Artículos
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Burden and risk of elderly atopic dermatitis in Europe: A 2021 global burden of disease analysisWorld Allergy Organ J. 2026 Jul 2;19(8):101422. doi: 10.1016/j.waojou.2026.101422. eCollection 2026 Aug.ABSTRACTBACKGROUND: The burden of atopic dermatitis (AD) in elderly is increasing recently, so i... Fuente: PubMed "meat" |
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Dietary intake adequacy among Iranian older adults: evidence from national household survey data and two population-based cohortsFront Nutr. 2026 Jun 26;13:1808784. doi: 10.3389/fnut.2026.1808784. eCollection 2026.ABSTRACTINTRODUCTION: Iran's aging population faces significant nutritional challenges. Comprehensive data on the d... Fuente: PubMed "meat" |
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Dietary supplementation of phytosterols improves meat quality by increasing intramuscular fat, improving fatty acid composition and enhancing antioxidant capacity in Hu lambsAnim Nutr. 2026 May 30;26:467-477. doi: 10.1016/j.aninu.2026.03.001. eCollection 2026 Sep.ABSTRACTPhytosterols (PS) play an important role in regulating lipid metabolism. This study aimed to investiga... Fuente: PubMed "meat" |
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Fabrication of collagen fiber films incorporated with different sourced hydrocolloids and the application in chilled meat preservation: a comparative studyJ Sci Food Agric. 2026 Jul 11. doi: 10.1002/jsfa.70763. Online ahead of print.ABSTRACTBACKGROUND: Collagen fibers are commonly used as raw materials for artificial collagen casings/films. Due to the i... Fuente: PubMed "meat" |
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Listeria monocytogenes in Traditional Ready-to-Eat Dry Meat Products From Zagreb, Croatia: Occurrence and GenotypingInt J Microbiol. 2026 Jul 10;2026:1946018. doi: 10.1155/ijm/1946018. eCollection 2026.ABSTRACTContamination of ready-to-eat (RTE) foods with Listeria monocytogenes represents a significant public heal... Fuente: PubMed "meat" |
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Occurrence and Dietary Exposure of Legacy and Emerging Per- and Polyfluoroalkyl Substances in Preprepared Meat and Aquatic Dishes - China, 2025China CDC Wkly. 2026 Jun 12;8(24):739-743. doi: 10.46234/ccdcw2026.119.ABSTRACTWHAT IS ALREADY KNOWN ABOUT THIS TOPIC?: The increasing consumption of preprepared dishes in China has raised public heal... Fuente: PubMed "meat" |
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Prevalence, Drug Resistance Patterns, and Associated Factors of Extended-Spectrum Beta-Lactamase-Producing Enterobacterales Among Food Handlers in Student Cafeterias at Arba Minch University, Southern EthiopiaCan J Infect Dis Med Microbiol. 2026 Jul 10;2026:1139443. doi: 10.1155/cjid/1139443. eCollection 2026.ABSTRACTBACKGROUND: The emergence and spread of antimicrobial-resistant Enterobacterales, particul... Fuente: PubMed "meat" |
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The effects of a composition of ginseng polysaccharides and Houttuynia cordata essential oil on the growth performance, slaughter performance, serum biochemistry and intestinal health of Arbor Acres broilersFront Vet Sci. 2026 Jun 26;13:1864942. doi: 10.3389/fvets.2026.1864942. eCollection 2026.ABSTRACTINTRODUCTION: This study compared the efficacy of a Panax ginseng polysaccharide (GPS) and Houttuynia c... Fuente: PubMed "meat" |
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Validation of mitochondrial COX3 primers for quantitative PCR-based authentication of chicken-derived productsFood Chem (Oxf). 2026 Jun 26;13:100433. doi: 10.1016/j.fochms.2026.100433. eCollection 2026 Dec.ABSTRACTThis study developed and validated a novel, highly specific primer set targeting the mitochondri... Fuente: PubMed "meat" |
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Valorization of the Invasive Gastropod Rapana venosa Through Cold Marination and Vacuum Packaging: Quality Characteristics and Shelf-Life Assessment Under Refrigerated StorageFood Sci Nutr. 2026 Jul 10;14(7):e72104. doi: 10.1002/fsn3.72104. eCollection 2026 Jul.ABSTRACTRapana venosa, an ecologically invasive yet commercially valuable gastropod species, represents a promisi... Fuente: PubMed "meat" |
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Antibiotic residues in chicken products in Africa: a systematic review and meta-analysis (2000-2025)J Food Prot. 2026 Jul 10:100859. doi: 10.1016/j.jfp.2026.100859. Online ahead of print.ABSTRACTAntibiotic residues in poultry products pose a significant global public health concern due to antimicrob... Fuente: PubMed "meat" |
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Differential effects of dietary protein sources on nitrogen metabolism and ileal microbiota in pigs correlated with amino acid release ratesJ Anim Sci Biotechnol. 2026 Jul 11;17(1):145. doi: 10.1186/s40104-026-01461-4.ABSTRACTBACKGROUND: Dietary protein source is one of the primary factors influencing host nitrogen metabolism and intestin... Fuente: PubMed "meat" |
