اللحوم في المختبر..
فكرتها هي تصنيع منتجات اللحم من خلال تقنية تسمى (هندسة الأنسجة)
في المختبر.
وهو منتج حيواني ولكنه ليس من الحيوان.
وطرح أخر يقول: هو إنتاج لحوم حيوانات بدون حيوانات.
حيث تؤخذ الخلية البدائية الجذعية دون تأثير وألم على الحيوان غالباً من منطقة الرقبة وتوضع في بيئة لتبدأ في النمو والتكاثر بشكل مستقل عن الحيوان.
ستكون هذه العملية فعالة بما فيه الكفاية لتوفير الطلب العالمي المتزايد على اللحوم.
كل ذلك سيحدث دون أي تلاعب بالجينات ودون الحاجة إلى التدخل في التسلسل الجيني للخلايا.
agrfaisal@gmail.com
Buffalo and cow both give milk unquestionable the best food. However, people often questions; which one is the best? So the objective of comparison is to find out which one is more valuable?
There are many negatives and positives of both the types of milk. When we talk about cow’s milk it is understood to be very lighter and buffalo milk is considered to be heavy in sense of digestion.
Egg quality defects
Grading of eggs
Microbiology of eggs
Sources of contamination
Antimicrobial defense of egg
Diseases transmitted through egg
Prevention of spread of diseases through eggs
Buffalo and cow both give milk unquestionable the best food. However, people often questions; which one is the best? So the objective of comparison is to find out which one is more valuable?
There are many negatives and positives of both the types of milk. When we talk about cow’s milk it is understood to be very lighter and buffalo milk is considered to be heavy in sense of digestion.
Egg quality defects
Grading of eggs
Microbiology of eggs
Sources of contamination
Antimicrobial defense of egg
Diseases transmitted through egg
Prevention of spread of diseases through eggs
Egg is cheapest source of protein which is highly balanced in terms of protein, vitamins, minerals and cholesterol. certain factors effects internal quality of egg which is more of economic value to commercial egg producers and breeders.
lab cultured or in vitro meat is an eco-friendly substitute for the natural meat which eliminates the need for raising and slaughtering animals for food. It supports the sustainable food production and helps to decrease the carbon credit by livestock sector.
Fermentation is the future of alternative proteinDavid Welch
A presentation from a webinar done in collaboration with the Israeli Fermentation Association. This presentation provides an overview of using fermentation for protein production or plant-based meat, egg, and dairy and cultivated meat product enhancement. Both biomass and specific ingredient production are discussed.
A recording of the webinar is available on YouTube: https://youtu.be/qdenf4d-S-U
Meat spoilage and preservation techniques By Manoj Dhital (M.Sc. Medical Micr...Manoj Dhital
ABSTRACT
The main causes of meat and meat products spoilage after slaughtering and during processing and storage are; microorganisms, lipid oxidation and autolytic enzymatic spoilage.
Traditional methods of meat preservation includes; drying, smoking, brining(soaked in a salt water solution) and canning.
Current meat preservation methods include,
controlling temperature by chilling, freezing and super chilling,
controlling water activity with sodium chloride and sugars, and
use of different chemicals such as chlorides, nitrites, sulfides, organic acids, phenolic antioxidant and phosphates to control growth of microorganisms to prevent oxidative spoilage and to control autolytic enzymatic spoilage.
The Microbiome of Research Animals : Implications for Reproducibility, Transl...QIAGEN
The human gut microbiota (GM) has emerged as a key factor in susceptibility to, as well as a potential biomarker of, several diseases and conditions. Similarly, researchers now appreciate that the GM of laboratory animals could affect the reproducibility and translatability of many disease models, including a complete loss of phenotype. While associations between characteristics of the GM and differential disease model phenotypes are of concern, they can also be viewed as sources of discovery related to disease pathogenesis. As such, there is considerable interest in factors that inadvertently influence the composition of the GM and methods of manipulating the GM prospectively to investigate such associations and standardize or optimize disease models. The webinar will present data on variables capable of influencing the GM of laboratory rodents citing several examples and animal models, considerations related to manipulation of the GM in mice and rats, and recent data supporting the use of “dirty” mice in biomedical research.
Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
See more
https://goo.gl/BKuw8K
https://goo.gl/PdxH6p
https://goo.gl/qs7UPo
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Meat and Meat Products, Meat Products Preservation, Ways to Preserve Meat, Meat and Poultry, Preservation of Meat and Poultry Products, Methods for Preserving Meat, Meat Processing, Meat Preservation Techniques, Meat Preservation Methods, Methods of Processing Meat, Preservation of Meat and Meat Products, Processed Meat and Meat Preservatives, Food Preservation, Meat Preservation, Meat Processing and Preserving of Meat Products, Meat Preservation and Storage, How to Preserve Meat, Ways of Preserving Food, Poultry Meat Preservation, Preservation Products, Preserving Meat, How to Start Meat Processing Business, Starting Your Meat Processing Business, Free Meat Business Plans, How to Start Meat Processing Business, Profitable Meat Processing Business Ideas, Planning Small Meat Business, Meat Processing Business Plan India, Meat Processing Business at Small Scale, Meat Business Ideas, Business Plan for Poultry Farm, Poultry Farming Business Plan, Poultry Business Plan Free Download, Small Scale Poultry Processing, Poultry Products in India, Poultry Products in India, How to Start Poultry Farming, Starting Poultry Farm for Beginners, Poultry Farm Business Plan Free Download, Poultry Farming in India, Preservation of Poultry Meat, Starting Egg Business on Your Small Farm, Starting Poultry Egg Farming Business Plan, Start Successful Egg Business, Chicken Egg Farming Process, Starting Commercial Farm, Profitable Poultry Farming Business, Luncheon Meats, Meat Loaves, and Meat Spreads, Pork or Pork Beef Luncheon Meat, Pork Product, Nonfat Dry Milk in Meat Loaves, Pickle and Pimiento Loaf, Baked Veal Loaf, Veal, Pork, and Liver Loaf Using Nonfat Dry Milk, Meat and Cheese Loaf Using Nonfat Dry Milk, Macaroni, Meat, and Cheese Loaf Using Nonfat Dry Milk
You've probably heard of cow's milk alternatives like almond milk and coconut milk, but have you ever tried camel milk? Because of its makeup, camel milk is very different from cow or goat milk. Therefore, many people who cannot tolerate dairy are able to enjoy camel milk. There is also evidence that camel milk can help reverse allergies, support heart and blood health, and even aid in fighting autoimmune disease.
Egg is cheapest source of protein which is highly balanced in terms of protein, vitamins, minerals and cholesterol. certain factors effects internal quality of egg which is more of economic value to commercial egg producers and breeders.
lab cultured or in vitro meat is an eco-friendly substitute for the natural meat which eliminates the need for raising and slaughtering animals for food. It supports the sustainable food production and helps to decrease the carbon credit by livestock sector.
Fermentation is the future of alternative proteinDavid Welch
A presentation from a webinar done in collaboration with the Israeli Fermentation Association. This presentation provides an overview of using fermentation for protein production or plant-based meat, egg, and dairy and cultivated meat product enhancement. Both biomass and specific ingredient production are discussed.
A recording of the webinar is available on YouTube: https://youtu.be/qdenf4d-S-U
Meat spoilage and preservation techniques By Manoj Dhital (M.Sc. Medical Micr...Manoj Dhital
ABSTRACT
The main causes of meat and meat products spoilage after slaughtering and during processing and storage are; microorganisms, lipid oxidation and autolytic enzymatic spoilage.
Traditional methods of meat preservation includes; drying, smoking, brining(soaked in a salt water solution) and canning.
Current meat preservation methods include,
controlling temperature by chilling, freezing and super chilling,
controlling water activity with sodium chloride and sugars, and
use of different chemicals such as chlorides, nitrites, sulfides, organic acids, phenolic antioxidant and phosphates to control growth of microorganisms to prevent oxidative spoilage and to control autolytic enzymatic spoilage.
The Microbiome of Research Animals : Implications for Reproducibility, Transl...QIAGEN
The human gut microbiota (GM) has emerged as a key factor in susceptibility to, as well as a potential biomarker of, several diseases and conditions. Similarly, researchers now appreciate that the GM of laboratory animals could affect the reproducibility and translatability of many disease models, including a complete loss of phenotype. While associations between characteristics of the GM and differential disease model phenotypes are of concern, they can also be viewed as sources of discovery related to disease pathogenesis. As such, there is considerable interest in factors that inadvertently influence the composition of the GM and methods of manipulating the GM prospectively to investigate such associations and standardize or optimize disease models. The webinar will present data on variables capable of influencing the GM of laboratory rodents citing several examples and animal models, considerations related to manipulation of the GM in mice and rats, and recent data supporting the use of “dirty” mice in biomedical research.
Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
See more
https://goo.gl/BKuw8K
https://goo.gl/PdxH6p
https://goo.gl/qs7UPo
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Meat and Meat Products, Meat Products Preservation, Ways to Preserve Meat, Meat and Poultry, Preservation of Meat and Poultry Products, Methods for Preserving Meat, Meat Processing, Meat Preservation Techniques, Meat Preservation Methods, Methods of Processing Meat, Preservation of Meat and Meat Products, Processed Meat and Meat Preservatives, Food Preservation, Meat Preservation, Meat Processing and Preserving of Meat Products, Meat Preservation and Storage, How to Preserve Meat, Ways of Preserving Food, Poultry Meat Preservation, Preservation Products, Preserving Meat, How to Start Meat Processing Business, Starting Your Meat Processing Business, Free Meat Business Plans, How to Start Meat Processing Business, Profitable Meat Processing Business Ideas, Planning Small Meat Business, Meat Processing Business Plan India, Meat Processing Business at Small Scale, Meat Business Ideas, Business Plan for Poultry Farm, Poultry Farming Business Plan, Poultry Business Plan Free Download, Small Scale Poultry Processing, Poultry Products in India, Poultry Products in India, How to Start Poultry Farming, Starting Poultry Farm for Beginners, Poultry Farm Business Plan Free Download, Poultry Farming in India, Preservation of Poultry Meat, Starting Egg Business on Your Small Farm, Starting Poultry Egg Farming Business Plan, Start Successful Egg Business, Chicken Egg Farming Process, Starting Commercial Farm, Profitable Poultry Farming Business, Luncheon Meats, Meat Loaves, and Meat Spreads, Pork or Pork Beef Luncheon Meat, Pork Product, Nonfat Dry Milk in Meat Loaves, Pickle and Pimiento Loaf, Baked Veal Loaf, Veal, Pork, and Liver Loaf Using Nonfat Dry Milk, Meat and Cheese Loaf Using Nonfat Dry Milk, Macaroni, Meat, and Cheese Loaf Using Nonfat Dry Milk
You've probably heard of cow's milk alternatives like almond milk and coconut milk, but have you ever tried camel milk? Because of its makeup, camel milk is very different from cow or goat milk. Therefore, many people who cannot tolerate dairy are able to enjoy camel milk. There is also evidence that camel milk can help reverse allergies, support heart and blood health, and even aid in fighting autoimmune disease.
