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Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells

Food Science and Technology

Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells

Y. Tsuruwaka and E. Shimada

Discover how researchers Yusuke Tsuruwaka and Eriko Shimada are reshaping sustainability in food production by turning discarded fish fins into 'aquatic clean meat.' This innovative study showcases the culturing of fibroblast-like cells that can differentiate into muscle, fat, and neural cells, paving the way for eco-friendly culinary advancements using waste materials.... show more
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36
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