Artículos
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Beef Patties Elaborated with Natural Antioxidants Derived from Encapsulated Kiwi Peel ExtractsTraditional beef patty recipes often incorporate synthetic additives in their formulation, which are attributed to long-term harmful effects on health. Therefore, plant-derived compounds are being inv... Fuente: Food Bioactives |
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Complementary Molecular and Spectroscopic Approaches for Meat Authentication: Real-Time PCR Detection of Porcine DNA and FT-NIR Analysis of Slaughter-Related Biochemical ChangesInt J Mol Sci. 2026 Oct 7;27(19):8898. doi: 10.3390/ijms27198898.ABSTRACTFood adulteration and species mislabeling represent important challenges for food safety, regulatory control, and consumer prot... Fuente: PubMed "meat" |
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Conversion of DNA Copy Number Ratios to Mass Fractions for Quantifying Chicken Adulteration in Duck Meat by Digital PCRFoods. 2026 Oct 1;15(19):3523. doi: 10.3390/foods15193523.ABSTRACTMeat adulteration, particularly the substitution of duck with chicken, threatens food authenticity, consumer trust, and regulatory com... Fuente: PubMed "meat" |
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Development and Characterization of Clean-Label Hybrid Deli Ham with Pulse Flours as Partial Meat ReplacersFoods. 2026 Oct 4;15(19):3541. doi: 10.3390/foods15193541.ABSTRACTGrowing interest in sustainable and clean-label foods has increased the need for meat products with reduced animal meat content. This... Fuente: PubMed "meat" |
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Development of Bovine-Derived beta-Actin Genomic DNA Reference Materials for Meat AdulterationInt J Mol Sci. 2026 Sep 26;27(19):8623. doi: 10.3390/ijms27198623.ABSTRACTMeat quality and authenticity are critical food safety issues, especially for processed meat products prone to species mislabe... Fuente: PubMed "meat" |
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Dietary N-Carbamylglutamate Modulates Muscle Growth, Nutrient Composition, and Metabolic Profiles in Danzhou ChickensFoods. 2026 Oct 1;15(19):3516. doi: 10.3390/foods15193516.ABSTRACTThis study evaluated dose-dependent effects of dietary N-carbamylglutamate (NCG) on muscle growth, nutrient composition, and metabolic... Fuente: PubMed "meat" |
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Distinct Dietary Patterns Are Differentially Associated with Dyslipidemia Among Middle-Aged and Older Adults in Southern ChinaNutrients. 2026 Sep 24;18(19):3154. doi: 10.3390/nu18193154.ABSTRACTObjectives: The objectives of this study were to investigate the association between dietary patterns and dyslipidemia among middle-... Fuente: PubMed "meat" |
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Effects of Different Thermal Treatments on Quality and Myofibrillar Protein Properties of Shelled Chinese Mitten Crab (Eriocheir sinensis) MeatFoods. 2026 Oct 4;15(19):3540. doi: 10.3390/foods15193540.ABSTRACTTo reduce the difficulty of shell-meat separation while minimizing quality deterioration, this study compared the effects of two therm... Fuente: PubMed "meat" |
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Factors Associated with Complementary Feeding Practices in Infants of Mothers with a History of High-Risk PregnancyNutrients. 2026 Sep 26;18(19):3183. doi: 10.3390/nu18193183.ABSTRACTBackground: Evidence on complementary feeding (CF) practices among offspring of women with a history of high-risk pregnancy remains... Fuente: PubMed "meat" |
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From Feeding Difficulties to Nutritional Risk in Children with Down SyndromeNutrients. 2026 Oct 8;18(19):3295. doi: 10.3390/nu18193295.ABSTRACTChildren with Down syndrome (DS) may experience feeding difficulties arising from interactions among hypotonia, cardiorespiratory and... Fuente: PubMed "meat" |
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Integrated Multi-Omics Analysis Reveals Associations Between Flavor Variation, Bacterial Communities, Metabolites, and Lipids in Commercial Dry-Cured Grass CarpFoods. 2026 Oct 4;15(19):3547. doi: 10.3390/foods15193547.ABSTRACTCommercial dry-cured grass carp products exhibit considerable flavor variation, but the microbial and biochemical characteristics asso... Fuente: PubMed "meat" |
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Non-contact smartphone-based colorimetric sensing platform using Si(3)N(4) nanozyme-embedded kudzu starch hydrogel for on-site meat freshness monitoringFood Chem. 2026 Oct 13;532(Pt 2):151620. doi: 10.1016/j.foodchem.2026.151620. Online ahead of print.ABSTRACTA non-contact colorimetric sensing platform was developed for on-site meat freshness assessm... Fuente: PubMed "meat" |
