Fish consumption has been increasing worldwide as per capita consumption of fish rises along with population growth. At the same time, overfishing is increasing all over the world, causing enormous damage to the ecosystem. There is an urgent need to secure sustainable fishery resources to meet the expanding demand for fish. The present study focused on the cells obtained from fish fins, which were often discarded as food waste, and which had the potential to change their morphology with simple treatments, creating the possibility of processing fish fin cells into clean meat (i.e., meat produced in vitro; artificial, lab-cultured meat using tissue engineering techniques).
The omnivore’s paradox and consumer acceptance of cultured meat: An experimental investigation into the role of perceived organizational competence and excitement
Cultured meat, i.e. meat produced in vitro using animal stem cells, heralds a paradigm shift in the global food system. In addition, cultured meat has the potential to substantially reduce the environmental footprint of...
