Cultured meatCultured meat (also known as cultivated meat among other names) is a form of cellular agriculture where meat is produced by culturing animal cells in vitro. Cultured meat is produced using tissue engineering techniques pioneered in regenerative medicine. Jason Matheny popularized the concept in the early 2000s after he co-authored a paper on cultured meat production and created New Harvest, the world's first nonprofit organization dedicated to in-vitro meat research.
Food scienceFood science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example.
Turkey as foodTurkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well as in standard cuisine. Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed.
Pink slimePink slime (also known as lean finely textured beef or LFTB, finely textured beef, or boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. As part of the production process, heat and centrifuges remove the fat from the meat in beef trimmings. The resulting paste, without the fat, is exposed to ammonia gas or citric acid to kill bacteria.
Dog meatDog meat is the flesh and other edible parts derived from dogs. Historically, human consumption of dog meat has been recorded in many parts of the world. During the 19th century westward movement in the United States, mountainmen, Native Americans, the U.S. Army, as well as the Confederacy during the American Civil War frequently had to sustain themselves on dog meat; the first to be consumed would be the horses, then the mules, and lastly the dogs.
BriningIn food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice.
PastramiPastrami (Romania: pastramă) is a food originating from Romania usually made from beef brisket. Later recipes use lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye.
ButcherA butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed. Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272.
QuornQuorn is a brand of meat substitute products, or the company that makes them. Quorn originated in the UK and is sold primarily in Europe, but is available in 14 countries. The brand is owned by parent company Monde Nissin. Quorn is sold as both a cooking ingredient and as a meat substitute used in a range of prepackaged meals. All Quorn foods contain mycoprotein as an ingredient, which is derived from the Fusarium venenatum fungus.
SeitanSeitan (UKˈseɪtæn, US-tɑːn; セイタン) is a food made from gluten, the main protein of wheat. It is also known as miànjīn (), fu (麩), milgogi (밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. It is made by washing wheat flour dough with water until most of the starch granules have been removed, leaving behind the sticky, insoluble gluten as an elastic mass, which is then cooked and eaten. Wheat gluten is an alternative to soybean-based foods, such as tofu, which are sometimes used as a meat alternative.
