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| 1 | What is artificial meat and what does it mean for the future of the meat industry?显示文摘The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must find solutions to issues regarding animal welfare, health and sustainability and will have to do so in the face of competition from emerging non-traditional meat and protein products in an increasingly complex regulatory environment. These novel meat and protein products, otherwise known as ‘artificial meat' are utilising ground breaking technologies designed to meet the issues facing the conventional meat industry. These artificial meats, in vitro or cultured meat and meat from genetically modified organisms have no real capacity to compete with conventional meat production in the present environment. However, meat replacements manufactured from plant proteins and mycoproteins are currently the biggest competitors and are gaining a small percentage of the market. Manufactured meats may push conventional meat into the premium end of the market, and supply the bulk, cheap end of the market if conventional meat products become more expensive and the palatability and versatility of manufactured meats improve. In time the technology for other artificial meats such as meat from genetic modified organisms or cultured meat may become sufficiently developed for these products to enter the market with no complexity of the competition between meat products. Conventional meat producers can assimilate agroecology ecology concepts in order to develop sustainable animal production systems. The conventional meat industry can also benefit from assimilating biotechnologies such as cloning and genetic modification technologies, using the technology to adapt to the changing environment and respond to the increasing competition from artificial meats. Although it will depend at least partly on the evolution of conventional meat production, the future of artificial meat produced from stem cells appears uncertain at this time. | Sarah P F Bonny Graham E Gardner David W Pethick Jean-Franois Hocquette | 2015 | Journal of Integrative Agriculture2015，14，2： | 15 |
| 2 | Educated consumers don't believe artificial meat is the solution to the problems with the meat industry显示文摘The production of in vitro meat by cell culture has been suggested by some scientists as one solution to address the major challenges facing our society. Firstly, consumers would like the meat industry to reduce potential discomfort of animals on modern farms, or even to avoid killing animals to eat them. Secondly, citizens would like meat producers to reduce potential environmental deterioration by livestock and finally, there is a need to reduce world hunger by increasing protein resources while the global population is predicted to grow rapidly. According to its promoters, artificial meat has a potential to make eating animals unnecessary, to reduce carbon footprint of meat production and to satisfy all the nutritional needs and desires of consumers and citizens. To check these assumptions, a total of 817 educated people(mainly scientists and students) were interviewed worldwide by internet in addition to 865 French educated people. We also interviewed 208 persons(mainly scientists) after an oral presentation regarding artificial meat. Results of the three surveys were similar, but differed between males and females. More than half of the respondents believed that 'artificial meat' was feasible and realistic. However, there was no majority to think that artificial meat will be healthy and tasty, except respondents who were in favour of artificial meat. A large majority of the respondents believed that the meat industry is facing important problems related to the protection of the environment, animal welfare or inefficient meat production to feed humanity. However, respondents did not believe that artificial meat will be the solution to solve the mentioned problems with the meat industry, especially respondents who were against artificial meat. The vast majority of consumers wished to continue to eat meat even they would accept to consume less meat in a context of increasing food needs. Only a minority of respondents(from 5 to 11%) would recommend or accept to eat in vitro meat instead of meat produced from