Ong, S., Choudhury, D., & Naing, M. W. (1. august 2020). «Cell-based meat: Current ambiguities with nomenclature». Trends in Food Science & Technology(engelsk). 102: 223–231. ISSN0924-2244. doi:10.1016/j.tifs.2020.02.010. Besøkt 26. august 2021. «We identify the most notable ambiguities surrounding the nomenclature of cell-based meats and summarize current discussions around it. Notable ambiguities include: whether cell-based meat can be called “meat”; identifying the most descriptive and appealing name for cell-based meat; the nomenclature of cell-based meat products with different levels of complexity; and the standards cell-based meats need to meet before claiming to be cleaner and more sustainable than conventional meat.»
David Pierson. «The first lab-grown meat for sale could come from this Singapore startup that's re-creating shrimp». Los Angeles Times. «Shiok’s proto-shrimp costs $5,000 a kilogram, which is about $2,268 a pound, mostly due to the price of the nutrient fluids needed to feed the cells. Access to more affordable nutrients has reduced the cost of Shiok’s meat to $3,500 a kilogram, or about $1,588 a pound. (...) Shiok’s shumai, for example, cost $300 apiece. (...) The goal is to make Shiok’s shrimp 100 times cheaper by the first half of next year.»
Ong, S., Choudhury, D., & Naing, M. W. (1. august 2020). «Cell-based meat: Current ambiguities with nomenclature». Trends in Food Science & Technology(engelsk). 102: 223–231. ISSN0924-2244. doi:10.1016/j.tifs.2020.02.010. Besøkt 26. august 2021. «We identify the most notable ambiguities surrounding the nomenclature of cell-based meats and summarize current discussions around it. Notable ambiguities include: whether cell-based meat can be called “meat”; identifying the most descriptive and appealing name for cell-based meat; the nomenclature of cell-based meat products with different levels of complexity; and the standards cell-based meats need to meet before claiming to be cleaner and more sustainable than conventional meat.»
Ong, S., Choudhury, D., & Naing, M. W. (1. august 2020). «Cell-based meat: Current ambiguities with nomenclature». Trends in Food Science & Technology(engelsk). 102: 223–231. ISSN0924-2244. doi:10.1016/j.tifs.2020.02.010. Besøkt 26. august 2021. «We identify the most notable ambiguities surrounding the nomenclature of cell-based meats and summarize current discussions around it. Notable ambiguities include: whether cell-based meat can be called “meat”; identifying the most descriptive and appealing name for cell-based meat; the nomenclature of cell-based meat products with different levels of complexity; and the standards cell-based meats need to meet before claiming to be cleaner and more sustainable than conventional meat.»