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Point/Counterpoint on the Controversial 2025-2030 Dietary Guidelines for AmericansLipids. 2026 Oct 16. doi: 10.1002/lipd.70088. Online ahead of print.ABSTRACTThe 2025-2030 Dietary Guidelines for Americans (DGAs) issued nutrition recommendations, some of which have been praised by t... Fuente: PubMed "meat" |
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Processed meat, unprocessed red meat, poultry, seafood, and egg intake and stomach cancer risk: a pooled analysis of 20 cohortsInt J Epidemiol. 2026 Oct 14;55(6):dyag224. doi: 10.1093/ije/dyag224.ABSTRACTBACKGROUND: Processed meat is classified as a carcinogen and unprocessed red meat a probable carcinogen, but their associat... Fuente: PubMed "meat" |
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Research Progress of pH-Responsive Indicator Films for Real-Time Food Quality MonitoringFoods. 2026 Oct 8;15(19):3566. doi: 10.3390/foods15193566.ABSTRACTFacing global food waste and safety challenges, real-time nondestructive quality monitoring via intelligent packaging has gained subst... Fuente: PubMed "meat" |
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WGCNA-based analysis of the plasma metabolome and identification of metabolic markers associated with meat production traits in broilersPoult Sci. 2026 Oct 2;105(12):107872. doi: 10.1016/j.psj.2026.107872. Online ahead of print.ABSTRACTElucidating the metabolic regulatory mechanisms underlying meat production traits in broilers is ess... Fuente: PubMed "meat" |
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Foods, Vol. 15, Pages 1962: Proteomic and Metabolomic Analysis Reveals Candidate Biomarkers and Meat Quality Differences in Divergent Climatically Adapted Sheep BreedsFoods, Vol. 15, Pages 1962: Proteomic and Metabolomic Analysis Reveals Candidate Biomarkers and Meat Quality Differences in Divergent Climatically Adapted Sheep Breeds Foods doi: 10.3390/foods1511196... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1964: Effects of Composite Starter Cultures on Microbial Succession, Quality Characteristics and Flavor Profile of Air-Dried MuttonFoods, Vol. 15, Pages 1964: Effects of Composite Starter Cultures on Microbial Succession, Quality Characteristics and Flavor Profile of Air-Dried Mutton Foods doi: 10.3390/foods15111964 Authors:... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1966: The Nutritional Quality of Broiler Meat Through Dietary Inclusion of Food-Waste–Derived Full-Fat Black Soldier Fly LarvaeFoods, Vol. 15, Pages 1966: The Nutritional Quality of Broiler Meat Through Dietary Inclusion of Food-Waste–Derived Full-Fat Black Soldier Fly Larvae Foods doi: 10.3390/foods15111966 Authors:... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1971: Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and TextureFoods, Vol. 15, Pages 1971: Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture Foods doi: 10.3390/f... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1976: Non-Destructive Prediction of NaCl Content in Pork During Ultrasound-Assisted Marination: Multiphysics Simulation and Electrical Impedance SpectroscopyFoods, Vol. 15, Pages 1976: Non-Destructive Prediction of NaCl Content in Pork During Ultrasound-Assisted Marination: Multiphysics Simulation and Electrical Impedance Spectroscopy Foods doi: 10.3390/... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1978: Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and Lactobacillus plantarum SJ-4: Based on Microbial Community and Metabolomic AnalysesFoods, Vol. 15, Pages 1978: Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and Lactobacillus plantarum SJ-4: Based on Microbial Community and Metabolomi... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1946: Food and Medicine Homology Substances as Potential Modulators of the Gut–Muscle Axis in Animal Meat Quality: A ReviewFoods, Vol. 15, Pages 1946: Food and Medicine Homology Substances as Potential Modulators of the Gut–Muscle Axis in Animal Meat Quality: A Review Foods doi: 10.3390/foods15111946 Authors: Zi... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1949: Quantifying the Relationship Between Key Potential Environmental and Nutritional Health Benefits of Plant-Based Meat Alternatives and Their Price Premiums Compared to BeefFoods, Vol. 15, Pages 1949: Quantifying the Relationship Between Key Potential Environmental and Nutritional Health Benefits of Plant-Based Meat Alternatives and Their Price Premiums Compared to Beef... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1952: Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni ProductsFoods, Vol. 15, Pages 1952: Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni Products Foods doi: 10.3390/foods15111... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1929: Modified Rice Bran Dietary Fiber-Based Pre-Emulsion as a Fat Replacer: Modulating Physicochemical and Sensory Properties of Emulsified Meat GelsFoods, Vol. 15, Pages 1929: Modified Rice Bran Dietary Fiber-Based Pre-Emulsion as a Fat Replacer: Modulating Physicochemical and Sensory Properties of Emulsified Meat Gels Foods doi: 10.3390/foods15... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1911: Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed CakeFoods, Vol. 15, Pages 1911: Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake Foods doi: 10.3390/foods15111911 Authors: Tatiana D... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1889: Effect of Different Antioxidants on the Quality of Smoked and Air-Dried Top Mouth CulterFoods, Vol. 15, Pages 1889: Effect of Different Antioxidants on the Quality of Smoked and Air-Dried Top Mouth Culter Foods doi: 10.3390/foods15111889 Authors: Yujie Lei Xiaomei Gao Wei Yu Yu... Fuente: Foods - Revista científica (MDPI) |
