Higher demand for meat production and limited inputs, as well as environmental and animal ethics issues, are bringing alternative protein sources to the market, such as cell-based meat (CBM), i.e., meat produced through cell culturing, without involving animal raising and killing. Although the potential social and environmental benefits of the technology have been recently addressed in the blossoming CBM literature, little has been discussed about the possible implications for the environmental strategies of firms that are entering the new cell-based production chain. Thus, drawing on the theoretical framework of competitive environmental strategies and a systematic review of the literature, we discuss prospects for cell-based meat regarding the possible adoption of environmental strategies by firms that are entering the CBM chain. The technology may be considered a potential means for mitigating most of the environmental impacts of large-scale meat production, e.g., extensive land use and greenhouse gas emissions. We discuss how such benefits and consumer attitudes towards cultivated meat could encourage the adoption of environmental strategies by firms, and the roles that value chain firms are likely to play in those strategies in the future.

Foi realizado um estudo para avaliar a segurança da preparação do macarrão produzido em cozinha industrial, especializada em refeições transportadas, no atendimento aos requisitos estatutários vigentes aliados aos critérios gastronômicos necessários para a preparação. Foi avaliado o perfil de perigos da matéria-prima, as massas alimentícias, com análises microbiológicas com a pesquisa de Bacillus cereus, Coliformes a 45ºC/g, Estafilococus coagulase positiva/g, Salmonella sp, bolores e leveduras e presença de matérias macroscópicas e microscópicas prejudiciais à saúde humana. O acompanhamento do processo de preparo do macarrão na cozinha industrial, coleta de amostras nas diversas etapas de produção e a realização de análises microbiológicas destas amostras possibilitou avaliar a segurança da preparação elaborada. Foi realizada visita ao fabricante da massa alimentícia para identificar o processo de fabricação e medidas de controle sanitário adotadas e proposto o preparo e distribuição de macarrão com molho agregado. Os resultados revelaram que as formas adotadas para o preparo e distribuição da preparação se demonstraram eficazes na manutenção da segurança dos produtos mesmo sendo considerados valores de referência abaixo dos exigidos pelas legislações vigentes.

This study aimed to evaluate the technical feasibility of supercritical carbon dioxide (sc-CO) treatment for inactivation in oysters () and in nutrient broth. For this purpose, a variable-volume reactor was used as experimental system and a 2 factorial design was adopted considering the mass ratio between carbon dioxide and the product, pressurization and depressurization rate and pressurization cycles. Through statistical analysis of the experimental data, the mass ratio of 1:0.8 (product:carbon dioxide), depressurization rate of 10.0 MPa/min and one cycle of pressurization was determined as the best process condition to eliminate , and this was the condition used for the inactivation kinetic analysis. Comparison between the inactivation kinetics of showed that the behavior of this microorganism inactivation depends on the environment in which it operates and its initial count. The results confirm that the supercritical carbon dioxide is effective in inactivating microorganisms in oysters, including pathogenic , demonstrating the potential of this technology in the food industry.

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