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Theater

Variability in consumer perception of meat and meat substitutes
E. Hocquette, J. Liu, S. Chriki, M.P. Ellies-Oury, M. Kombolo, J.H. Rezende-De-Souza, S.B. Pflanzer and J.F. Hocquette

Bibliometric analysis of scientific articles related to ‘cultured meat’
J.F. Hocquette, D. Fournier, M.P. Ellies-Oury and S. Chriki

Addressing the challenges of animal-free meat using plant-based tissue engineering
M.O.R. Yahav

Comparing the potential of meat alternatives for a more sustainable food system
T. Bry-Chevalier

IMR3G Foundation, DATAbank software to facilitate collaborative data collection for mutual benefit
R. Polkinghorne, H. Cutherbertson, A. Neveu and J. Wierzbicki

Beef processors experience large variation in yield and quality traits on a daily basis
W. Pitchford and S. Miller

Introduction to plant-based, cultivated, and fermentation-made meat, eggs, and dairy
S. Kell

Environmental impact of dairy alternatives: a case study of Hemp milk and other products
B. Queiroz Silva, J. Ferdouse and S. Smetana

The tools of prediction of the sensory quality, the opinion of the French professionals
T. Fayet

Limitations and challenges for the successful launch to market of cultured animal protein products
J.F. Fuentes-Pila

Implementing advanced characterization methods and building a new reference for alt-meat development
M.O.R. Yahav

Poster

Whey proteins as alternative supplement to FBS in C2C12 muscle cells for cultured meat production
T.S. Sundaram, D. Lanzoni, R. Rebucci, F. Cheli, A. Baldi and C. Giromini

German consumers’ attitudes towards cultured meat
A.-K. Jacobs, M.-P. Ellies-Oury, H.-W. Windhorst, J. Gickel, S. Chriki and J.-F. Hocquette

Development of the beef eating quality management system in Poland
G. Pogorzelski, J. Wierzbicki, E. Pogorzelska-Nowicka, A. Jasieniak and A. Wierzbicka