RESUMO
Cultured meats (CMs) are produced by in vitro culture of animal cells. Since the first CM burger patty was created in 2013, many companies have been founded to commercialize CM products. We discuss the meat focus and geographical spread of CM companies, the funding landscape, and challenges for commercialization.
Assuntos
Técnicas de Cultura de Células/métodos , Alimentos Fermentados/economia , Produtos da Carne/economia , Carne/economia , Animais , Humanos , Músculo Esquelético/citologia , Músculo Esquelético/crescimento & desenvolvimentoRESUMO
We investigate the temperature effect on sensing characteristics and drift effect of an arrayed flexible ruthenium dioxide (RuO2)/graphene oxide (GO) chloride sensor at different solution temperatures between 10 °C and 50 °C. The average sensor sensitivities according to our experimental results were 28.2 ± 1.4 mV/pCl (10 °C), 42.5 ± 2.0 mV/pCl (20 °C), 47.1 ± 1.8 mV/pCl (30 °C), 54.1 ± 2.01 mV/pCl (40 °C) and 46.6 ± 2.1 mV/pCl (50 °C). We found the drift effects of an arrayed flexible RuO2/GO chloride sensor in a 1 M NaCl solution to be between 8.2 mV/h and 2.5 mV/h with solution temperatures from 10 °C to 50 °C.
