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Is in vitro meat the solution for the future?

Meat science, 2016-10, Vol.120, p.167-176

Hocquette, Jean-François

2016

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The Myth of Cultured Meat: A Review

Frontiers in nutrition (Lausanne), 2020-02, Vol.7, p.7-7

2020

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Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

Journal of agricultural and food chemistry, 2015-08, Vol.63 (30), p.6801-6811

2015

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Consumer perception of livestock production and meat consumption; an overview of the special issue “Perspectives on consumer attitudes to meat consumption”

Meat science, 2023-06, Vol.200, p.109163-109163, Article 109163

Hocquette, Jean-François

2023

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Current situation and future prospects for beef production in Europe - A review

Animal Bioscience, 2018, 31(7), , pp.1017-1035

2018

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Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle

Journal of agricultural and food chemistry, 2014-10, Vol.62 (40), p.9808-9818

2014

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Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Meat science, 2020-10, Vol.168, p.108190-108190, Article 108190

2020

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Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments

Meat science, 2022-06, Vol.188, p.108776-108776, Article 108776

2022

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Consumer perception of the challenges facing livestock production and meat consumption

Meat science, 2023-06, Vol.200, p.109144-109144, Article 109144

2023

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Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10755-10764

2009

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Handheld near-infrared spectrometer allows on-line prediction of beef quality traits

Meat science, 2022-02, Vol.184, p.108694-108694, Article 108694

2022

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The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

Meat science, 2019-11, Vol.157, p.107871-107871, Article 107871

2019

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Chinese Consumers' Attitudes and Potential Acceptance toward Artificial Meat

Foods, 2021-02, Vol.10 (2), p.353

2021

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Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

Meat science, 2006-09, Vol.74 (1), p.17-33

2006

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What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

Livestock science, 2020-10, Vol.240, p.104209, Article 104209

2020

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The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle

Meat science, 2024-07, Vol.213, p.109501-109501, Article 109501

2024

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Educated consumers don't believe artificial meat is the solution to the problems with the meat industry

Journal of Integrative Agriculture, 2015-02, Vol.14 (2), p.273-284

Aurlie Hocquette, Carla Lambert, Clmentine Sinquin, Laure Peterolff, Zo Wagner, Sarah P F Bonny, Andr Lebert, Jean-Fran?ois Hocquette (China National Hybrid Rice Research and Development Centre, Changsha 410125, P.R.China)

2015

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Is "cultured meat" a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?

Animal frontiers, 2022-02, Vol.12 (1), p.35-42

2022

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European conformation and fat scores of bovine carcasses are not good indicators of marbling

Meat science, 2020-12, Vol.170 (1), p.108233-108233, Article 108233

2020

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Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Meat science, 2011, Vol.87 (1), p.61-65

2011

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Opportunities for predicting and manipulating beef quality

Meat science, 2012-11, Vol.92 (3), p.197-209

2012

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Agro-Livestock Farming System Sustainability during the COVID-19 Era: A Cross-Sectional Study on the Role of Information and Communication Technologies

Sustainability, 2021-06, Vol.13 (12), p.6521

2021

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Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception

Frontiers in psychology, 2020-08, Vol.11

2020

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What is artificial meat and what does it mean for the future of the meat industry?

Journal of Integrative Agriculture, 2015-02, Vol.14 (2), p.255-263

Sarah P F Bonny, Graham E Gardner, David W Pethick, Jean-Fran?ois Hocquette (China National Hybrid Rice Research and Development Centre, Changsha 410125, P.R.China)

2015

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Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat

Journal of Integrative Agriculture, 2018-07, Vol.17 (7), p.1641-1654

2018

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Is in vitro meat the solution for the future?

The Myth of Cultured Meat: A Review

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

Consumer perception of livestock production and meat consumption; an overview of the special issue “Perspectives on consumer attitudes to meat consumption”

Current situation and future prospects for beef production in Europe - A review

Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments

Consumer perception of the challenges facing livestock production and meat consumption

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Handheld near-infrared spectrometer allows on-line prediction of beef quality traits

The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

Chinese Consumers' Attitudes and Potential Acceptance toward Artificial Meat

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle

Educated consumers don't believe artificial meat is the solution to the problems with the meat industry

Is "cultured meat" a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?

European conformation and fat scores of bovine carcasses are not good indicators of marbling

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Opportunities for predicting and manipulating beef quality

Agro-Livestock Farming System Sustainability during the COVID-19 Era: A Cross-Sectional Study on the Role of Information and Communication Technologies

Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception

What is artificial meat and what does it mean for the future of the meat industry?

Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat

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