Artículos
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Innovative Technologies and Emerging Trends in Edible Fungi Processing, Preservation, and StorageIn the era of the Big Food Vision and global efforts to achieve the United Nations Sustainable Development Goals (SDGs), edible fungi are emerging as vital contributors to a healthier, more sustainabl... Fuente: Food Bioactives |
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Engineering robust 3D cross-linked networks in gelatin/zein nanofiber films via amino-PEG7-amine mediated perillaldehyde anchoring: from structural control to antibacterial preservationInt J Biol Macromol. 2026 May 29:152805. doi: 10.1016/j.ijbiomac.2026.152805. Online ahead of print.ABSTRACTThis study employed amino-PEG7-amine as a crosslinker and gelatin/zein as the matrix to fabr... Fuente: PubMed "meat" |
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Food types, preparation methods, and use of high-sodium seasonings in chain restaurants in Jamaica-implications for sodium consumption and food policyBMC Res Notes. 2026 May 30. doi: 10.1186/s13104-026-07883-7. Online ahead of print.ABSTRACTOBJECTIVES: Food sold in restaurants is a major contributor to sodium consumption patterns. We conducted a cr... Fuente: PubMed "meat" |
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Metabolomics and transcriptomics profiling of the longissimus lumborum muscle reveals variations in the meat quality of rabbits at different agesMeat Sci. 2026 May 27;239:110131. doi: 10.1016/j.meatsci.2026.110131. Online ahead of print.ABSTRACTTo elucidate variations in meat quality of rabbits at different developmental stages, we investigate... Fuente: PubMed "meat" |
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Research Progress on Muttony Flavor Regulation and the Establishment of Its Digital Intelligent Evaluation System From a Global PerspectiveCompr Rev Food Sci Food Saf. 2026 Jul;25(4):e70519. doi: 10.1111/1541-4337.70519.ABSTRACTMuttony flavor is a species-specific characteristic of ovine meat and a critical determinant of consumer accept... Fuente: PubMed "meat" |
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Analysis of aroma compounds in barbecued mutton during storage and exploration of customer preferencesBMC Chem. 2026 May 29. doi: 10.1186/s13065-026-01851-9. Online ahead of print.ABSTRACTKebab (barbecued mutton) is a traditional meat product with a rich roasted meaty aroma and is highly preferred by... Fuente: PubMed "meat" |
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Dehydroacetic acid disrupts cold adaptation and biofilm formation in Pseudomonas lundensis: A targeted strategy for enhancing microbiological safety of refrigerated poultryFood Microbiol. 2026 Oct;139:105139. doi: 10.1016/j.fm.2026.105139. Epub 2026 May 4.ABSTRACTRefrigerated roast chicken exhibits limited shelf stability (5-7 d) despite modified atmosphere or vacuum pa... Fuente: PubMed "meat" |
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Effect of luxS gene overexpression in the quorum sensing system on fermentation characteristics of Lactiplantibacillus plantarum HRB1: In vitro and in a dry sausage modelFood Microbiol. 2026 Oct;139:105127. doi: 10.1016/j.fm.2026.105127. Epub 2026 Apr 21.ABSTRACTIn this study, we overexpressed luxS, a key gene in the LuxS/AI-2 quorum sensing (QS), to construct Lactipl... Fuente: PubMed "meat" |
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High prevalence of carbapenem-resistant Pseudomonas spp. in the pork production chain: a potential reservoir for zoonotic transmissionFood Microbiol. 2026 Oct;139:105105. doi: 10.1016/j.fm.2026.105105. Epub 2026 Apr 5.ABSTRACTMultidrug-resistant Pseudomonas aeruginosa is currently one of the primary threats to human health, accounti... Fuente: PubMed "meat" |
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Inactivation mechanisms of cold plasma on Bacillus cereus biofilms and its application in simulated meat processing environmentsFood Microbiol. 2026 Oct;139:105134. doi: 10.1016/j.fm.2026.105134. Epub 2026 Apr 26.ABSTRACTBacterial biofilms are a common source of contamination in the food industry, often forming on surfaces suc... Fuente: PubMed "meat" |
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Longitudinal surveillance and molecular characterization of methicillin-resistant Staphylococcus aureus (MRSA) from livestock carcasses in South Korea: A 12-year nationwide study (2013-2024)Food Microbiol. 2026 Oct;139:105137. doi: 10.1016/j.fm.2026.105137. Epub 2026 May 2.ABSTRACTMethicillin-resistant Staphylococcus aureus (MRSA) is a critical zoonotic pathogen posing a significant thre... Fuente: PubMed "meat" |