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Microorganisms, Vol. 14, Pages 1195: Antimicrobial Resistance and Biofilm Formation in Coagulase-Negative Staphylococcus and Mammaliicoccus spp. from Poultry Meat in SpainMicroorganisms, Vol. 14, Pages 1195: Antimicrobial Resistance and Biofilm Formation in Coagulase-Negative Staphylococcus and Mammaliicoccus spp. from Poultry Meat in Spain Microorganisms doi: 10.3390... Fuente: Microorganisms - Revista científica (MDPI) |
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Epidemiologia e Serviços de SaúdeÚltimo número: Volume 34 Nº None - 2025 de 49 números. Parecer do editor Reviewed Article: Bezerra Efs, Haddad Mcf L, Moreira Mar, Gavioli A, Nogueira Ls, Martins Ea... Fuente: Scielo |
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Airborne volatile metabolites from Pseudomonas fluorescens exacerbate low-temperature biofilm formation of Listeria monocytogenes: underlying mechanisms and meat safety implicationsPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 4Author(s): Luyao Ren, Yimin Zhang, LV Sensheng, George-John E. Nychas, Xiaoyin Yang, Yunge Liu, Pengcheng Dong,... Fuente: Food Research International |
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Beyond taste: how production-system information influences consumer liking of poultry meat from novel organic alternative production systemPublication date: February 2027Source: Food Quality and Preference, Volume 148Author(s): Chanette Frederiksen, Nikolaj Bach Juncker, Laura Vemmelund Jørgensen, Margrethe Therkildsen, Sanna Steenfeldt,... Fuente: Food Quality and Preference |
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Caracterización química e instrumental de la carne de pollo minoristaCaracterización química e instrumental de la carne de pollo minorista Fuente: Tesis Ciencias Agrarias |
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Characterization of protein-enriched foods in Chilean supermarketsResumen La oferta de alimentos con adición de proteínas (AAPs) en el mercado chileno ha ido en aumento y se proyecta que continuará creciendo. Sin embargo, se desconoce con detalle el tipo y las carac... Fuente: Revista Chilena de Nutrición |
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Construction and analysis of flavor profiles in four types of geographical indication sheep meat: a comprehensive study based on metabolomics and multi-technological flavor characterizationPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 5Author(s): Jingyu Wang, Teng Wang, Jiacheng Guo, Xiao Lang, Junqiang Pan, Han Wang, Xixiong Shi Fuente: Food Research International |
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Corrigendum to “Cross-cultural consumer acceptance of sustainable protein-rich foods; legumes, plant-based meat analogues and hybrids, and cell-based foods” [Food Qual. Pref. 135 (2026) 105714]Publication date: Available online 2 October 2026Source: Food Quality and PreferenceAuthor(s): Isabella Tao Jakobsen, Marleen C. Onwezen, Yawei Wang, Fang Zhong, Derek Victor Byrne, Barbara Vad Anders... Fuente: Food Quality and Preference |
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Dynamic evolution of quality attributes, flavor formation, and protein structural changes in high-moisture meat analogues during marination and pasteurizationPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 5Author(s): Chao Zhou, Song Zhang, Yuxi Lin, Ran Feng, Bao Zhang Fuente: Food Research International |
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Effect of temperature on bacteriophage-based control of non-typhoidal Salmonella on raw chicken meatPublication date: Available online 14 October 2026Source: Food MicrobiologyAuthor(s): Danielle M. Schultze, David Dennison, Siyun Wang Fuente: Food Microbiology |
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Exudate-based biomarkers as minimally invasive tools for monitoring meat freshness under refrigerated storagePublication date: 15 December 2026Source: Food Chemistry, Volume 532, Part 1Author(s): Nayeem Mia, Jeong-Uk Eom, Kang-Jin Jeong, Jin-Kyu Seo, Han-Sul Yang Fuente: Food Chemistry |