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Plane
الإسبوع العالمي للتوعية بالمضادات الحيوية - World antibiotic awareness weekAhmed Al-Abadlah
World antibiotic awareness week - 2016
الإسبوع العالمي للتوعية بالمضادات الحيوية
Gaza - Palestine.
Arabic, Antibiotic, World antibiotic awareness week, الاسبوع العالمي للتوعية ، المضادات الحيوية , د. عبد الرؤوف المناعمة, مشروع الميكروبات الإلكتروني - فلسطين
التوعية العالمية للمضادات
As part of the seminar held by the International Food Policy Research Institute (IFPRI) in collaboration with the National Nutrition Committee (affiliated by the Academy for Scientific Research and Technology) , “Research to support the 100 Million Healthy Lives Initiative: Lessons learned and actions for improving nutrition in Egypt”.
1- Care and incubation of hatching eggs العناية ببيض الفقس وحضنهDr. Riad Kussaibati
حوالي 95% من بيض الفقس يكون مخصباً، ويحتوي على كائنات حية، صغيرة جداً وهشة جداً !! لذلك يجب التعامل معه بمنتهى الحذر و النظافة المطلقة، منذ لحظة خروجه من الجدات والأمات السليمة في المدجنة، وحتى خروج الصيصان منه في المفقس، ووصولها إلى الحظيرة، التي تؤمن البيئة المثالية لهذه الكائنات الحية الرائعة
ملف لحم الدجاج:
يعتبر لحم الدجاج (الفروج) من أفضل الأغذية البروتينية الصحية ذات المنشأ الحيواني. فالبروتينات الموجودة فيه ذات قيمة حيوية عالية للإنسان، لأنها تحتوي على كافة الحموض الأمينية الأساسية بشكل متوازن، فحوالي 30غ من هذا البروتين في وجبة غذائية يومية، تكفي لنمو وبناء العضلات بشكل صحي وسليم.
يفقد لحم الفروج حوالي 25 - 35% من وزنه (نسبة من الماء) أثناء الطهي أو الشي بالطرق المختلفة، وبالتالي تتركز المكونات الغذائية فيه أكثر. ويمكن تحسين القيم الغذائية فيه عن طريق التغذية. فعلى سبيل المثال يمكن تغيير نسب الحموض الدهنية في دهن عضلات الصدر والفخذ، من خلال تقديم خلطات علفية غنية بالحموض الدهنية الصحية المرغوبة، مثل الحموض الدهنية من مجموعة أوميغا-3، وبالتالي خفض نسبة الحموض الدهنية المشبعة. ويعتبر زيت بذر الكتان من الزيوت الغنية بالحموض الدهنية من مجموعة أوميغا-3، خصوصاً حمض الألفا لينولينيك، الهام لصحة الإنسان، ووجد أن إدخال هذا الزيت في الخلطات العلفية يرفع نسبة هذه الحموض في لحم الفروج.
لاتستخدم الهرمونات لتسريع النمو في الفروج، فهي أصلاً غير متوفرة نوعياً للدواجن، وأيضاً ممنوعة عالمياً، والإدعاء بوجودها واستخدامها هو غش ووهم وخداع ! كما أن إضافة الصادات الحيوية في الخلطات العلفية للفروج، بهدف تسريع النمو، ممنوع قانونياً في معظم البلدان المتقدمة، لكنها بكل أسف لاتزال تستخدم، وبدون أي رقابة أو ضوابط، في الأخرى النامية
The genetic factors affecting meat quality characteristicsFaisal A. Alshamiry
إن فهم العوامل الوراثية المؤثرة على الذبائح والجودة وصفات الجودة للحم هو موضوع هذا العرض وفي الغالب هو وصف للصفات التي يمكن استخدامها لتحسين جودة اللحوم او القيمة الغذائية للحوم ودور العوامل الوراثية عليها.
مثال على ذلك تأثير تركيز الدهون في العضلات على الطراوة التي تتأثر بنوع الحيوان وسلالته.
وهذا يؤكد دور وقيمة المعلومات الوراثية والمصادر الوراثية للقطيع في العديد من الصفات الهامة مثل محتوي العضلات من الدهون والتي لا يمكن قياسها في المواليد وبالتالي الاعتماد على القيم التربوية إلى جانب التحقق المستمر من ذلك.
The introduction of semen into the oviduct or uterus by some means other than sexual intercourse.