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Microbial transcriptional dynamics of beef-processing drain biofilm models revealed by enrichment-based metatranscriptomicsFood Microbiol. 2026 Oct;139:105096. doi: 10.1016/j.fm.2026.105096. Epub 2026 Apr 1.ABSTRACTMicrobial biofilms in beef-processing facilities represent persistent reservoirs of foodborne pathogens and... Fuente: PubMed "meat" |
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Multiplexed electrochemical biosensors: system-level design frameworks, signal decoding strategies and translational perspectives for food safetyFood Res Int. 2026 Aug 31;238:119499. doi: 10.1016/j.foodres.2026.119499. Epub 2026 May 21.ABSTRACTFood safety remains a pressing global public health concern, necessitating the development of analyti... Fuente: PubMed "meat" |
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Novel insights into the binding mechanisms of selected aldehydes during heat-induced protein unfoldingNPJ Sci Food. 2026 May 29. doi: 10.1038/s41538-026-00874-9. Online ahead of print.ABSTRACTThis investigation aimed to clarify the binding mechanisms between six aldehydes and myofibrillar proteins (MP... Fuente: PubMed "meat" |
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Predictive models for the shelf-life of Australian vacuum-packed beef and lamb: Development and evaluationFood Microbiol. 2026 Oct;139:105107. doi: 10.1016/j.fm.2026.105107. Epub 2026 Apr 3.ABSTRACTThe Australian meat industry exports chilled vacuum-packed (VP) beef and lamb to more than one hundred marke... Fuente: PubMed "meat" |
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d-tryptophan potentiates dielectric barrier discharge cold plasma inactivation of Shewanella baltica through selective singlet oxygen generationFood Microbiol. 2026 Oct;139:105133. doi: 10.1016/j.fm.2026.105133. Epub 2026 Apr 27.ABSTRACTDielectric barrier discharge (DBD) cold plasma combined with d-tryptophan (d-Trp) exhibited a pronounced sy... Fuente: PubMed "meat" |
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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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Foods, Vol. 15, Pages 1868: Impact of Functional Feed Additives and Lower Antibiotic Use on Poultry Meat Quality and Consumer PerceptionFoods, Vol. 15, Pages 1868: Impact of Functional Feed Additives and Lower Antibiotic Use on Poultry Meat Quality and Consumer Perception Foods doi: 10.3390/foods15111868 Authors: Abdul Samad Aye... Fuente: Foods - Revista científica (MDPI) |
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Strategies for replacing phosphates in meat processingFuente: Citrus Byproducts Extraction |
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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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Advancements in prolonging meat product shelf life with grape seed extractPublication date: June 2026Source: Journal of Agriculture and Food Research, Volume 28Author(s): Zhijie Li, Xiuwen Zhang, Ningning Xie, Zhenjie Pan, Tao Zhang, Li Zhang, Na Yang, Shengxiang Qi, Zongyu... Fuente: Journal of Agriculture and Food Research |
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Allergens and allergenicity in cell-cultured meat: Current status and reflectionsPublication date: July 2026Source: Trends in Food Science & Technology, Volume 173Author(s): Yun Li, Fen Jin, Yongzhong Qian, Shouwei Wang, Shijie Ding, Yingying Li, Lei Hu, Runrun He, Yuru Yan, Tiany... Fuente: Trends in Food Science & Technology |
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Apigenin as a media supplement to promote muscle satellite cell differentiation for cultured meat production: an in silico and in vitro studyPublication date: July 2026Source: Journal of Functional Foods, Volume 142Author(s): Eun Ju Lee, Syed Sayeed Ahmad, Shahid Parwez, Puneet Kumar Singh, Jeong Ho Lim, Jihoe Kim, Sun Jin Hur, Inho Choi Fuente: Journal of Functional Foods |
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Attribute preferences for plant-based meat analogs – Consumer segments in four European food culturesPublication date: September 2026Source: Food Quality and Preference, Volume 143Author(s): Bruno Etter, Kirsten Pronk, Fabienne Michel, Michael Siegrist Fuente: Food Quality and Preference |
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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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Dietary supplementation of curcumin improves growth performance, carcass traits and meat quality in growing-finishing pigsPublication date: June 2026Source: Journal of Functional Foods, Volume 141Author(s): Jiahui Chen, Kunhong Xie, Bing Yu, Yuheng Luo, Hui Yan, Ping Zheng, Xiangbing Mao, Jie Yu, Quyuan Wang, Jun He Fuente: Journal of Functional Foods |
