Artículos
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A literature scanning and prioritization framework to guide future systematic reviews for world cancer research fund international's global cancer update programmeCancer Causes Control. 2026 Nov 9;37(12):192. doi: 10.1007/s10552-026-02268-4.ABSTRACTPURPOSE: The 2018 World Cancer Research Fund (WCRF)/American Institute for Cancer Research Third Expert Report (TE... Fuente: PubMed "meat" |
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Chemical pretreatments for odorant emission control of poultry byproducts and dynamic reactions during soil applicationJ Environ Manage. 2026 Nov 9;420:131343. doi: 10.1016/j.jenvman.2026.131343. Online ahead of print.ABSTRACTPresently, many meat byproducts are land-applied as fertilizer. Expansion of this practice ha... Fuente: PubMed "meat" |
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Combined effects of high-pressure processing and shio-koji marination on the quality attributes, volatile organic compounds, and refrigerated storage stability of Argentine squid (Illex argentinus) mantleFood Chem X. 2026 Oct 27;40:104705. doi: 10.1016/j.fochx.2026.104705. eCollection 2026 Dec.ABSTRACTThis study evaluated the effects of high-pressure processing (HP; 600 MPa, 5 min) combined with shio-... Fuente: PubMed "meat" |
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Combined hydrolysis of myofibrillar protein by proteases from Staphylococcus saprophyticus and Debaryomyces fabryi: Molecular insights and potential for flavor-related volatile compound formationFood Chem. 2026 Nov 7;533(Pt 2):151878. doi: 10.1016/j.foodchem.2026.151878. Online ahead of print.ABSTRACTIn this study, high-protease-yielding strains of Staphylococcus saprophyticus Z17 (SP) and De... Fuente: PubMed "meat" |
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Formononetin disrupts MRSA biofilm via potential SarA-associated regulatory modulationBiomed Pharmacother. 2026 Nov 9;205:120028. doi: 10.1016/j.biopha.2026.120028. Online ahead of print.ABSTRACTBiofilm formation is a crucial aspect of Methicillin-resistant Staphylococcus aureus (MRSA)... Fuente: PubMed "meat" |
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From risk factor to infrastructure: reimagining nutrition for the cardiovascular-kidney-metabolic eraAm J Prev Cardiol. 2026 Aug 29;30:101809. doi: 10.1016/j.ajpc.2026.101809. eCollection 2026 Dec.NO ABSTRACTPMID:43001263 | PMC:PMC13744903 | DOI:10.1016/j.ajpc.2026.101809 Fuente: PubMed "meat" |
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Gal d 5 sensitization in children: From egg yolk allergy to bird- and poultry meat-related reactionsPediatr Allergy Immunol. 2026 Nov;37(11):e70532. doi: 10.1111/pai.70532.ABSTRACTBACKGROUND: The clinical significance of Gal d 5 (α-livetin), the serum albumin of egg yolk (EY), is established in adul... Fuente: PubMed "meat" |
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Investigating the Effect of Millet Flour as a Modern Alternative to Phosphate on the Quality Characteristics of Emulsified Meat Products During Refrigerated StorageJ Food Sci. 2026 Nov;91(11):e71319. doi: 10.1111/1750-3841.71319.ABSTRACTIn this study, six formulations of hot dog sausages were prepared using varying levels of millet flour and sodium polyphosphate... Fuente: PubMed "meat" |
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Microbiological Safety of Raw Ready-to-Eat Meat (Yukhoe): Potential for Foodborne Pathogen Proliferation During Refrigerated DistributionJ Food Prot. 2026 Nov 9:100964. doi: 10.1016/j.jfp.2026.100964. Online ahead of print.ABSTRACTRaw ready-to-eat beef (yukhoe) is considered a high-risk food because it is consumed without thermal proce... Fuente: PubMed "meat" |
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Modulating flavor release and quality attributes of textured vegetable protein patties through κ-carrageenan-based emulsion gels as pork fat replacersFood Chem X. 2026 Oct 27;40:104699. doi: 10.1016/j.fochx.2026.104699. eCollection 2026 Dec.ABSTRACTThis study examined how κ-carrageenan (κCAR) concentration influences the texture, flavor release, an... Fuente: PubMed "meat" |
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Modulation of techno-functional characteristics in low-fat meat emulsions by resistant starch-polysaccharide complexes: Impacts of polysaccharide charge typeFood Chem. 2026 Nov 4;533(Pt 1):151912. doi: 10.1016/j.foodchem.2026.151912. Online ahead of print.ABSTRACTComplexes composed of resistant starch (RS) and polysaccharides with different charge charact... Fuente: PubMed "meat" |