The use of semen from a genetically superior male to inseminate a female resulting in a genetically superior offspring.
The manual placement of semen in the reproductive tract of the female by a method other than natural mating.
Based on the results presented herein, a significant association was evident between regulating mating time and lambs’ sexing.
The time of mating during estrus has been recognized to influence the sex ratio of offspring.
Middle mating at 15 hours could achieve more females (84.48%) while late mating at 30 hours could attain more males (85.92%).
In addition, sexing offers clear opportunity to increase efficiency of production through modifying reproductive performance.
Effect of prolactin release inhibition on milk production and mammary gland i...Faisal A. Alshamiry
PRL-release inhibition could be used as a tool to reduce milk production at drying-off and to stimulate involution.
Quinagolide caused a transient depression of feed intake as a side effect.
The BW at the end of the experiment was not affected by treatment and was similar to that at the start of the experiment for both groups
In the current experiment, Researchers did not find no effects or indicators on mastitis
https://www.researchgate.net/publication/323695052_Introduction_to_Gene_Expression_of_Viruses
This research article is comprising of the introduction to the gene expression of viruses, the classification of viruses, propagation methods, their forms, presentation of groups of viruses, genetic composition and gene expression steps. The study of gene expression and its regulation in viruses is very complex. Through this mini review, the research data of the last decades has been collected as an introduction to this science (cellular biology) and the basic organs have been identified in it but in different ways and theories which also have led to a study steps to get started, elongation and termination. Synthesizing the protein using bacterial as well as industrial extracts, or genomes of RNA identify the most important contributing proteins and participate in those steps. In order to obtain mRNA from the cell, it is very important to study the bio-protein in both Eukaryotes and eukaryotes groups. Many protein factors have been identified and detected, particularly, those that contribute to protein synthesis and development processes. With the scientific development in recent years, the sequence of a large number of viral genomes has been identified and investigated. The recognition of mRNA functions and their fundamental role constituted a major revolution in the knowledge of gene expression mechanisms in viruses. Keeping in view the general role of mRNA and its critical importance in promoting protein synthesis, several Arabic and English references have been presented and reviewed in this article. A variety of strategies which characterize viruses and gene expression in host cells have been highlighted. Moreover, ways to synthesize viral proteins have also been presented. The most complex interactions that occur in a balanced way between translation mechanisms in the host cell have been discussed. Additionally, viral mRNA and resulting viral proteins of the viral genome expression have been described. However, some of the knowledge would might be missing due to inaccessibility. There is need to keep a pace with research and exploratory developments in various aspects of cell recognition and viruses and the relationships between them.
Effect of energy source and level and sex on growth, performance and carcass ...Faisal A. Alshamiry
In the past, increasing the slaughter weights of lambs was a goal of the American Sheep Industry (Harrison and Crouse, 1978).
Recently the American Sheep Industry has had the difficulty of balancing the heavy slaughter weights of lambs with a desirable amount of fat thickness (American Lamb Industry Roadmap, 2013).
The American lamb industry would also like to improve the productivity of American lamb by improving the efficiency of gain when compared with the cost of production.
Effect of regulating mating system on sexing of Rahmani lambing Faisal A. Alshamiry
Estrus can be divided into phases; the follicular phase 3-4 days, & the luteal phase that lasts about 14-15 days which characterized by the maturation of corpus luteum and high levels of progesterone.
Estrus: The length of estrous cycle in ewes are varied from 14-19 days.
The duration of estrus time ranges between 18 & 72 h with an average of 36 h.
The ovulation is event at 21.9 - 38.9 h with a mean 29.8 h from the onset of estrus.
1- Sonographic monitoring of early follicle growth induced by melatonin implantsin camels and the subsequent fertility.
2- Supplementation of tris-based extender with plasma egg yolk of six avian species & camel skim milk for chilled preservation of dromedary camel semen.
3- Histological and morphometric studies on the dromedary camel epididymisin relation to reproductive activity.
The science of synchronization of estrus and ovulation in females has made great strides.
Several protocols that allow producers to precisely schedule insemination of groups of females are available for fixed-time insemination in females.
ESTROUS CYCLE: Reproductive cycle of female, generally defined as period from one estrus to the next.
Two phases:
Follicular Phase
Luteal phase
TYPES OF ESTROUS CYCLE
PPT: Supplementing an Immunomodulatory Feed Ingredient to Modulate thermoregu...Faisal A. Alshamiry
Supplementing an Immunomodulatory Feed Ingredient to Modulate Thermoregulation, Physiologic, & Production Responses in Lactating Dairy Cows Under Heat Stress Conditions
Effect of Varying the Energy Density of Protein-adequate Diets on Nutrient Me...Faisal A. Alshamiry
assessing the influence of varied dietary energy densities of a protein-adequate diet on immune response of growing Muzaffarnagari lambs besides nutritional performance and clinical chemistry indices.
Effect of carbohydrate source and cottonseed meal levelon Feed intake, rumen...Faisal A. Alshamiry
conducted to investigate the effects of locally available carbohydrate sources and cotton-seed meal levels on voluntary feed intake, rumen fermentation, and milk production in lactating dairy cows.
Meat quality and fatty acid profile of Brazilian goats subjected to different...Faisal A. Alshamiry
Goat meat constitutes one of the main sources of animal protein in the human diet in the semi-arid region of developing countries (Upton, 2004).
The dry season in northeast Brazil is long and frequently animals are subjected to feed restriction that could alter their meat characteristics.
The different goat genotypes displayed small differences in the quality of their meat and fatty acid profiles. However, the goats fed ad libitum displayed better quality meat due to the lower amounts of soluble collagen and a more favorable fatty acid profile for human health with greater concentrations of oleic acids, unsaturated fatty acids, and conjugated linoleic acid (CLA).
Proteins depending upon their physical and chemical structure and location inside the cell, they perform various functions. Proteins are grouped as follows, based on their metabolic function they perform.
الروابط التي تعمل على تثبيت أوضاع السلسلة الببتيدية
The disulphide (-s-s-) bond
Electrostatic interaction
Hydrogen bond
Van Der Waals Interaction
مقدمة عن لغة بايثون.pdf-اهم لغات البرمجةelmadrasah
تعتبر لغة البرمجة بايثون من أشهر لغات البرمجة في العالم بفضل تصميمها البسيط وسهولة تعلمها، مما يجعلها خيارًا ممتازًا للمبتدئين والمحترفين على حد سواء. تأسست بايثون في أواخر الثمانينات من القرن الماضي على يد المبرمج الهولندي جيدو فان روسوم، ومنذ ذلك الحين تطورت لتصبح واحدة من أكثر اللغات استخدامًا في مجالات متعددة، بدءًا من تطوير الويب وحتى تحليل البيانات والذكاء الاصطناعي.
السلام عليكم ورحمة الله وبركاته
محاضرة هامة جداً
#ماذا_تفعل_في_حالة_الحريق
#fireaction
#EmergencyActionPlan
How to use #fireextinguisher
بشكل بسيط ومعلومات قيمة باللغة العربية والانجليزية
بفضل الله تعالى
أخذت مجهود كبير من البحث والتأليف والتصميم
يمكن مشاركتها لتعم الفائدة والاجر
مع الاحتفاظ بحقوق الملكية الفكرية وعدم ارالة الاسم منها
يوجد شرائح تصلح لملصقات توعية منفصلة في #السلامة من الحرائق و #الاخلاء في حالة طوارئ #الحريق ومكافحة الحريق و #طفاية_الحريق انواعها وانواع الحرائق ومسبباتها
لاي معلومات ولتقديم المحاضرة مجانا يمكنكم التواصل على الخاص
نحتسب الأجر في ميزان حسنات والدينا رحمهم الله تعالى
Emergency fire Action-Dr.M.AbdulKawy-Lecture-2024.pdf
Cultured meat (in vitro meat) ppt
1. Cultured Meat (In Vitro Meat)
Cultured meat: Lab-grown meat comes in many other names; cultured meat, in vitro meat, synthetic meat,
and is made by growing muscle cells in a nutrient serum and encouraging them into muscle-like fibres.
By: Faisal A. Alshamiry
Advisor: Prof. Gamaleldin Suliman
2018
Victimless meat
Hydroponic meat
Test-tube
In-vitro meat
Cultured meat
Shmeat
Victimless meat
Hydroponic meat
Test-tube
In-vitro meat
Cultured meat
Shmeat
3. 1) What is the cultured meat?
2) Make a general comparison between the cultured and real meat.
3) What is the chemical composition of the cultured meat?
4) What about the quality characteristics of the cultured meat?
5) Is it feasible to produce cultured meat compared to real one?
6) What are the main constrains facing producing cultured meat?
7) What do you think about this type of production & how can you see the future of such a product?
Contents:-
4. What is the cultured meat?
• In-Vitro meat is the (idea of) manufacturing of meat products through
"tissue-engineering" technology.
• In vitro meat, is an animal flesh product that has never been part of
a developed, living animal.
• The idea: To produce animal meat, but without using an animal.
• Starting cells (stem cells) are taken painlessly from live animals, they are put
into a culture media where they start to proliferate and grow, independently
from the animal.
• This process would be efficient enough to supply the global demand for meat.
• All this would happen without any genetic manipulation, without the need to interfere
with the cells’ genetic sequences.
•اللحومفياملختبر..
•فكرتهاهيتصنيعمنتجاتاللحممن
خاللتقنيةتسمى(هندسةاألنسجة)
فياملختبر.
•وهومنتجحيوانيولكنهليسمن
الحيوان.
•وطرحأخرليقو:هوإنتاجلحوم
حيواناتنبدوحيوانات.
•حيثتؤخذالخليةالبدائيةالجذعية
ندوتأثيروألمعلىالحيوانغالبامن
منطقةالرقبةوتوضعفيبيئةلتبدأفي
النمووالتكاثربشكلمستقلعن
الحيوان.
•نستكوهذهالعمليةفعالةبمافيه
الكفايةلتوفيرالطلبالعالمياايدزملت
علىاللحوم.
•كلذلكسيحدثندوأيتالعب
بالجيناتنودوالحاجةإلىالتدخلفي
التسلسلالجينيللخاليا.
5. Make a general comparison between the cultured & real meat.1
• The basic idea is to encourage muscle cells to grow into a foodstuf
& produce meat in a way totally unlike how it is done on farms.
The disadvantages of traditional meat production
• Current meat and dairy production methods utilize approximately:
• 70% of the global water consumption,
• 38% of global land use and release
• 15 - 24% of meat production at present is contributing of total
current greenhouse gas emissions.
• Similarly, lab-grown meat could also prevent the spread of fatal foodborne
infections, such as E. coli & Salmonella, which account for approximately
76 million illnesses and 5,000 deaths each year in the USA.
Tuomisto, H. L., & Teixeira de Mattos, M. J. (2011). Environmental impacts of cultured meat production. Environmental science & technology, 45(14), 6117-6123.
•الفكرةالرئيسةهوتشجيعالخالياالعضلية
علىالنمولتصبحغذاء،آمنأيإنتاجاللحوم
بطريقةعمليةتختلفتماماعنارعزامل
التقليدية.
ر ط ا خ مل ا
•حيثأنقالطرالتقليديةإلنتاجاللحوم
والحليبتستنزفتقريبا:
•70%مناالستهالكالعالميللمياه
•38%مناستخدامي اضراألالصالحة
اعةرللز.
•15-24%منمعدلانبعاثاتزالغاالتي
تساهمفيفعرمعدلاالحتباسيالحرار
•وعليهفإنإنتاجاللحومفياملختبرتتغلب
علىتلكاإلحصائياتاملخيفةوتمنعأيضا
انتشارىالعدواملرضيةاملنقولةعنطريق
اللحوممثلبكتيريانالقولووالساملونيال
والتيتمثالنحوالي76نمليوحالةمرضية
و5000حالةوفاةسنويةفيإمريكا.
6. Advantage In Vitro Meat Production System:
• This new way of animal-free meat production may offer health and environmental
advantages by reducing environmental pollution and resource use associated with
current meat production systems.
• Using various bioengineering techniques is a potential solution to reduce the ill
effects of current meat production systems.
• Can dramatically transform traditional animal-based agriculture by inventing
“animal-free” meat and meat products.
• Overcoming of nutrition-related diseases, food-borne illnesses, resource use and
pollution, & use of farm animals are some serious consequences associated with
conventional meat production methods.
• Future, this system is believed to be efficient enough to supply the global demand
for meat.
Make a general comparison between the cultured & real meat. 2
Bhat, Z. F., Kumar, S., & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Critical reviews in food science and nutrition, 57(4), 782-789.
Mironov, V., Trusk, T., Kasyanov, V., Little, S., Swaja, R., & Markwald, R. (2009). Biofabrication: a 21st century manufacturing paradigm. Biofabrication, 1(2), 022001.
نةراملقاالعامةبينالطريقتين:
•قدتوفرهذهالتقنيةاملختبريةفيإنتاجلحوم
خاليةمناألمراضمعمزاياصحيةوبيئيةمن
خاللتقليلالتلوثالبيئيواستخداماملدروا
املرتبطةبأنظمةإنتاجاللحومالحالية.
•إناستخدامالتقنيةاوالهندسةالحيويةهو
الحلاملحتمللتقليلالتأثيراتالسيئةلنظم
إنتاجاللحومالحالية.
•كمايمكنلالتحوبشكلكبيرمناعةرالز
التقليديةالقائمةعلىتربيةاملاشيةمنخالل
إنتاجاللحومنبدوحيوانات.
•إنالتغلبعلىاألمراضاملرتبطةبالتغذية
واألمراضالتيتنتقلعبرهامعاالستخدام
األمثلدرللمواومنعالتلوثفيالتغلبعلى
العواقبالوخيمةالتيتنتجمناالستمرارفي
استخدامقالطرالتقليديةفيإنتاجاللحوم.
•فياملستقبليعتقدأنهذهالتقنيةستكنوفعالة
بمافيهالكفايةلتوفيرالطلبالعالميعلىاللحوم.
7. In Vitro meat Natural Meat
% Protein
Vitamins & Minerals
% Iron
Myoglobin
Costs
Health Risks
Environmental risk
Manpower
Kadim, I. T., Mahgoub, O., Baqir, S., Faye, B., & Purchas, R. (2015). Cultured meat from muscle stem cells: A review of challenges and
prospects. Journal of Integrative Agriculture, 14(2), 222-233.
Comparison between in vitro meat and natural meat. 3
8. What is the chemical composition of the cultured meat?
1. PBS (phosphate buffered saline) + Antibiotics
• – 10.0 g Sodium chloride, Cat. No. S-5886.14
• – 0.25 g Potassium chloride, Cat. No. P5405.14
• – 1.44 g Sodium phosphate, monobasic, Cat. No. S-5136.14
• – 0.25 g Potassium phosphate, monobasic, Cat. No. P-5655.
• – Distilled water, bring to volume (1 liter), pH to 7.08.
• – Antibiotic-antimycotic mix (Penicillin, 10,000 U/ml; streptomycin, 10 mg/ml; Fungizone, 25 µg/ml), Cat. No. 15140-122,15240-013.
2. PSG (pigskin gelatin)
• – 0.1 g PSG/500 ml distilled water, Cat. No. G-1890.14
3. DMEM (Dulbecco’s Modified Eagle Medium) + 10% HS + Antibiotics
• – DMEM, 13.5 g, Cat. No. 12800-017.15
• – 3.7 g Sodium bicarbonate, Cat. No. S5761.14
• – Distilled water, bring to volume (1 liter), pH= 7.08.
• – HS (horse serum)♥♥♥, 100 ml/885 ml DMEM, Cat. No.16050-122.15
• – Penicillin/streptomycin mix, 10 ml/985 ml DMEM + HS, Cat. No. P-0781.14
• – Gentimicin, 5 ml/995 ml DMEM + HS + P/S (penicillin/streptomycin), Cat. No. G-1272.14
4. Protease: type XIV, bacterial
• – 1 mg Pronase /1 ml PBS (phosphate buffered saline), Cat. No. P51470.14
5. Ethanol (70%).
Burton, N. M., Krabbenhoft, L., Bryne, K., & Dodson, M. V. (2000). Methods for animal satellite cell culture under a variety of conditions. Methods in cell science, 22(1), 51-61.
Reagents
9. What about the quality characteristics of the cultured meat?
• Designer meat: By manipulating the composition of the culture
medium, the flavor and fatty acid composition of the cultured meat
can be influenced.
• Co-culturing with other cell types might further enhance the meat
quality, like co-culturing with fat-producing adipocytes using the
right culture medium can increase the fat content.
• Fat content can also be controlled by supplementation of fats after
production and the ratio of saturated to poly-unsaturated fatty acids
could be better controlled.
• Consumers are more willing to try products that have been altered
to have particular nutritional characteristics.
Burdock, G. A., Carabin, I. G., & Griffiths, J. C. (2006). The importance of GRAS to the functional food and nutraceutical industries. Toxicology, 221(1), 17-27.
جودةوخصائصاللحوماملختبرية
•تصميماللحم(التغييرفيتركيبالنسيج
اللحميالناتج)وهوعنطريقالتالعب
بتركيباللحمفيالوسطوعراملزفيهوكما
يمكنالتأثيرعلىنسبةنالدهوواألحماض
الدهنيةفيه.
•وقديؤدياالستزراعاملشتركمعأنواع
مختلفةمنالخالياإلىتعزيزجودةاللحوم
كاستزراعالخالياالدهنيةوالذيسيؤدي
إلىفعرنسبةالدهنفيالنسيجالناتج.
•كمايمكنالتحكمفيىمحتونالدهوعن
طريقإضافةنالدهوللناتجمناللحمبعد
اإلنتاجوالتحكمبكميةونسبةاألحماض
الدهنيةاملشبعةفيه.
•نفاملستهلكوأكثراستعدادالتجربةاملنتجات
التيتمتغييرخصائصهابشكلمعين.
10. What about the quality characteristics of the cultured meat?
• As laboratory produced meat does not come from a living animal,
it therefore significantly minimizes the religious taboos like
Jhatka, Halal etc.
• The incidence of food borne disease could be significantly
reduced.
• The risks of exposure to pesticides, arsenic, dioxins, and hormones
associated with conventional meat could be significantly reduced.
• Cells from captive rare or endangered animals could be used to
produce exotic meats in cultures and the preservation of those.
Bhat, Z. F., & Fayaz, H. (2011). Prospectus of cultured meat—advancing meat alternatives. Journal of food science and technology, 48(2), 125-140.
خصائصوجودةاللحوماملختبرية
•وبماأناللحماملنتجمختبريااليأتيمن
حيوانحيفإنهيقللإلىحدكبيرمن
اتراملحظوالدينيةمثلجاتكاالهندوسية
واألغذيةالحاللاإلسالميةوالكوشير
اليهودية.
•كمايمكنالحدمنانتشاراألمراضالتي
تنتقلعنطريقالغذاءبشكلكبير.
•والتقليلمنمخاطراملبيداتالحشرية
نيخركالزوالدوكسينوكذلكالهرمونات
املرتبطةباللحومالتقليديةبشكلكبير.
•كمايمكناستخدامالخاليامن
الحيواناتةرالنادواملهددةباالنقراضفي
إنتاجبعضاللحومالغريبةواملرغوبةمن
فئاتمعينةفيبعضاملجتمعاتمع
الحفاظعلىتلكالحيوانات.
11. What about the quality characteristics of the cultured meat?
• Disposal of additional members biological structures:
(these include bones, respiratory system, digestive system, skin, &
the nervous system etc.).
• Reduces the amount of nutrients and energy needed for growth and
maintenance of muscle tissue.
• Unlike farm animals: bioreactors for in vitro meat production do
not need extra space and can be stacked up in a fabric hall.
• Useful for astronauts. a controlled ecological life support system
(celss) would not only provide fresh food to the astronauts, but also
deal with waste, and provide oxygen & water.
Bhat, Z. F., & Fayaz, H. (2011). Prospectus of cultured meat—advancing meat alternatives. Journal of food science and technology, 48(2), 125-140.
خصائصوجودةاللحوماملختبرية
•إنالتخلصمناألعضاءوالتراكيب
ىاألخراملصاحبةللحومالتقليديةوالتي
تشمل(،العظامالجهاز،ي التنفسالجهاز
،الهضميالجهازالعصبيوالجلدإلخ)فإنه
يقللمنكميةالعناصرالغذائيةوالطاقة
املطلوبةمةزوالاللعمليةالنمووالتكاثر
لألنسجةالعضلية.
•وعلىعكسمايحدثعندتربية
الحيواناتالتقليديةعيةراملزفتقنية
إنتاجاللحومالتحتاجإلىمساحاتكبيرة.
•هذهالتقنية(إنتاجاللحوممختبريا)
مفيدةادولرالفضاءألنهسوفيوفرلهم
حياةبيئيةخاضعةللسيطرةوغذاءطازج
بلومنالسهلالتعاملمعاملخلفات
الناتجةوتوفيرلألوكسجينواملاء.
12. Is it feasible to produce cultured meat compared to real one.?
• The analysis from American universities concluded a
large-scale switch to lab-grown meat would come with
environmental trade-offs; one concern is the:
• 1- Amount of heat,
• 2- Electricity required to produce cultured meat on a massive
scale, and
• 3- In the short term, difficult to apply this technique (cultured
meat), Widely due to their high cost. But perhaps in the future, it
will be better, if materials & requirements are used, in a cheaper way.
Mattick, C. S., Landis, A. E., Allenby, B. R., & Genovese, N. J. (2015). Anticipatory life cycle analysis of in vitro biomass cultivation for cultured meat production in the
United States. Environmental science & technology, 49(19), 11941-11949.
إمكانيةإنتاجلحوممختبريا
•يأجرتحليالفيإمريكالحوماإذاتم
لالتحومنالنظامالتقليديإلىالنظام
ياملختبرفقدخلصإلىمخاطرونتائج
بيئيةمقلقةوهي:
•مقداروكميةةرالحراالناتجة
•الكهرباءمةزالالإلنتاجاللحوماملنتجة
مختبرياعلىنطاقواسع
•وكذلكعلىاملدىالقصيرمنالصعب
تطبيقهذهالتقنية(استزراعاللحوم)
علىنطاقواسعبسببتكلفتهاا،لعالية
•ولكنفياملستقبلنستكوطريقة
مفضلةإذاتمتوفيراملواداملستخدمة
واملتطلباتبطريقةخصرأ.
13. What are the main constrains facing producing cultured meat?
Bhat, Z. F., Kumar, S., & F, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14(2), 241-248.
قدنيكومنالصعبمنافسةاللحومالتقليدية
نكاللوواملظهروالشكلللحمفياملختبر.
سينفرالناسمنيافراأل(الطبيعة)وستشجع
علىالهجرةللمدنوستقلمساحاتاستخدام
ي اضراألوغيابتربيةي املواش...!؟؟؟
Sensorial
characteristics
Alienation to
nature
Social
acceptance
Cost of production
and economic
distortances
رشعواملستهلكينبالقلقوالتخوفمنهذه
اللحومروالنفومناللحوم،املختبريةحيث
يعتبرونهالحومصناعيةوليستحقيقة.
إنالتكلفةالباهظةهيالعقبةالرئيسيةكما
أنهاستؤثرمستقبالإننجحتعلىاقتصاديات
لدواملعتمدةفيدخلهاعلىتربيةاملاشي،ةوعلى
يمستواملربيينوبالتاليعلىالعمالةوالدخل
وعلىوسائلالنقل..إلخ
constrains
constrains
14. What do you think about this type of production & how can you
see the future of such a product? (1)
ومنأهمالتحدياتالتيتواجههذهاآلليةأوالتقنيةأوالهندسةالنسيجيةتتمثلباآلتي:
•صعوبةلالحصوعلىخالياالبدءاوالخالياالتأسيسية
•صعوبةلالحصوعلىبيئاتالنمواوأوساطاالستزراعبشكلكبيرلتكلفتهاالعاليةفيالوقتاهنرال
•تفضيالتاملستهلكينوتخوفهمواالنتفالمنالغذيةاملألوفةالتقليديةإلىالصناعية
•اختالفالطعمواملكوناتونسبتهافياإلنسجةخلقة
ُ
املواإلضافاتاملطلوبةلتحاكياللحومالطبيعية
15. What do you think about this type of production & how can you
see the future of such a product? (2)
منوجهةينظرومنخاللاطالعيأجدأنهمنالصعوبةتطبيقهذهالتقنيةعلىاملديالقريبلكنفي
املستقبلومعهذارالتطوالهائلواملتسارعىأرأنهاستصبحصناعةئيسيةرفيظلالتقدمفيتوفيرمتطلباتها
املخبريةوفيظلالبحثعنالغذيةالصحية،والسريعةعاليةياملحتومنالبروتين.امابالنسبةلتفضيالت
املستهلكينستتغيرقناعاتهممعرومرالوقتوتصبحوجبةئيسيةرنومكوي أساسفيتغذيةاإلنسانملالهامن
فوائدفيالتغلبعلىاضراالمومسبباتهاوالتغلبعلىاملشاكلالبيئيةوفيتوجيهرالقداتىوالقوالبشرية
نحوإنتاجأفضل،وأدقولكنهانستكوكلفة ُمفيبدايةالمرعلىإنتاجهاوعلىمقوماتالحياةاملرتبطة
اعةربالزوتربية،املاشيةعمومابمارىنرفياملستقبلالقريبلحوممصنعة..ولمال...!