Artículos
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Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked StatesJ Texture Stud. 2026 Oct;57(5):e70115. doi: 10.1111/jtxs.70115.ABSTRACTBeef structuring strategies often centers on fine muscle marbling texture which aligned more closely with Bos taurus muscle archi... Fuente: PubMed "meat" |
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Coated trace minerals improved carcass characteristics and meat quality in growing sheep in association with enhanced antioxidant status and shifts in the rumen microbiotaFront Microbiol. 2026 Aug 25;17:1942183. doi: 10.3389/fmicb.2026.1942183. eCollection 2026.ABSTRACTINTRODUCTION: Trace minerals (TM) are essential for maintaining normal rumen microbial function; howe... Fuente: PubMed "meat" |
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Combination of In Ovo Nutritional Components Improves Embryonic Development, Growth Performance, and Gut Health in Broiler ChickensJ Anim Physiol Anim Nutr (Berl). 2026 Sep 8. doi: 10.1111/jpn.70111. Online ahead of print.ABSTRACTThis study evaluated the effects of intra-amniotic administration of combined energy, amino acid, and... Fuente: PubMed "meat" |
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Comparing genome-wide significant and chemosensory variants as instruments for dietary patterns in Mendelian randomizationInt J Epidemiol. 2026 Aug 18;55(5):dyag186. doi: 10.1093/ije/dyag186.ABSTRACTBACKGROUND: Diet is a modifiable risk factor for cardiometabolic disease, yet establishing causality remains challenging. M... Fuente: PubMed "meat" |
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Effects of daytime versus nighttime feeding on nutrient digestion, blood biochemical parameters, gastrointestinal microbiota, and metabolites in sheepJ Anim Sci. 2026 Sep 8:skag288. doi: 10.1093/jas/skag288. Online ahead of print.ABSTRACTFeeding time is a modifiable management factor that regulates nutrient digestibility and circadian physiological... Fuente: PubMed "meat" |
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Effects of dietary pyocyanin and green coffee powder supplementation on growth performance, antioxidant status, cecal microbiota, and meat quality of broiler chickensTrop Anim Health Prod. 2026 Sep 9;58(7):521. doi: 10.1007/s11250-026-05320-2.ABSTRACTThe present study investigated the effects of dietary supplementation with pyocyanin powder (PYP), a microbial-deri... Fuente: PubMed "meat" |
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Effects of rumen-protected guanidinoacetic acid on fat deposition, antioxidant capacity, fatty acid profiles in subcutaneous adipose of Tibetan sheep: integrated RNA-seq and LC-MS/MS analysisFront Vet Sci. 2026 Aug 25;13:1866223. doi: 10.3389/fvets.2026.1866223. eCollection 2026.ABSTRACTINTRODUCTION: The subcutaneous fat exerts energy storage and protective effects. However, excessive fat... Fuente: PubMed "meat" |
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Genome sequences of fungi isolated from retail ground beefMicrobiol Resour Announc. 2026 Sep 9:e0073226. doi: 10.1128/mra.00732-26. Online ahead of print.ABSTRACTStudies on fungi in meat products are very limited. In our previous study, we recovered 10 funga... Fuente: PubMed "meat" |
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Giardia duodenalis and Cryptosporidium spp. in meat purchased at retail in CanadaFood Waterborne Parasitol. 2026 Aug 26;44:e00357. doi: 10.1016/j.fawpar.2026.e00357. eCollection 2026 Sep.ABSTRACTThe enteric protozoan parasites, Giardia duodenalis and Cryptosporidium spp., or their... Fuente: PubMed "meat" |
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Iron Deficiency Anemia in Pregnancy: Status and Contributing Factors Among Women in Northern Asir, Saudi ArabiaJ Vis Exp. 2026 Sep 8;(235). doi: 10.3791/72822.ABSTRACTIron deficiency anemia (IDA) is a common nutritional disorder during pregnancy and is linked to adverse maternal and fetal outcomes. Beyond hema... Fuente: PubMed "meat" |
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Potassium substitution compensates for saltiness loss by regulating the microstructure and promoting sodium diffusion in κ-carrageenan-myofibrillar protein composite gels under low ionic strengthInt J Biol Macromol. 2026 Sep 9:154423. doi: 10.1016/j.ijbiomac.2026.154423. Online ahead of print.ABSTRACTThis study investigated the effects of KCl substitution for NaCl on the structural properties... Fuente: PubMed "meat" |
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Recycling of bioresource by-products for the production of cell culture media: research trends and prospectsCrit Rev Food Sci Nutr. 2026 Sep 8:1-22. doi: 10.1080/10408398.2026.2728303. Online ahead of print.ABSTRACTCell culture technology underpins biopharmaceutical production, cultured meat, cell therapy,... Fuente: PubMed "meat" |
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Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanismsAdv Food Nutr Res. 2026;122:147-188. doi: 10.1016/bs.afnr.2026.04.001. Epub 2026 May 19.ABSTRACTUltrasound technology is a green technology which has been widely used in the food industry. The mechani... Fuente: PubMed "meat" |
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Nexus of innovative packaging, food quality and sustainabilityAdv Food Nutr Res. 2026;122:325-378. doi: 10.1016/bs.afnr.2026.03.005. Epub 2026 Apr 8.ABSTRACTPackaging research is one of the primary fields of study in the food ecosystem that go beyond conventiona... Fuente: PubMed "meat" |
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Processing innovations for tailoring eating quality and nutrition of meat-based foodsAdv Food Nutr Res. 2026;122:59-109. doi: 10.1016/bs.afnr.2026.07.001. Epub 2026 Jul 13.ABSTRACTMeat-based foods continue to play an important role in human diets, yet their future relevance will depen... Fuente: PubMed "meat" |