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Molecular Detection of Horse and Goat Meat Using the mtDNA COI Gene in Addis Ababa, EthiopiaJ Food Prot. 2026 Nov 9:100961. doi: 10.1016/j.jfp.2026.100961. Online ahead of print.ABSTRACTMeat adulteration is a growing concern because it compromises food authenticity, consumer confidence, and... Fuente: PubMed "meat" |
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Temporal Dynamics of the Faecal Microbiota and Physiological Responses to Phytobiotics and Organic Acids in Broiler ChickensJ Anim Physiol Anim Nutr (Berl). 2026 Nov 9. doi: 10.1111/jpn.70126. Online ahead of print.ABSTRACTThis study compared three alternative feed-additive blends with an antibiotic control to assess growt... Fuente: PubMed "meat" |
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The Effects of Vegetarian Diets on Blood Pressure: A Systematic Review and Meta-analysis of Randomized Clinical TrialsJ Acad Nutr Diet. 2026 Nov 9:156929. doi: 10.1016/j.jand.2026.156929. Online ahead of print.ABSTRACTBACKGROUND: Hypertension is a global health issue, and a vegetarian diet has been represented as a k... Fuente: PubMed "meat" |
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The commercial trade in exotic pets has had little impact on wild populations of reptiles and amphibiansConserv Biol. 2026 Nov 9:e70390. doi: 10.1111/cobi.70390. Online ahead of print.ABSTRACTThe commercial trade in exotic pets has raised concerns about population-level impacts from collection in the wi... 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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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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Cellulose nanofibers reinforced multi-functional bioactive films as a pH-sensitive packaging material for freshness monitoring of meatPublication date: December 2026Source: International Journal of Biological Macromolecules, Volume 385Author(s): Jiyuan Shi, Wangdong Xu, Tianshuang Wang, Yan Sun, Xiaotong Niu, Qingqing Jian, Fengshan... Fuente: International Journal of Biological Macromolecules |
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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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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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Corrigendum to “The role of pigs and slaughterhouses in the transmission of Listeria monocytogenes into the meat processing chain” [Food Microbiol. 142 (2027) 105273]Publication date: Available online 7 November 2026Source: Food MicrobiologyAuthor(s): Damien Ernst, Ariane Pietzka, Anna Caroline Pontel de Almeida, Andreas Zaiser, Lukas Schwarz, Kathrin Rychli Fuente: Food Microbiology |
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Dietary Clostridium butyricum supplementation is associated with changes in meat quality, intestinal morphology, and cecal short-chain fatty acid profiles in Eimeria-infected lambsPublication date: Available online 6 November 2026Source: Journal of Agriculture and Food ResearchAuthor(s): Man-yu Liu, Li-zhen Guo, Li-ya Wang, Juan-feng Li, Mei-qi Lin, Ao-ning Zhen, Long-xian Zhan... Fuente: Journal of Agriculture and Food Research |
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Effect of temperature on bacteriophage-based control of non-typhoidal Salmonella on raw chicken meatPublication date: April 2027Source: Food Microbiology, Volume 143Author(s): Danielle M. Schultze, David Dennison, Siyun Wang Fuente: Food Microbiology |
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Flavor differences and key odorant identification in boiled breast meat of three duck breeds: Muscovy, Cherry Valley, and SheldrakePublication date: 30 December 2026Source: Food Chemistry, Volume 533, Part 1Author(s): Junhan Li, Shengfang Wu, Xiuwen Zhou, Zhiyong He, Zhaojun Wang, Qiuming Chen, Jie Chen, Maomao Zeng Fuente: Food Chemistry |
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Hemagglutinin protease (Hap) mediated myofibrillar protein degradation in Aeromonas salmonicida during meat spoilage and compensatory extracellular enzyme responses after its deletionPublication date: 31 December 2026Source: Food Research International, Volume 246Author(s): Liangting Shao, Siyu Sun, Yaoyi Li, Tenglong Miao, Xinglian Xu, Huhu Wang Fuente: Food Research International |
