Reference Works

Reference works and textbooks that cell-ag programs draw on for foundational context that doesn’t fit any single Papers.md / Software.md / Datasets/ entry. Each entry below includes the canonical ISBN and — where the work is a chaptered reference whose chapter DOIs are individually resolvable — a chapter index with https://doi.org/... URLs so AI agents resolving by identifier land back on the parent entry. The chapter index is curated to the chapters most cell-ag-relevant; for the full table of contents, fetch the publisher’s reference-work landing page.

Cellular Agriculture: Technology, Society, Sustainability and Science

Fraser, E. D. G., Kaplan, D. L., Newman, L., & Yada, R. Y. (Eds.). (2023). Cellular Agriculture: Technology, Society, Sustainability and Science. Elsevier / Academic Press. ISBN 978-0-443-18766-7. 33 numbered chapters plus glossary.

The foundational cellular agriculture textbook (per New Harvest’s editorial framing of the volume) covering the field as a unified whole — the technology stack (cell biology, scaffolding, media optimization, bioprocess), the societal and sustainability framing, and the science-of-the-art chapters across cultivated meat, seafood, and dairy. David L. Kaplan, one of the four editors, directs the Tufts University Center for Cellular Agriculture (TUCCA) from which CAAIL itself originates; the book is a foundational primer for AI / ML researchers approaching cell-ag from the computer-science side, and is a natural companion to the Cellular Agriculture for AI Researchers primer.

Encyclopedia of Meat Sciences, 3rd edition

Dikeman, M. (Ed.). (2024). Encyclopedia of Meat Sciences (3rd ed., three-volume set). Academic Press / Elsevier. ISBN 978-0-323-85125-1 (print) / 978-0-323-85198-5 (eBook). (Print release October 2023; 2024 imprint year used by Crossref and the printed copyright page.)

The canonical multi-volume reference work for meat science, updated for 2024. For cellular agriculture, the Encyclopedia is the substrate reference for the meat-science questions cultivated-meat programs ultimately need to answer — what makes meat taste like meat, what determines color/texture/water-holding/protein-functionality, what flavor compounds matter, how the analytical methods are calibrated — framed in conventional-meat terms but applicable substrate for the cultivated counterpart. The chapters below are individually DOI-resolvable; CAAIL catalogues the cell-ag-relevant subset, not the full table of contents (the canonical reference-work landing page has the rest).

Earlier editions also exist in the caail Zotero library: 2nd ed. (Dikeman & Devine, eds., 2014, ISBN 978-0-12-384734-8) and 1st ed. (Jensen, Devine, & Dikeman, eds., 2004, ISBN 978-0-08-092444-1, Vol. 1 [A–F]); the 3rd edition supersedes both for current reference use.

Chapter index (cell-ag-relevant subset)

Cluster	Chapter	Authors	DOI
Cell-ag-direct	Laboratory synthesized meat	S. B. Smith	10.1016/B978-0-323-85125-1.00168-X
Cell-ag-direct	Biotechnology approaches in poultry meat production	A. Golkar-Narenji, P. E. Mozdziak	10.1016/B978-0-323-85125-1.00180-0
Multi-omics methods	Applications of metabolomics in meat research	F. Kiyimba, S. P. Suman, M. Pfeiffer, G. Mafi, R. Ramanathan	10.1016/B978-0-323-85125-1.00057-0
Multi-omics methods	Applications of proteomics in meat research	M. Gagaoua, W. M. Schilling	10.1016/B978-0-323-85125-1.00123-X
Multi-omics methods	Bioinformatics: In-depth analyses of omics data in the field of muscle biology and meat biochemistry	F. Kiyimba, M. Gagaoua	10.1016/B978-0-323-85125-1.00105-8
Modeling	Modeling in meat science: Microbiology	P. Paulsen, F. J. M. Smulders	10.1016/B978-0-323-85125-1.00178-2
Flavor & sensory	Flavor development	R. B. Pegg, F. Shahidi	10.1016/B978-0-323-85125-1.00205-2
Flavor & sensory	Flavor development in beef, pork, lamb and goat meat	C. Kerth	10.1016/B978-0-323-85125-1.00017-X
Flavor & sensory	Measuring meat flavour	D. Frank	10.1016/B978-0-323-85125-1.00182-4
Flavor & sensory	Spices and Flavorings	H. W. Ockerman, L. Basu	10.1016/B978-0-323-85125-1.00300-8
Bioactives & nutrition	Nutraceuticals	A. W. Brown	10.1016/B978-0-323-85125-1.00307-0
Bioactives & nutrition	Contribution of bioactive compounds from meat	V. Santé-Lhoutellier, V. Ferraro	10.1016/B978-0-323-85125-1.00189-7
Bioactives & nutrition	Micronutrients	(chapter-level authors omitted in record)	10.1016/B978-0-323-85125-1.00094-6
Physicochemistry & quality	Chemical and physical characteristics of meat — water-holding capacity	R. D. Warner	10.1016/B978-0-323-85125-1.00164-2
Physicochemistry & quality	Chemical and physical characteristics of meat — protein functionality	Y. L. Xiong	10.1016/B978-0-323-85125-1.00037-5
Physicochemistry & quality	Color and texture deviations	G. Monin, V. Santé-Lhoutellier	10.1016/B978-0-323-85125-1.00190-3
Analytical methods	Physicochemical analysis methods	J. R. Andersen, C. T. Pedersen	10.1016/B978-0-323-85125-1.00320-3
Analytical methods	Raw material composition analysis	J. G. Sebranek, R. Tarté	10.1016/B978-0-323-85125-1.00016-8
Analytical methods	Chemical analysis for specific components — micronutrients and other minor meat components	(see record)	10.1016/B978-0-323-85125-1.00069-7
Analytical methods	Chemical analysis sampling and statistical requirements	(see record)	10.1016/B978-0-323-85125-1.00063-6

Cross-references — where the Encyclopedia’s chapter clusters are picked up elsewhere in CAAIL:

• ResearchAreas/SensoryPrediction.md — the Flavor & sensory chapters and the Bioactives & nutrition chapters are the conventional-meat reference substrate for the cultivated-counterpart sensomics work catalogued there.
• ResearchAreas/Bioprocess.md — the Modeling in meat science: Microbiology chapter and the Physicochemistry & quality cluster underlie the bioprocess work on cultivated-meat scale-up.
• Datasets/Cow.md, Datasets/Pig.md, Datasets/Chicken.md — the species-specific Flavor development in beef, pork, lamb and goat meat chapter and the Biotechnology approaches in poultry meat production chapter are reference reading paired with the per-species data inventories.