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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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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A sensitive method for the determination of novel derivatised thyrostat residues in urine by using UHPLC-MS/MSFood Addit Contam Part A Chem Anal Control Expo Risk Assess. 2026 Jun 2:1-12. doi: 10.1080/19440049.2026.2665681. Online ahead of print.ABSTRACTThyrostats increase water retention and absorption in an... Fuente: PubMed "meat" |
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Applying Lifestyle Medicine to Enhance Cancer Survivorship and Patient Well-beingAm J Lifestyle Med. 2026 May 29:15598276261454630. doi: 10.1177/15598276261454630. Online ahead of print.ABSTRACTLifestyle medicine provides an evidence-based framework for addressing the complex and... Fuente: PubMed "meat" |
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Association between dietary patterns and sleep duration among hypertensive patientsJ Hypertens. 2026 May 18. doi: 10.1097/HJH.0000000000004351. Online ahead of print.ABSTRACTBACKGROUND: Abnormal sleep duration is prevalent among hypertensive patients, and dietary patterns may influe... Fuente: PubMed "meat" |
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Association of dietary patterns with all-cause and cause-specific mortality in a high cardiovascular risk population in ChinaBMC Cardiovasc Disord. 2026 Jun 1. doi: 10.1186/s12872-026-05989-1. Online ahead of print.ABSTRACTPURPOSE: This study investigated dietary patterns among populations at high risk for cardiovascular di... Fuente: PubMed "meat" |
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Beef color standard including marbled Wagyu beef determined using a portable near -infrared optical fiber spectrometerAnim Biosci. 2026 Jun 1. doi: 10.5713/ab.251019. Online ahead of print.ABSTRACTOBJECTIVE: This study determined whether a portable near-infrared optical fiber spectrometer operating within a wavelengt... Fuente: PubMed "meat" |
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Brucellosis Surveillance - United States, 2010-2024MMWR Surveill Summ. 2026 Jun 4;75(2):1-12. doi: 10.15585/mmwr.ss7502a1.ABSTRACTPROBLEM/CONDITION: Brucellosis is a zoonotic disease caused by bacteria of the Brucella genus, and humans can acquire the... Fuente: PubMed "meat" |
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Dietary protein levels impact growth, meat quality, and muscle protein pathways in growing-finishing pigs under low-temperature conditionsAnim Biosci. 2026 Jun 1. doi: 10.5713/ab.260002. Online ahead of print.ABSTRACTOBJECTIVE: Appropriately increasing dietary protein levels during winter production can improve meat quality and enhance... Fuente: PubMed "meat" |
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Dose-dependent effects of dietary quercetin supplementation on growth performance, nutrient digestibility, meat composition, bone mineralization, and profitability in broilersJ Adv Vet Anim Res. 2026 Mar 5;13(1):28-36. doi: 10.5455/javar.2026.m1007. eCollection 2026.ABSTRACTObjectives: This study aimed to determine the optimal dose of quercetin (plant origin) on growth per... Fuente: PubMed "meat" |
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Effects of rumen-protected glucose supplementation strategies on growth performance, colonic fermentation, and meat quality in Simmental beef cattleAnim Biosci. 2026 Jun 1. doi: 10.5713/ab.260255. Online ahead of print.ABSTRACTOBJECTIVE: This study was conducted to evaluate the effects of supplementation strategies containing rumen-protected gluc... Fuente: PubMed "meat" |
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Evaluation of Torula Yeast (Candida utilis) Single Cell Proteins as a Partial Replacement for Soybean Meal in Broiler Diets: Effects on Productive Performance, Meat Quality Traits, and Plasma MetabolomeJ Anim Physiol Anim Nutr (Berl). 2026 Jun 1. doi: 10.1111/jpn.70082. Online ahead of print.ABSTRACTOver recent years the use of yeast in feedstuffs has gained momentum due to novel developments in sin... Fuente: PubMed "meat" |
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Isolation and characterization of a novel lytic phage Artin targeting typhoidal and nontyphoidal Salmonella and evaluation of its antibacterial efficacy in foodVirol J. 2026 Jun 1. doi: 10.1186/s12985-026-03204-3. Online ahead of print.ABSTRACTBACKGROUND: Phages are increasingly viewed as powerful natural tools for controlling Salmonella and other foodborne... Fuente: PubMed "meat" |
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Longitudinal blood gas profiling uncovers systemic hypoxia and its consequences for health and production in transition dairy cowsAnim Biosci. 2026 Jun 1. doi: 10.5713/ab.250687. Online ahead of print.ABSTRACTOBJECTIVE: This study aimed to investigate whether transition dairy cows experience a negative oxygen balance due to incr... Fuente: PubMed "meat" |
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Lung Cancer Patients Display Increased Expression of Bovine Meat and Milk Factor (BMMF) Proteins in Peritumor Alveolar MacrophagesInt J Cancer. 2026 Jun 1. doi: 10.1002/ijc.70574. Online ahead of print.ABSTRACTBesides smoking and exposure to specific environmental risk factors, also diet and in particular red meat consumption/ex... Fuente: PubMed "meat" |
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Quantitative comparison of food-based dietary guidelines: alignment with the Slovenian nutrition guidelines 2025 and Slovenian intakeEur J Nutr. 2026 Jun 2;65(4):148. doi: 10.1007/s00394-026-04009-4.ABSTRACTPURPOSE: Food-based dietary guidelines (FBDGs) are a key instrument for translating nutrition science into public health advic... Fuente: PubMed "meat" |
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Water content and cholesterol dynamics in various chicken meat cuts influenced by thermal processing methods: A multi-city assessmentJ Adv Vet Anim Res. 2026 Mar 10;13(1):132-139. doi: 10.5455/javar.2026.m1017. eCollection 2026.ABSTRACTObjectives: This study aimed to evaluate the water content and cholesterol levels in fresh and pr... Fuente: PubMed "meat" |
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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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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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Artificial intelligence for plant-based meat alternatives: Pathways to a sustainable futurePublication date: 1 September 2026Source: Food Research International, Volume 239Author(s): Roya Aghagholizadeh, Mohammad Tarahi, Pranav Gupta, Manisha Singh, Ilias Tagkopoulos, Mina Dokouhaki Fuente: Food Research International |
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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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Fluorescent sensors and microdevices: a comprehensive review on real-time visual monitoring of freshness in meat and aquatic productsPublication date: 15 August 2026Source: Food Chemistry, Volume 520Author(s): Jingjing Rao, Yan Yang, Qiongli Huang, Hongxiao Sun, Peng Liang, Lingxin Chen, Qian Yang Fuente: Food Chemistry |
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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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Green antimicrobial intervention during pre-cooling: ultrasound-enhanced lactic acid improves chicken meat quality — insights from molecular dynamics and volatile profilingPublication date: 1 September 2026Source: Food Research International, Volume 239Author(s): Tianran Huang, Yating Liu, Lingqi Li, Yujia Yang, Guiming Li, Lei Wang, Yu Huang, Mingye Wu, Guanghui Li, Qi... Fuente: Food Research International |
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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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Integration of sensory, sensor-based, and volatile analyses reveals flavor gaps between plant-based meat analogs and beef pattiesPublication date: 1 September 2026Source: Food Research International, Volume 239Author(s): Yuhong Lin, Xiaolei Fang, Yan Ping Chen, Yapeng Fang, Yuan Liu Fuente: Food Research International |
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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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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 |