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Accepted:
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| About author: Jean-Francois Hocquette,Herbivore Research Unit Theix, 63122 Saint-Genès Champanelle, France |
Cite this article:
Jean-Francois Hocquette.
2015.
Is it possible to save the environment and satisify consumers with artificial meat?. Journal of Integrative Agriculture, 14(2): 206-207.
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| Bhat Z F, Kumar S, Fayaz H. 2015. In vitro meat production:Challenges and benefits over conventional meat production.Journal of Integrative Agriculture, 14, 241-248Bonny S P F, Gardner G E, Pethick D W, Hocquette J-F. 2015.What is artificial meat and what does it mean for the futureof the meat industry. Journal of Integrative Agriculture, 14,255-263Hocquette A, Lambert C, Sinquin C, Peterolff L, Wagner Z,Bonny S P F, Lebert A, Hocquette J-F. 2015. Educatedconsumers don’t believe artificial meat is the solution tothe problems with the meat industry. Journal of IntegrativeAgriculture, 14, 273-284Hopkins P D. 2015. Cultured meat in western media: Thedisproportionate coverage of vegetarian reactions,demographic realities, and implications for cultured meatmarketing. Journal of Integrative Agriculture, 14, 264-272Kadim I T, Mahgoub O, Baqir S, Faye B, Purchas R. 2015.Cultured meat from muscle stem cells: A review ofchallenges and prospects. Journal of Integrative Agriculture,14, 222-233Mattick C S, Landis A E, Allenby B R. 2015. A case forsystemic environmental analysis of cultured meat. Journalof Integrative Agriculture, 14, 249-254Moritz M S M, Verbruggen S E L, Post M J. 2015. Alternativesfor large-scale production of cultured beef: A review. Journalof Integrative Agriculture, 14, 208-216Orzechowski A. 2015. Artificial meat? Feasible approachbased on the experience from cell culture studies. Journalof Integrative Agriculture, 14, 217-221Sun Z C, Yu Q L, Han L. 2015. The environmental prospects ofcultured meat in China. Journal of Integrative Agriculture,14, 234-240Verbeke W, Sans P, Van Loo E J. 2015. Challenges andprospects for consumer acceptance of cultured meat.Journal of Integrative Agriculture, 14, 285–294. |
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