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Development of Cultured Meat Technology in China

Guan Xin, Zhou Jingwen, Du Guocheng, Chen Jian

Strategic Study of CAE 2021, Volume 23, Issue 6,   Pages 178-186 doi: 10.15302/J-SSCAE-2021.06.018

Abstract:

Cultured meat is a new type of meat product that is produced by ex vivoThis study analyzed cultured meat with focus on its production process, key technologies, internationaldevelopment trend, and issues of China’s cultured meat industry, thereby proposing suggestionsfor the development of cultured meat technology in China.The development of global cultured meat technology is in its infancy and rising stages.

Keywords： cultured meat     muscle tissue     stem cell expansion     induced differentiation     food process    

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Technological Trend and Suggestions for Cultured Meat Industry

Guan Xin, Zhou Jingwen, Du Guocheng, Chen Jian

Strategic Study of CAE 2023, Volume 25, Issue 3,   Pages 251-262 doi: 10.15302/J-SSCAE-2023.07.018

Abstract:

Cultured meat is a strategic emerging industry that integrates advancedAs the cultured meat technology develops toward commercialization, it is of great significance tomeat production are analyzed.In view of the weakness in the cultured meat industry foundation in China, the following suggestionsmeat.

Keywords： cultured meat     seed cells     bioreactors     bioprocess of large-scale cell culture     culture medium research    

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Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric

Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO

Frontiers of Agricultural Science and Engineering 2014, Volume 1, Issue 3,   Pages 236-241 doi: 10.15302/J-FASE-2014034

Abstract: Pig meat off-flavor is attributed to trimethylamine (TMA) concentration, and it is considered as theIn this study, TMA concentrations in pig meat were determined, and the interactions with breed and genderIn addition, the TMA threshold for meat off-flavor and pig meat natural quality was measured in relationto meat storage and movement, and the influential factors including the pig breed and storage time weremeat breeding programs, and storage time is important for pig meat natural quality.

Keywords： pig meat     trimethylamine (TMA)     influential factor    

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Neural networks modeling signal responses and taxol production of cultured Taxus chinensis cells induced

GONG Yanwen, REN Defeng, YUAN Yingjin

Frontiers of Chemical Science and Engineering 2007, Volume 1, Issue 2,   Pages 118-122 doi: 10.1007/s11705-007-0022-8

Abstract: Quantitatively describing the signal transduction process is important for understanding the mechanism of signal regulation in cells, and thus, poses both a challenge and an opportunity for chemical and biochemical engineers. An artificial neural network (ANN), in which we took the signal molecules as neural nodes, was constructed to simulate the generation of active oxygen species (AOS) in Taxus chinensis cells induced by a bio-elicitor. The relative contents of AOS in cells predicted by the ANN model agreed well with the experimental data and three notable stages of AOS increase were observed from the 3D figure of AOS generation. The robustness of AOS trajectories indicated that signal regulation in vivo was an integral feedback control model that ensured the adaptation of to environmental stress. The artificial neural network was able to predict taxol production as well as determine the optimal concentration of oligosaccharides needed for it.

Keywords： transduction     chinensis     feedback     environmental     generation    

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Thermochemical pretreatment of meat and bone meal and its effect on methane production

Guangxue WU , Zhenhu HU , Mark G. HEALY , Xinmin ZHAN ,

Frontiers of Environmental Science & Engineering 2009, Volume 3, Issue 3,   Pages 300-306 doi: 10.1007/s11783-009-0031-6

Abstract: Since the solubilization of meat and bone meal (MBM) is a prerequisite in many MBM disposal approaches

Keywords： thermochemical pretreatment     meat and bone meal     solid reduction     solid solubilization     methane production    

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A genome-wide association study of five meat quality traits in Yorkshire pigs

Qian DONG,Huiying LIU,Xinyun LI,Wei WEI,Shuhong ZHAO,Jianhua CAO

Frontiers of Agricultural Science and Engineering 2014, Volume 1, Issue 2,   Pages 137-143 doi: 10.15302/J-FASE-2014014

Abstract: Meat quality is an important trait in the pig industry.To identify genomic regions and haplotype blocks responsible for meat quality traits in pigs, a genome-wideshowed that a total of 344 single nucleotide polymorphisms (SNP) were significantly associated with five meatAlso, 158 SNPs fell into the proximal region of meat quality related genes.the mechanisms of meat quality in pigs.

Keywords： Pig     GWAS     meat quality trait     SNP    

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Development Status, Challenges, and Solutions of China’s Beef and Mutton Industry

Ren Jizhou, Li Fadi, Cao Jianmin, Li Binglong, Xu Gang, Tang Zeng

Strategic Study of CAE 2019, Volume 21, Issue 5,   Pages 67-73 doi: 10.15302/J-SSCAE-2019.05.014

Abstract:

The beef and mutton industry plays a strategic role in China in utilizing agricultural resources, improving dietary structure, prosper rural economy, and maintaining national stability. China's beef and mutton industry has made some achievements and is developing from subsidiary production to specialized production. However, it still faces multiple challenges, such as the enlarging demand-supply gap, an unreasonable structure of coarse fodder resources, underdevelopment of cattle and sheep breeds, and increased external competition. This paper proposes several strategic recommendations based on comparative analysis and trend judgment between China and abroad, including integrating the grassland industry and animal husbandry, initiating national key programs to develop key technical links for the beef and mutton industry, improving the reproduction and breeding system, strengthening the slaughtering and processing industry, and providing support for the beef and mutton industry in Southeast China.

Keywords： beef and mutton industry     grassland farming     meat production     meat consumption    

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Processing, Quality, Safety, and Acceptance of Meat Analogue Products Review

Cuixia Sun, Jiao Ge, Jun He, Renyou Ga, Yapeng Fang

Engineering 2021, Volume 7, Issue 5,   Pages 674-678 doi: 10.1016/j.eng.2020.10.011

Abstract: Meat products are the most common high-protein food source, but impact the environment, cause animalPlant proteins have a well-balanced amino acid composition, and exhibit great potential for replacing meatGenerally, meat analogue formulations are specially designed and processing conditions are optimizedto obtain the texture and bite of real animal meat.This article focuses on plant-based meat analogues, and covers aspects regarding processing, products

Keywords： Meat analogues     Processing     Quality     Safety     Acceptance    

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Effects of hypoxia on mRNA expression of housekeeping genes in rat brain tissue and primary cultured

YANG Yingzhong, MA Lan, GE Rili, FAN Wenhong, ZHU Lingling, ZHAO Tong, WU Yan, FAN Ming

Frontiers of Medicine 2008, Volume 2, Issue 3,   Pages 239-243 doi: 10.1007/s11684-008-0045-7

Abstract: Primary cultured neural stem cells from E13 fetal rats were treated with 3% O or 10% O for 24 hours for

Keywords： Glyceraldehyde-3-phosphate dehydrogenase     comparative     constant     unfavorable     independent    

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Proteome comparisons reveal influence of different dietary proteins on the development of rat jejunum

Mengjie LI, Chunbao LI, Shangxin SONG, Xinglian XU, Guanghong ZHOU

Frontiers of Agricultural Science and Engineering 2018, Volume 5, Issue 3,   Pages 362-372 doi: 10.15302/J-FASE-2018206

Abstract:

This study compared proteome profiles and morphological changes of rat jejunum in response to different dietary proteins. Fifty male Sprague-Dawley rats were fed with casein (control), and isolated beef, pork, fish and chicken proteins for 14 days. Proteome analysis, histological observation and PEPT1 quantification of the jejunum were performed. The results indicated that rats fed with chicken proteins had higher PEPT1 mRNA and protein levels (P<0.05) but lower villus height and ratio of villus height to crypt depth (V/C ratio, P<0.05) than those fed with casein and pork protein. Label-free LC-MS/MS indicated that, as compared to casein, intake of chicken protein can regulate oligopeptide transport mainly by upregulating PEPT1 protein expression and reducing dipeptidyl-peptidase activity related to biological oxidation, and can reduce oligopeptide absorption capacity by regulating Hippo signaling pathway. Although intake of beef and fish proteins had no significant effect on PEPT1 expression, they altered several signaling pathways.

Keywords： Hippo signaling pathway     meat protein     PEPT1     proteome analysis     rat jejunum    

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The Biofunctions of Phytochemicals and Their Applications in Farm Animals: The Nrf2/Keap1 System as a Target

Si Qin, De-Xing Hou

Engineering 2017, Volume 3, Issue 5,   Pages 738-752 doi: 10.1016/J.ENG.2017.03.011

Abstract: grains, and herbs, have been reported to have health benefits and to improve the growth performance and meatWe then summarize the effects of phytochemicals on the growth performance, meat quality, and intestinal

Keywords： Phytochemical     Biofunction     Nrf 2/Keap1 system     Growth performance     Meat quality     Intestinal microbiota    

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Title Author Date Type Operation

Development of Cultured Meat Technology in China

Guan Xin, Zhou Jingwen, Du Guocheng, Chen Jian

Journal Article

Technological Trend and Suggestions for Cultured Meat Industry

Guan Xin, Zhou Jingwen, Du Guocheng, Chen Jian

Journal Article

Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric

Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO

Journal Article

Neural networks modeling signal responses and taxol production of cultured Taxus chinensis cells induced

GONG Yanwen, REN Defeng, YUAN Yingjin

Journal Article

Thermochemical pretreatment of meat and bone meal and its effect on methane production

Guangxue WU , Zhenhu HU , Mark G. HEALY , Xinmin ZHAN ,

Journal Article

A genome-wide association study of five meat quality traits in Yorkshire pigs

Qian DONG,Huiying LIU,Xinyun LI,Wei WEI,Shuhong ZHAO,Jianhua CAO

Journal Article

Development Status, Challenges, and Solutions of China’s Beef and Mutton Industry

Ren Jizhou, Li Fadi, Cao Jianmin, Li Binglong, Xu Gang, Tang Zeng

Journal Article

Processing, Quality, Safety, and Acceptance of Meat Analogue Products

Cuixia Sun, Jiao Ge, Jun He, Renyou Ga, Yapeng Fang

Journal Article

Effects of hypoxia on mRNA expression of housekeeping genes in rat brain tissue and primary cultured

YANG Yingzhong, MA Lan, GE Rili, FAN Wenhong, ZHU Lingling, ZHAO Tong, WU Yan, FAN Ming

Journal Article

Proteome comparisons reveal influence of different dietary proteins on the development of rat jejunum

Mengjie LI, Chunbao LI, Shangxin SONG, Xinglian XU, Guanghong ZHOU

Journal Article

The Biofunctions of Phytochemicals and Their Applications in Farm Animals: The Nrf2/Keap1 System as a Target

Si Qin, De-Xing Hou

Journal Article