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Effects of adding plant-based menu options on meat selection frequency: A randomized controlled experimentPublication date: September 2026Source: Food Quality and Preference, Volume 143Author(s): Jessica E. Hope, Seth A. Green, Jacob R. Peacock, Maya B. Mathur Fuente: Food Quality and Preference |
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Fabrication of the high-performance label for freshness maintenance in meat products via a “three-dimensional adsorption” strategyPublication date: 31 August 2026Source: Food Research International, Volume 238Author(s): Dazheng Pang, Ganghua Zhou, Weifang Chu, Xiandong Huang, Kequan Xing, Baocai Xu, Yongsheng Ni Fuente: Food Research International |
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Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive reviewPublication date: July 2026Source: Trends in Food Science & Technology, Volume 173Author(s): Qingyuan Ou, Ying Zhang, Liuqing Wang, Youling L. Xiong, Jiwang Chen Fuente: Trends in Food Science & Technology |
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From image to expression: how social image drives plant-based meat purchase intentionPublication date: September 2026Source: Food Quality and Preference, Volume 143Author(s): Jianmin Li, Hassan Rahnama Haratbar, Xiaotian Liu Fuente: Food Quality and Preference |
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From pharmaceutical paradigms to scalable production: Re-engineering growth factor production for cultivated meatPublication date: August 2026Source: Trends in Food Science & Technology, Volume 174Author(s): Jiaqi Mi, Sindhujaa Vajravel, Jialin Huang, Nguyen Hanh Dao, Jiahao Cao, Kaige Chen, Dan Zhang, Weibiao Z... Fuente: Trends in Food Science & Technology |
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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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Impact of dietary magnesium supplementation from different sources on meat quality of broilers under heat stressPublication date: June 2026Source: Journal of Agriculture and Food Research, Volume 28Author(s): Isabel Seiquer, Ana Haro, Gloria González-Cañas, Francisco M. Augusto, Daphne I. Jost, Luis A. Rubio Fuente: Journal of Agriculture and Food Research |
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Inactivation mechanisms of cold plasma on Bacillus cereus biofilms and its application in simulated meat processing environmentsPublication date: October 2026Source: Food Microbiology, Volume 139Author(s): Xiaolan Wu, Shaoqi Wang, Hongtu Zhao, Zuoshan Feng, Huhu Wang, Yana Liu Fuente: Food Microbiology |
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Investigation of the interaction between phloretin and Staphylococcus aureus toxin proteins and its application in chicken meatPublication date: 15 August 2026Source: Food Chemistry, Volume 520Author(s): Hong Li, Ce Shi, Tariq Aziz, Nawal Al-Hoshani, Manal F. Elkhadragy, Abdelrahman R. Ahmed, Haiying Cui, Lin Lin Fuente: Food Chemistry |
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Low-moisture extrusion exerts distinct effects on the dynamic digestion kinetics of proteins in plant-based meat analoguesPublication date: 31 August 2026Source: Food Research International, Volume 238Author(s): Zi Chen, Aiqian Ye, Tiantian Sun, Yiming Zhao, Weilin Liu, Jianzhong Han, Quanquan Lin Fuente: Food Research International |
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Meat your feelings: Psychographics and intended behaviors explain emotions toward cell-cultivated meat label terms across consumer clusters in the U.S.A.Publication date: September 2026Source: Food Quality and Preference, Volume 143Author(s): Morgan Failla, Josephine Wee, Sara Spinelli, Erminio Monteleone, Helene Hopfer Fuente: Food Quality and Preference |
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Monitoring the spoilage of plant-based meat alternatives during cold storage: Chemical and microbial degradationsPublication date: July 2026Source: Journal of Agriculture and Food Research, Volume 29Author(s): Yue Deng, Jiatao Hu, Junzhe Chen, Haoze Ren, Xiaoyu Luo Fuente: Journal of Agriculture and Food Research |
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Next-generation fresh livestock meat supply chains driven by industry 5.0: Towards the integration of ultra-long shelf life and intelligent quality perceptionPublication date: August 2026Source: Trends in Food Science & Technology, Volume 174Author(s): Ying Mao, Min Zhang, Chung Lim Law, Luming Rui Fuente: Trends in Food Science & Technology |
