensional muscle tissues for cultured chicken meat production

Glycyrrhiza uralensis crude water extract and licochalcone A and B to enhance chicken muscle satellite cell differentiation for cultured meat production

The Effects of Laxogenin and 5-Alpha-hydroxy-laxogenin on Myotube Formation and Maturation During Cultured Meat Production

FASN, SCD, and PLAG1 Gene Polymorphism and Association with Carcass Traits and Fatty Acid Profile in Hanwoo Cattle

The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway

A review on the characterization of edible scaffolds for cultured meat: Physical, chemical, biocompatibility, and food safety evaluation methods

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea