Bryant, C., & Dillard, C. (2019). The impact of framing on acceptance of cultured meat. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00103
Lee, S. Y., Kang, H. J., Lee, D. Y., Kang, J. H., Ramani, S., Park, S., & Hur, S. J. (2021). Principal protocols for the processing of cultured meat. In Journal of Animal Science and Technology (Vol. 63, Issue 4, pp. 673–680). Korean Society of Animal Sciences and Technology. https://doi.org/10.5187/jast.2021.e40
Lynch, J., & Pierrehumbert, R. (2019). Climate Impacts of Cultured Meat and Beef Cattle. Frontiers in Sustainable Food Systems, 3. https://doi.org/10.3389/fsufs.2019.00005
Melzener, L., Ding, S., Hueber, R., Messmer, T., Zhou, G., Post, M. J., & Flack, J. E. (2022). Comparative analysis of cattle breeds as satellite cell donors for cultured beef. https://doi.org/10.1101/2022.01.14.476358
Post, M. J. (2012). Cultured meat from stem cells: Challenges and prospects. In Meat Science (Vol. 92, Issue 3, pp. 297–301). https://doi.org/10.1016/j.meatsci.2012.04.008
Qotadah, H. A., Anshory, A. C. Al, Syarifah, M., & Achmad, A. D. (2022). Cultured Meat for Indonesian Muslim Communities: A Review of Maslahah and Prospect. Al-Istinbath: Jurnal Hukum Islam, 7(2), 329–346. https://doi.org/10.29240/jhi.v7i2.5476
Shaw, E., & Mac Con Iomaire, M. (2019). A comparative analysis of the attitudes of rural and urban consumers towards cultured meat. British Food Journal, 121(8), 1782–1800. https://doi.org/10.1108/BFJ-07-2018-0433
Sitompul, K. A. (2022). Kelebihan dan Kekurangan Daging Budidaya atau Cultured Meat. https://www.alomedika.com/cme-skp-kelebihan-dan-kekurangan-daging-budidaya-atau-cultured-meat
Specht, L. (2019). GFI.ORG Creating a healthy, humane, and sustainable food supply. An analysis of culture medium costs and production volumes for cultivated meat.
Sutakwa, A. (2021, January 22). Cultured Meat: Gizi dan Penerimaannya. https://linisehat.com/cultured-meat-gizi-dan-penerimaannya/
Szejda, K., Bryant, C. J., & Urbanovich, T. (2021). US and UK consumer adoption of cultivated meat: A segmentation study. Foods, 10(5). https://doi.org/10.3390/foods10051050