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| 1 | Cultured meat from muscle stem cells: A review of challenges and prospects显示文摘Growing muscle tissue in culture from animal stem cells to produce meat theoretically eliminates the need to sacrifice animals. So-called 'cultured' or 'synthetic' or 'in vitro' meat could in theory be constructed with different characteristics and be produced faster and more efficiently than traditional meat. The technique to generate cultured muscle tissues from stem cells was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercially-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economically feasible, provided it has physical properties in terms of colour, flavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the fine-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and confidence in in vitro produced cultured meat might be a significant impediment that hinders the marketing process. | Isam T Kadim Osman Mahgoub Senan Baqir Bernard Faye Roger Purchas | 2015 | Journal of Integrative Agriculture2015，14，2： | 20 |
| 2 | A review of the growth, and of the carcass and meat quality characteris- tics of the one - humped camel ( Camelus dromedaries) 显示文摘 | Kadimai T Mahgoub O Purchas R W | 2008 | Meat Sci2008，80，： | 1 |
| 3 | A review of the development and use video image analysis for beef carcass evaluation as an alternative to the current ETROP system and other subjective systems显示文摘 | CRAIGIE C R NAVAJAS E A PURCHAS R W | 2012 | Meat Science2012，92，4： | 1 |
| 4 | Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers显示文摘 | Purchas R W Burnham D L Morris S T | 2002 | Journal of Animal Science2002，80，： | 1 |
| 5 | Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers显示文摘 | Purchas R W Burnham D L Morris S T | 2002 | J Anita Sci2002，80，12： | 1 |
| 6 | An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers显示文摘 | PURCHAS R W | 1990 | Meat Science1990，27，： | 1 |
| 7 | Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle显示文摘 | RW Purchas SM Rutherfurd PD Pearce | 2004 | Meat Science2004，68，2： | 1 |
| 8 | Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle显示文摘 | Purchas R.W Rutherfurd S.M Pearce P.D | | 0，，68： | 1 |
| 9 | An objective measure of muscularity: Changes with animal growth and differences between genetic lines of Southdown sheep 显示文摘 | Purchas R W Davies A S Abdullah A Y | 1991 | Meat Science1991，30，： | 1 |
| 10 | Flavour studies with beef and lamb显示文摘 | R W Purchas C B Johnson E B Johnson | 1993 | Meat Sci1993，，5： | 1 |
| 11 | The effect of production system and age on concentrations of fatty acids in intramuscular fat of the longissimus and tricepsbranch muscles of Angus-cross heifers显示文摘 | Purchas R W Knight T W Busboom J R | 2005 | Meat Science2005，70，4： | 1 |
| 12 | Pituitary and plasma growth hormone levels in bulls from birth to one year of age显示文摘 | Purchas R W Macmillan K L Hafs H D | 1970 | J Anim Sci1970，31，： | 1 |
| 13 | A fenestrated covered suprarenal aortic stent显示文摘 | Browne TF Hartley D Purchas S | | 0，，05： | 1 |
| 14 | Pi- tuitary and plasma growth hormone levels in bulls from birth to one year of age 显示文摘 | PURCHAS R W MACMILLAN K L HAFS H D | 1970 | Journal of Animal Science1970，31，2： | 1 |
| 15 | Carcasscomposition and meat quality differences between pasture-reared ewe and ram lambs显示文摘 | Johnson P L Purchas R W Meewan J C | 2005 | Meat Science2005，71，： | 1 |
| 16 | Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers显示文摘 | PURCHAS R W BURNHAM D L MORRIS S T | 2002 | Animal Science2002，80，： | 1 |
| 17 | 脂质类型对猪生长性能、肉品质和猪肉中长链n-3脂肪酸含量的影响显示文摘研究旨在为人类生产高营养价值的猪肉,包括脂肪酸(主要通过喂食鱼油获得长链n-3脂肪酸)和硒。选择母猪48头随机分为6个处理组:畜产品和植物饲料中添加牛油、植物饲料中添加豆油或与亚麻籽油(CLA,硒、维生素E和维生素C)混合添加、植物饲料中添加牛油、植物饲料中添加鱼油。屠宰前饲粮添加鱼油饲喂49或28 d。试验结果表明,不同的饲粮处理对生长性能、胴体和肉质特性没有显著影响。饲粮中添加鱼油时,皮下脂肪中具有高水平的EPA、DPA、DHA(高达3.74%)。 | Morel P C H Leong J Nuijten W G M Purchas R W Wilkinson B H P | 2013 | 饲料博览2013，，10： | 1 |
| 18 | Relationships be- tween sensory and objective measures of meat tenderness of beef longissimus thoracis from bulls and steers显示文摘 | Peachey B M Purchas R W Duizer L M | 2002 | Meat Science2002，60，： | 1 |
| 19 | Concentrations in beef and lamb of taurine,carnosine,coenzyme Q10,and creatine显示文摘 | R W Purchas S M Rutherfurd P D Pearce | 2004 | Meat Science2004，66，3： | 1 |
| 20 | New separation system extends the use of membranes显示文摘 | Armando A D Culkin B Purchas D B | 1992 | Proceedings of the Euromembrane1992，6，92： | 1 |
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