Making sense of making meat: Key moments in the first 20 years of tissue engineering muscle to make food

Stephens, N., Sexton, A.E. and Driessen, C. (2019) Making sense of making meat: Key moments in the first 20 years of tissue engineering muscle to make food. Frontiers in Sustainable Food Systems, 3. 45. ISSN 2571-581X

Abstract

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Authors/Creators:
  • Stephens, N.
  • Sexton, A.E.
  • Driessen, C.
Copyright, Publisher and Additional Information: © 2019 Stephens, Sexton and Driessen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
Keywords: cultured meat; clean meat; cell-based meat; social science; sense-making; in vitro meat; naming
Dates:
  • Accepted: 23 May 2019
  • Published (online): 10 July 2019
  • Published: 10 July 2019
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Social Sciences (Sheffield) > Department of Geography (Sheffield)
Depositing User: Symplectic Sheffield
Date Deposited: 03 Mar 2021 16:20
Last Modified: 03 Mar 2021 16:20
Status: Published
Publisher: Frontiers Media SA
Refereed: Yes
Identification Number: https://doi.org/10.3389/fsufs.2019.00045

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