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Mulberry Extract‐Incorporated Soluble Soybean Polysaccharide Films for Active and Intelligent Packaging ApplicationsMulberry extract/soluble soybean polysaccharide composite films integrate antioxidant activity and UV-blocking performance, while enabling ammonia-responsive colorimetric changes for visual monitorin... Fuente: Journal of applied polymer |
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Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round BeefTítulo: Effects of Tamarind (Tamarindus indica L.) Pulp-Based Marination on Physicochemical Quality, Oxidative Stability, Microbiological Characteristics, and Sensory Attributes of Eye of Round Beef A... Fuente: Digital CSIC |
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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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Bacterial cellulose–Morchella sextelata mycelium composite disks as scalable, bioactive scaffolds: A promising platform for cultured meatPublication date: 15 October 2026Source: Carbohydrate Polymers, Volume 390Author(s): Yunan Tang, Yue Li, Shucheng Liu, Shaoqing Cui, Ximing Zhang Fuente: Ccarbohydrates polymers |
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Bacterial succession and reduced antibiotic resistance gene burden in rabbit meat under low-oxygen modified atmosphere packagingPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 1Author(s): Zhoulin Wu, Sha Zhu, Shuo Wen, Jiamin Zhang, Yongjie Wang, Lilan Chen, Xinhui Wang Fuente: Food Research International |
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Beyond fibrous alignment: Cross-scale assembly and mesoscopic continuity of edible mushroom proteins and mycelial materials in meat analoguesPublication date: November 2026Source: Trends in Food Science & Technology, Volume 177Author(s): Ge Wang, Zhi Cheng, Yuxin Chen, Bo Yu, Qiping Zhan, Xiao Chen, Liyan Zhao Fuente: Trends in Food Science & Technology |
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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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Cereulide on adjacent meat: toxin transfer or de novo production?Publication date: January 2027Source: Food Microbiology, Volume 141Author(s): Junyang Li, Xin Zhang Fuente: Food Microbiology |
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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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Clinical-physiological metabolic responses and microbiota modulation of inulin-based hydrogel-enriched burgers in healthy adults: improving nutritional profiles of meat consumptionPublication date: August 2026Source: Journal of Agriculture and Food Research, Volume 30Author(s): Mohamad Khalil, Mirco Vacca, Vita Giordano, Carmen Aurora Apa, Gianni Pietragalla, Francesco Maria Ca... Fuente: Journal of Agriculture and Food Research |
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Dietary chlorogenic acid is associated with improved breast meat quality and altered postmortem energy-metabolism indicators in high-density broilersPublication date: October 2026Source: Journal of Agriculture and Food Research, Volume 31Author(s): Yi Zhang, Dongying Bai, Keyuan Lei, Chengjie Zhang, Ziyue Zhao, Wenrui Zhen, Fangshen Guo, Yushu Zha... Fuente: Journal of Agriculture and Food Research |
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From meat to legumes: Integrated life cycle and health burden assessment reveals environmental co-benefits and nutritional trade-offs in China's dietary transitionPublication date: 1 December 2026Source: Food Research International, Volume 245, Part 1Author(s): Chen Chen, Zhaoyu Li, Kaisy Xinhong Ye, Mengxue Yang, Lei Feng, Jing Wang Fuente: Food Research International |
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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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Micro-nano bubble-assisted fasting improves the meat quality of Pelodiscus sinensis by modulating gut microbiota and metabolic profilesPublication date: 1 November 2026Source: Food Chemistry, Volume 528Author(s): Weifa Su, Hongjie Fan, Yifan Zheng, Tao Wang, Yuezhen Li, Jingjing Fan, Saiqin Guo, Yuanzhi Cheng, Bin Zheng, Xingwei Xian... Fuente: Food Chemistry |
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Molecular detection and viability assessment of Toxoplasma gondii in retail dry-cured meat products in the Republic of KoreaPublication date: January 2027Source: Food Microbiology, Volume 141Author(s): Taehee Chang, Hyejoo Shin, Sooji Hong, Jong-Yil Chai, Kyung-Duk Min, Bong-Kwang Jung Fuente: Food Microbiology |
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Proteomics for cultivated meat: Evaluation of sample preparation methods and analytical workflows for label-free quantitative profiling of cultivated meat proteomePublication date: 1 December 2026Source: Food Research International, Volume 245, Part 1Author(s): João Palma, Chloe Colchero Leblanc, Remy Kusters, Franks Kamgang Nzekoue Fuente: Food Research International |
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Quorum sensing in meat spoilage: From ecological selection to community-level amplificationPublication date: November 2026Source: Trends in Food Science & Technology, Volume 177Author(s): Guangfu Zhang, Yuhong Lin, Jinpeng Wang, Yuemei Zhang, Wendi Teng, Shuai Zhuang, Ying Wang, Jinxuan Cao 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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Sensory and volatile profile modulation by plant-derived extracts in fresh meat products: bridging the gap between oxidative stability and consumer acceptancePublication date: November 2026Source: Trends in Food Science & Technology, Volume 177Author(s): Nathália Letícia Hernandez Brito, Jhony Silva Ramos, Thais Aparecida Santos, Karina Pinheiro Martins, G... 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 |