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High internal phase emulsions stabilized by Pleurotus eryngii protein modified via combined pulsed electric field, heat, and pH-shifting: Application as a fat substitute in meat pattiesPublication date: 30 December 2026Source: Food Chemistry, Volume 533, Part 1Author(s): Kexin Li, Yue Jiang, Liyang Jin, Liming Zhang, Daoqin Ren, Jinling Cao, Shaojun Yun, Xiaobin Li, Wen Li, Yan 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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Hyperspectral imaging and artificial intelligence for frozen–thawed meat assessment: Mechanistic basis, model robustness, and industrial translationPublication date: 31 December 2026Source: Food Research International, Volume 246Author(s): Yiqi Fang, Yifan Lv, Jing Yang, Ming Huang, Kunjie Chen, Jingxin Sun, Jichao Huang Fuente: Food Research International |
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Metabolomics reveals the flavor remodeling and functional empowerment of plant-based meat analogs fermented by Monascus purpureusPublication date: 30 December 2026Source: Food Chemistry, Volume 533, Part 1Author(s): Zhengyan Wu, Qi Yang, Ying Liang, Bo Zhou, Qinlu Lin, Jun Liu Fuente: Food Chemistry |
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More than taste or nutrition: How perceived naturalness shapes acceptance of meat alternativesPublication date: February 2027Source: Food Quality and Preference, Volume 148Author(s): Isabela Graça Diniz, Arnout R.H. Fischer Fuente: Food Quality and Preference |
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Nanozyme engineering of curcumin enables enzyme-like antibacterial photoinactivation for meat preservationPublication date: April 2027Source: Food Microbiology, Volume 143Author(s): Hao Cheng, Qinlian Li, Yuanlong Chi, Lunjie Huang Fuente: Food Microbiology |
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Oxidative interactions between phospholipids and myofibrillar proteins contribute to flavor deterioration in refrigerated sturgeon meatPublication date: 30 December 2026Source: Food Chemistry, Volume 533, Part 1Author(s): Ke Li, Guixin Han, Xinxing Xu, Yuanhui Zhao, Peng Xu, Jinlin Wang Fuente: Food Chemistry |
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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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Pre-distillation thermal exposure biases recoverable TVB-N measurements in meatPublication date: 30 December 2026Source: Food Chemistry, Volume 533, Part 1Author(s): Linhe Niu, Lanqi Zhou, Xin Lv, Xiaoyu Guo, Liping Wang, Shuyan Zhong, Yishun He, Haizhou Wu, Celio Dias Santos-Ju... 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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Structure-function relationships of soy protein isolate reinforced by κ-carrageenan in high-protein konjac-based composite gels for plant-based meat analoguesPublication date: December 2026Source: International Journal of Biological Macromolecules, Volume 385Author(s): Zijia Zhang, Xiaomin Zhang, Tianyu Zhang, Bushra Safdar, Jinnuo Cao, Zhiwei Ying, Xinqi... Fuente: International Journal of Biological Macromolecules |
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Synthesis and characterization of fully bio-based poly(butylene sebacate) and its application in meat packagingPublication date: December 2026Source: Industrial Crops and Products, Volume 254Author(s): Yaiza Flores, Eva Moll, Carmen Olivas-Alonso, Antxon Martínez de Ilarduya, Sergio Torres-Giner Fuente: Industrial crops and products |
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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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Towards directed flavor editing: A critical review of empirical evidence and a research roadmap for precision flavor programming in cultivated meatPublication date: January 2027Source: Trends in Food Science & Technology, Volume 179, Part AAuthor(s): Qijian Jiang, Chengyao Zhang, Yalei Li, Ruiming Luo, Mengyao Ma, Ting Yu, Lingling Zhang, Yuying... Fuente: Trends in Food Science & Technology |
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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 |