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Full-Text Articles in Other Food Science
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Capstones
Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …
Multi-Instrument Evaluation Of A Real-Time Pcr Assay For Identification Of Atlantic Salmon: A Case Study On The Use Of A Pre-Packaged Kit For Rapid Seafood Species Identification, Amanda A. Naaum, Rosalee S. Hellberg, Tara A. Okuma, Robert H. Hanner
Multi-Instrument Evaluation Of A Real-Time Pcr Assay For Identification Of Atlantic Salmon: A Case Study On The Use Of A Pre-Packaged Kit For Rapid Seafood Species Identification, Amanda A. Naaum, Rosalee S. Hellberg, Tara A. Okuma, Robert H. Hanner
Food Science Faculty Articles and Research
Protecting the seafood supply chain from species substitution is critical for economic, health, and conservation reasons. DNA-based methods represent an effective means to detect species substitution, but current methods can be time consuming or costly, and require specialized instruments and operators. Real-time PCR provides an alternative that can be performed quickly, and in some cases even on-site. The use of commercial kits reduces the expertise required by the operator and therefore increases accessibility to testing. This potentially increases the likelihood of adoption into the supply chain, but only if the kits are robust across multiple operators, instruments, and samples. In …