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Nudging plant-based meat alternatives' selection: an online shopping experimentPublication date: October 2026Source: Food Quality and Preference, Volume 144Author(s): Antonio Paparella, Alessia Lombardi, Giuseppe Campanile, Luigi Cembalo, Riccardo Vecchio Fuente: Food Quality and Preference |
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Plate size vs. information provision: results of two interventions to reduce food waste and meat ordering in university canteensPublication date: October 2026Source: Food Quality and Preference, Volume 144Author(s): Yanyun Yan, Chloe Yun Yi Tan, Chia-Chen Chang, Xiaotong Cai, Peng Tian, Fengqi Zhang, Cong Xia, Dehuan Li, L. Ro... Fuente: Food Quality and Preference |
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Reduction in cattle numbers can unlock greenhouse gas mitigation potentials without compromising milk and meat productionPublication date: March 2026Source: Global Food Security, Volume 48Author(s): Carlos Gonzalez Fischer, Mario Herrero Fuente: Global Food Security |
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Single step fabrication of muscle bundles for cultivated meat using mechanotransduction: a paradigm shiftPublication date: 31 August 2026Source: Food Research International, Volume 238Author(s): Jasmine Si Han Seah, Lay Poh Tan Fuente: Food Research International |
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Sustainable active packaging from cold plasma-treated chitosan film loaded with cinnamon oil nanoemulsion for preserving fresh chicken meat qualityPublication date: June 2026Source: International Journal of Biological Macromolecules, Volume 368Author(s): Marisa Kongboonkird, Sojiphong Chatraphorn, Youn Suk Lee, Satoshi Iwamoto, Ubonrat Siripatra... Fuente: International Journal of Biological Macromolecules |
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TOPSIS-based ranking of alternative proteins based on their juiciness-related functional properties in meat analoguesPublication date: 15 August 2026Source: Food Chemistry, Volume 520Author(s): Faezeh Khoobbakht, Waleed AL-Ansi, Giovanna Ferrentino, Eugenio Aprea Fuente: Food Chemistry |
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The mechanisms of freezing-induced meat-like layered fibrous structure formation and texture enhancement in mycoprotein productsPublication date: 15 August 2026Source: Food Chemistry, Volume 520Author(s): Ziqing Song, Chengpu Chen, Mukadaisi Muhedaner, Yifei Gao, Keping Ye Fuente: Food Chemistry |
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The role of apoptotic characteristic metabolites on meat biochemistry and quality: insights into mechanisms and applicationsPublication date: July 2026Source: Trends in Food Science & Technology, Volume 173Author(s): Xiaozheng Meng, Peng Xie, Zhe Wang, Xiaochang Liu, Mingwu Zang, Bo Zou Fuente: Trends in Food Science & Technology |
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The role of halo effects in consumer perceptions of meat and dairy alternativesPublication date: September 2026Source: Food Quality and Preference, Volume 143Author(s): Bettina Höchli, Geraldine Holenweger, Anna Morf, Aline Stämpfli, Claude Messner Fuente: Food Quality and Preference |
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Towards sustainable serum-free media development from alternative sources for cultivated meatPublication date: 31 August 2026Source: Food Research International, Volume 238Author(s): Sanjay Sivakumar, Aparna Manayankath, Yi Fan Hong, Greeshma Thrivikraman, Chandana Tekkatte, Deepak Choudhury,... Fuente: Food Research International |
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Transforming social media sentiment analysis with generative large language models: A case study from the cultured meat debatePublication date: Available online 10 May 2026Source: Food Quality and PreferenceAuthor(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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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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Universal primer-based RPA combined with parallel CRISPR/Cas12a decoding for rapid multi-species meat authenticationPublication date: 15 August 2026Source: Food Chemistry, Volume 520Author(s): Shuang Han, Xinyi Lin, Yuting Lei, Zhen Liu, Jiayang Li, Xueling Ou Fuente: Food Chemistry |
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Unpacking juiciness in plant-based meat alternatives: a temporal sensory investigation of texture during masticationPublication date: Available online 26 May 2026Source: Food Quality and PreferenceAuthor(s): Christina J. Birke Rune, Arlete Maria Lima Marques, Mathias Porsmose Clausen, Davide Giacalone Fuente: Food Quality and Preference |