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Lactiplantibacillus plantarum OP5: a novel strain with antioxidant properties for quality improvement of fermented sausageSci Rep. 2026 Jul 10. doi: 10.1038/s41598-026-61433-6. Online ahead of print.ABSTRACTThere is increasing interest in the use of lactic acid bacteria (LAB) with antioxidant properties, which support th... Fuente: PubMed "meat" |
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Modernized meat inspection and application of technological innovations to improve food safetyMeat Sci. 2026 Jun 28:110167. doi: 10.1016/j.meatsci.2026.110167. Online ahead of print.ABSTRACTReducing risk of food safety illnesses from consumption of meat remains a vital public health priority.... Fuente: PubMed "meat" |
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The relationship between food intake and outdoor temperature in a longitudinal study: a public health perspective in the context of global warmingAm J Clin Nutr. 2026 Jul 10:101430. doi: 10.1016/j.ajcnut.2026.101430. Online ahead of print.ABSTRACTBACKGROUND: Climate change affects human health and nutrition. Rising temperatures may significantl... Fuente: PubMed "meat" |
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Caracterización química e instrumental de la carne de pollo minoristaAngela Serrano Ayora - UCO Fuente: Tesis Ciencias Agrarias |
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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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A comparative choice experiment on naming effects for cellular agriculture meat productsPublication date: November 2026Source: Food Quality and Preference, Volume 145Author(s): Katherine Fuller, Caroline Andrews, Larissa Drescher, Jutta Roosen, Shijun Gao, David L. Kaplan, Sean B. Cash Fuente: Food Quality and Preference |
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Application of insect oils in bone broth: Effects of roasting and ultrasound-assisted extraction on meat-like volatiles, fatty acid profile and sensory propertiesPublication date: 1 October 2026Source: Food Chemistry, Volume 525, Part 1Author(s): Jin-Kyung Nam, Yu-Jeong Han, Mi-Ran Kim, Jeong Eun Hyeon, Hae Won Jang Fuente: Food Chemistry |
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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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Chicken meat protein hydrolysate as a functional food ingredient: Antioxidant and dual-targeting neuroprotection against Alzheimer's disease via anti-amyloidogenic and anti-inflammatory pathwaysPublication date: August 2026Source: Journal of Functional Foods, Volume 143Author(s): Papungkorn Sangsawad, Jirawat Yongsawatdigul, Supreeya Panlamjeak, Phanthipha Laosam, Mahmoud Rouabhia, Kitipong... Fuente: Journal of Functional Foods |
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Comparative analysis of appearance, digestive behaviour, and nutritional quality of grilled alternative meat analogues and beef pattyPublication date: 30 September 2026Source: Food Chemistry, Volume 524Author(s): Ruixian Han, Maryam Binti Zulkifli, Oscar Abel Sánchez Velázquez, Yan Wang, Alexander Lim, María Lilibeth Manzanilla Val... Fuente: Food Chemistry |
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Corrigendum to “A comparative choice experiment on naming effects for cellular agriculture meat products” [Food Qual. Pref. 145 (2026) 105999]Publication date: November 2026Source: Food Quality and Preference, Volume 145Author(s): Katherine Fuller, Caroline Andrews, Larissa Drescher, Jutta Roosen, Shijun Gao, David L. Kaplan, Sean B. Cash Fuente: Food Quality and Preference |
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Development of intelligent and active bioresource-derived polymeric films incorporated with anthocyanins and carbon dots from dried Bengal currant for real-time freshness assessment of shark meatPublication date: September 2026Source: Bioresource Technology Reports, Volume 35Author(s): Muralidharan Nagarajan, Soottawat Benjakul, Elavarasan Govindhasami, Gokulprasanth Murugan, Jun Tae Kim, Jon... Fuente: Bioresource Technology Reports |
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Dietary resveratrol improves meat quality in lambs via the rumen-muscle axis mediated by reshaped microbial metabolismPublication date: 31 October 2026Source: Food Research International, Volume 242, Part 2Author(s): Yimin Zhuang, Tongyu Sun, Fengming Hu, Yanliang Bi, Xiaokang Lv, Tao Ma Fuente: Food Research International |
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Effects of dietary rosemary extract on meat quality, antioxidant capacity, fatty acid and amino acid compositions, and proteomic profile of duck breast musclePublication date: 30 September 2026Source: Food Chemistry, Volume 524Author(s): Yang Liu, Xuan Huang, Chuang Li, Ping Deng, Xu Zhang, Yan Hu, Qiuzhong Dai Fuente: Food Chemistry |