farm animals. Despite these limitations, 38 to 47% of the respondents would continue to support research on artificial meat, but a majority of them believed that artificial meat will not be accepted by consumers in the future, except for respondents who were in favour of artificial meat. We speculated that the apparent contradictory answers to this survey expressed the fact that people trust scientists whoare supposed to continuously discover new technologies potentially useful in a long term future for the human beings, but people also expressed concern for their health and were not convinced that artificial meat will be tasty, safe and healthy enough to be accepted by consumers. | Aurélie Hocquette Carla Lambert Clémentine Sinquin Laure Peterolff Zoé Wagner Sarah P F Bonny André Lebert Jean-Franois Hocquette | 2015 | Journal of Integrative Agriculture2015，14，2： | 11 |
| 3 | Clopidogrel for coronary stenting response variability, drug resistance, and the effect of pretreatment platelet reactivity显示文摘 | PAUL A C KEVIN P B BONNIE L H et aI | 2003 | Circulation2003，107，： | 1 |
| 4 | Muscle characterization by NMR imaging and spectroscopic techniques 显示文摘 | Laurent W Bonny J M Renou J P | 2000 | Food Chemistry2000，69，： | 1 |
| 5 | The demand driven acquisitions pilot project by the Orbis Cascade Alliance: An interview with members of the de- mand driven acquisitions implementation team显示文摘 | Jill E Bonnie P | 2012 | Serials Review2012，38，2： | 1 |
| 6 | Influence of electrical discharge machining on the reciprocating sliding wear response of WC-Co cemented carbides 显示文摘 | Bonny K De Baets P Ost W | 2009 | Wear2009，266，12： | 1 |
| 7 | Oxidation and thermal degrad- ation of carotenoids显示文摘 | Bonnie T Y P Choo Y M | 1999 | Oil Palm Res1999，2，1： | 1 |
| 8 | Reciprocating sliding friction and wear behavior of electrical discharge machined zirconia-based composites against WC-Co cemented carbide 显示文摘 | Bonny K De Baets P Vleugels J | 2009 | International Journal of Refractory Metals and Hard Materials2009，27，2： | 1 |
| 9 | Biochemical and morphological changes in grass shrimp (Penaeus Monodon) muscle following freezing by air blast and liquid nitrogen methods显示文摘 | Bonnie S P Wen T Y | 1993 | Journal of Food Bio- chemistry1993，3，17： | 1 |
| 10 | ACE-inhibitory peptides identified from the muscle protein hydrolysate of hard clam (Meretrix lusoria) 显示文摘 | Tsai J S Chen J L Bonnie S P | 2008 | Process Biochemistry2008，43，： | 1 |
| 11 | Friction and wear characteristics of WC-Co cemented carbides in dry reciprocating sliding contact显示文摘 | Bonny K De B P Perez Y | 2010 | Wear2010，268，11： | 1 |
| 12 | Antihypertensive Effect of Bioactive Peptides Produced by Protease-Facilitated Lactic Acid Fermentation of Milk 显示文摘 | JENN-SHOU T TAI-JUNG C BONNIE S P | 2008 | Food Chemistry2008，106，： | 1 |
| 13 | Purification of Angiotensin I-converting Enzyme Inhibitory Peptides and Antihypertensive Effect of Milk Produced by Protease-Facilitated Lactic Fermentation显示文摘 | GUAN-WEN C JENN-SHOU T BONNIE S P | 2007 | International Dairy Journal2007，17，6： | 1 |
| 14 | The effect of pollen recruitment processes on pollen distribution over the sediment surface of a small lake in Cumbria显示文摘 | Bonny A P | 1978 | Journal of Ecology1978，66，2： | 1 |
| 15 | Applications of multivariate analysis of variance ( MANOVA ) to multi-electrode array electrophysiology data 显示文摘 | Horton P M Bonny L Nicol A U | 2005 | Journal of Neurosci Methods2005，146，1： | 1 |
| 16 | Adverse even ts associatedw ith neonatal exchange transfusion in the 1990s显示文摘 | Kousiki P Amy S I Bonnie S | 2004 | J Pediat2004，144，5： | 1 |
| 17 | Applications of multi-variate analysis of variance (MANOVA) to multi-electrode array electrophysiology data 显示文摘 | HORTON P M BONNY L NICOL A U | 2005 | Journal of NeuroscienceMethods2005，146，1： | 1 |
| 18 | Muscle characterisation by NMR imaging and spectroscopic techniques显示文摘 | LAURENT W BONNY J M RENOU J P | 2000 | Food Chemistry2000，69，4： | 1 |
| 19 | Polycyclic Aromatic Hydrocarbons in Grilled Food显示文摘 | Bonny K Larsson Greger P | 1983 | Journal of Agriculture and Food Chemistry1983，31，： | 1 |
| 20 | Magnetic resonance imaging studier of water interactions in meat显示文摘 | J P Renou L Foucat J M Bonny | 2003 | Food Chemistry2003，82，： | 1 |
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