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Hydrolyzed chicken meat extract and its bioactive cyclopeptides attenuate cellular senescence in HT-22 neurons via promoting autophagy through the SIRT1/AMPK/mTOR pathwayPublication date: October 2026Source: Journal of Functional Foods, Volume 145Author(s): Yifan Zheng, Kunying Ding, Haojie Jin, Zhaorong Wang, Liujie Zheng, Zhengwei Fu, Yinhua Ni Fuente: Journal of Functional Foods |
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Multi-omics analysis reveals that castration improves chicken meat flavor by altering lipid metabolic pathwaysPublication date: 15 December 2026Source: Food Chemistry, Volume 532, Part 1Author(s): Junyi Zhuang, Xiaoya Yuan, Yanke Wang, Yidong Wang, Wenjuan Zhao, Guiping Zhao, Huanxian Cui Fuente: Food Chemistry |
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Nanozyme engineering of curcumin enables enzyme-like antibacterial photoinactivation for meat preservationPublication date: Available online 15 October 2026Source: Food MicrobiologyAuthor(s): Hao Cheng, Qinlian Li, Yuanlong Chi, Lunjie Huang Fuente: Food Microbiology |
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Polysaccharides as process-responsive structural modulators in plant-based meat analogues: Molecular interactions, processing platforms, and product-specific designPublication date: Available online 13 October 2026Source: Carbohydrate PolymersAuthor(s): Yiyang Xu, Junjie Tang, Jie Pang, Xingyan Chen, Wei Lv, Ting Xiao, Ronghua Deng, Cailing Tong, Chunhua Wu Fuente: Ccarbohydrates polymers |
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Reframing nitrite reduction in cured cooked meat products: From ingredient substitution to color-system engineeringPublication date: December 2026Source: Trends in Food Science & Technology, Volume 178Author(s): Hongfeng Zhan, Yingming Xiang, Kaibo Deng, Guohua Hou, Song Miao, Longtao Zhang Fuente: Trends in Food Science & Technology |
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Salt perception programming for salt reduction in meat products: Integrating salt-release kinetics, oral processing, multisensory perception, and meat product formulationPublication date: December 2026Source: Trends in Food Science & Technology, Volume 178Author(s): Xiaohai Ma, Qiuye Wang, You Ge, Qian Li, Duoting He, Shuang Bai, Yuan Liu Fuente: Trends in Food Science & Technology |
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Simultaneous determination of eight free- or cross-linked advanced glycation end products in different processed meat products based on UPLC-MS/MSPublication date: 15 December 2026Source: Food Chemistry, Volume 532, Part 2Author(s): Sumei Ru, Jiaxin Li, Yingshuang Lu, Yan Zhang, Junping Wang, Lu Dong, Shuo Wang Fuente: Food Chemistry |
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Slaughterhouse waste-derived biopolymers for cultured meat production and packaging: A review of circular biomaterial valorizationPublication date: January 2027Source: Trends in Food Science & Technology, Volume 179, Part AAuthor(s): Shiv Dutt Purohit, Ruchir Priyadarshi, Peter R. Corridon Fuente: Trends in Food Science & Technology |
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The clean-label paradigm: innovative ingredients and emerging technologies for reduced-phosphate meat formulationsPublication date: December 2026Source: Trends in Food Science & Technology, Volume 178Author(s): Rodrigo Silveira de Albuquerque, Yago Alves de Aguiar Bernardo, Carlos Adam Conte-Junior Fuente: Trends in Food Science & Technology |
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The role of pigs and slaughterhouses in the transmission of Listeria monocytogenes into the meat processing chainPublication date: March 2027Source: Food Microbiology, Volume 142Author(s): Damien Ernst, Ariane Pietzka, Anna Caroline Pontel de Almeida, Andreas Zaiser, Lukas Schwarz, Kathrin Rychli Fuente: Food Microbiology |
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Unhealthy and unsustainable diet and syndemic: the role of ultra-processed foodsResumen La sindemia global es un tema que está ganando notoriedad en el mundo. La sindemia se entiende como la interacción entre la obesidad, la desnutrición y el cambio climático, es decir, sinergia... Fuente: Revista Chilena de Nutrición |
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What drives hybrid cultivated meat acceptance? Evidence from a controlled real-product tastingPublication date: February 2027Source: Food Quality and Preference, Volume 148Author(s): Pericle Raverta, Mark Chong, Siti Amelia Juraimi, Rui En Koh, Mei Hui Liu, Marleen C. Onwezen, Barbara Loera Fuente: Food Quality and Preference |
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When is plant-based meat close enough? A multiplicity- and selection-aware non-inferiority reanalysis of sensory-parity claimsPublication date: February 2027Source: Food Quality and Preference, Volume 148Author(s): Hideyasu Sato Fuente: Food Quality and Preference |