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Feedlot diets improve yak meat quality by altering rumen microbiota and metabolic pathwaysPublication date: July 2026Source: Journal of Agriculture and Food Research, Volume 29Author(s): Xixi Yao, Tahmina Kausar, Wei Wang, Chengti Xu, Haodong Liu, Anum Ali Ahmad, Metha Wanapat, Rabia Tahir... Fuente: Journal of Agriculture and Food Research |
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From target identification to intervention: Tackling microbial contamination challenges in cultivated meat production using antimicrobial peptidesPublication date: December 2026Source: Food Microbiology, Volume 140Author(s): Zejia Lin, Yuan Guo, Dini Deng, Xianzhe Li, Emma Y.H. Koay, Mario P.S. Chin, Carrie K.Y. Chan, Dan Li Fuente: Food Microbiology |
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Lactate metabolism in meat: from postmortem changes to emerging regulatory mechanismsPublication date: October 2026Source: Trends in Food Science & Technology, Volume 176Author(s): Xiangfei Liu, Chengli Hou, Xin Li, Dequan Zhang Fuente: Trends in Food Science & Technology |
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Machine learning-assisted Mn-N-C nanozyme colorimetric sensor array for trace-level detection of biogenic amines in meatPublication date: 1 October 2026Source: Food Chemistry, Volume 525, Part 1Author(s): Jiajie Li, Changlong Dai, Shuyu Li, Zhuqian Xiao, Wei Wang, Huilin Zheng, Hongpeng Wang, Jun Huang Fuente: Food Chemistry |
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Optimization of a capsid integrity RT-qPCR method to quantify thermally inactivated hepatitis E virus in suspensions and in deli meat samplesPublication date: December 2026Source: Food Microbiology, Volume 140Author(s): Audrey Fraisse, Marie Pellerin, Carole Feurer, Jean-Luc Martin, Virginie Doceul, Sylvie Perelle, Nicole Pavio, Sandra Mar... Fuente: Food Microbiology |
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Potato protein-based meat analogues fortified with upcycled fruit flours: Functional, textural, and antioxidant insightsPublication date: 30 September 2026Source: Food Chemistry, Volume 524Author(s): Ana Rita Pereira, Vasco Trincão da Silva, Duarte Torres, Ana A. Vilas-Boas, Débora A. Campos, Inês Cruz, Adriana Ferreir... Fuente: Food Chemistry |
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Reshaping myofibrillar proteins of meats and meat products with pulsed electric field: Structure, function, and application mechanismsPublication date: September 2026Source: Trends in Food Science & Technology, Volume 175Author(s): Han Peng, Ying Wang, Jiamin Shen, Changyu Zhou, Jinxuan Cao, Daodong Pan, Hao Zhang, Qiang Xia Fuente: Trends in Food Science & Technology |
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Retinoic acid priming enhances myogenesis of bovine muscle stem cells for cultivated meat production by modulating mitochondrial functionPublication date: 31 October 2026Source: Food Research International, Volume 242, Part 1Author(s): Yingying Mao, Eun Young Kim, Seon Woong Kim, Ryoung Eun Kim, Jin Woo Ham, Min Kyu Kim Fuente: Food Research International |
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Short-term nitric oxide gaseous treatment of post-rigor pork: Multidimensional impacts on meat quality, protein oxidation and proteolysis, and microstructurePublication date: 1 October 2026Source: Food Chemistry, Volume 525, Part 1Author(s): Jiaye Zhu, Yongmao Ye, Liangyu Zhang, Haoyang Ma, Xinnuo Zhou, Yu Qi, Qingfeng Ge, Mangang Wu, Hai Yu, Rui Liu Fuente: Food Chemistry |
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The degree of hydrolysis of meat and bone meals fertilizers drives carbon mineralisation and the availability of nitrogen and phosphorus in soilPublication date: 31 July 2026Source: Journal of Environmental Management, Volume 413Author(s): Andrea Ciurli, Luigi Sciubba, Giampaolo Di Biase, Martina Mazzon, Claudio Ciavatta, Luciano Cavani Fuente: Journal of Environmental Management |
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Transforming social media sentiment analysis with generative large language models: A case study from the cultured meat debatePublication date: November 2026Source: Food Quality and Preference, Volume 145Author(s): Tianli Chen, Leona Yi-Fan Su, Yee Man Margaret Ng, Matthew J. Stasiewicz, Yi-Cheng Wang Fuente: Food Quality and Preference |
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Understanding consumer acceptance of meat alternatives: a literature reviewPublication date: Available online 3 July 2026Source: Food Quality and PreferenceAuthor(s): John Deely, Maeve Henchion, Mary McCarthy Fuente: Food Quality and Preference |
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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 |