01221naa a2200181 a 450000100080000000500110000800800410001902400520006010000150011224501030012726000090023052006540023965000200089370000180091370000250093170000240095677300590098021603632024-01-08       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.cofs.2023.1010502DOI1 aDELIZA, R.  aCultured meatba review on accepting challenges and upcoming possibilities.h[electronic resource]  c2023  aThe objective of this review is to summarize the recent advances on culturing meat, while reflecting on consumer acceptance and upcoming possibilities. We start by updating technology related to cultured meat production, highlighting its nutritional and sensory facts. We continue with a deeper analysis of the latest challenges for consumption and reflect on future ideas, which include perspectives toward a more customer-oriented product and packaging design approaches. Such ideas aim to improve future acceptance while hopefully augmenting the sensory functionalities of such a source of protein in a world of ever-expanding digital experience.  aFood technology1 aRODRIGUEZ, B.1 aREINOSO-CARVALHO, F.1 aLUCCHESE-CHEUNG, T.  tCurrent Opinion in Food Sciencegv. 52, e101050, 2023.