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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A Novel Low-Cost Phantom for Ultrasound-Guided Fascia Iliaca Nerve BlocksJ Educ Teach Emerg Med. 2026 Apr 30;11(2):I43-I50. doi: 10.5070/M5.52321. eCollection 2026 Apr.ABSTRACTAUDIENCE: This phantom is designed to instruct emergency medicine residents in ultrasound-guided... Fuente: PubMed "meat" |
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A Paper-Based Sensor Based on Dual-Mode pH-Responsive Carbon Dots With Colorimetric and Fluorescent Responses for Real-Time Monitoring of the Freshness of Chilled LambJ Food Sci. 2026 May;91(5):e71130. doi: 10.1111/1750-3841.71130.ABSTRACTFood spoilage threatens human health and causes major economic losses. This study reports the development of pH-responsive carbo... Fuente: PubMed "meat" |
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Applications of omics-based phenotyping technologies in animal genetic breedingSci China Life Sci. 2026 Apr 29. doi: 10.1007/s11427-025-3224-6. Online ahead of print.ABSTRACTTraditional selective breeding relies on observable phenotypic traits. Recent advances in omics technolog... Fuente: PubMed "meat" |
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Causal variants in animal genomes: approaches to identification, phenotypic impact, and implications for selective breedingBMC Genomics. 2026 May 11. doi: 10.1186/s12864-026-12904-7. Online ahead of print.ABSTRACTThis review provides a comprehensive analysis of causal variants as the most informative genetic markers in li... Fuente: PubMed "meat" |
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Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meatFront Nutr. 2026 Apr 24;13:1791662. doi: 10.3389/fnut.2026.1791662. eCollection 2026.ABSTRACTFlavor and textural changes are major quality challenges for prepared dishes, especially for precooked meat... Fuente: PubMed "meat" |
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Exploring the antimicrobial potential of plant-based bioactive compounds in meat products: advances in mechanistic insights, pathogen inhibition, and shelf-life extensionCrit Rev Food Sci Nutr. 2026 May 11:1-23. doi: 10.1080/10408398.2026.2670727. Online ahead of print.ABSTRACTGrowing consumer demand for clean-label and antibiotic-free meat products has intensified in... Fuente: PubMed "meat" |
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Predicting consumption of the USDA protein sub-recommendations among adults: a reasoned action approachHealth Promot Perspect. 2025 Dec 30;15(4):394-402. doi: 10.34172/hpp.025.44443. eCollection 2025 Dec.ABSTRACTBACKGROUND: There is reportedly an under-consumption of protein foods from sub-recommendati... Fuente: PubMed "meat" |
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Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food DevelopmentPlant Foods Hum Nutr. 2026 May 11;81(2):54. doi: 10.1007/s11130-026-01509-w.ABSTRACTPlant-based proteins are novel nutrient sources that are widely available in nature and cost-effective to produce co... Fuente: PubMed "meat" |
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Self-Assembled Microsphere-Integrated SERS Microneedles for the 3D Mapping of Agrochemicals Penetration in Fresh ProduceAnal Chem. 2026 May 11. doi: 10.1021/acs.analchem.6c00574. Online ahead of print.ABSTRACTSpatially resolved quantification of agrochemical deposition, penetration, and absorption on and within fresh p... Fuente: PubMed "meat" |
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Symbolically Regressing Fish Biomass Spectral Data: A Linear Genetic Programming Method With Tunable PrimitivesJ R Soc N Z. 2026 May 8;56(3):e70051. doi: 10.1002/snz2.70051. eCollection 2026 Jun.ABSTRACTMachine learning techniques play an important role in analyzing spectral data. Fish biomass spectral data is... Fuente: PubMed "meat" |
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The impact of nutrition education on food insecurity, food literacy, and dietary intake: a single-arm pre-post intervention studyJ Health Popul Nutr. 2026 May 10. doi: 10.1186/s41043-026-01332-8. Online ahead of print.ABSTRACTBACKGROUND: Poor food literacy behaviours may exacerbate food insecurity. Therefore, food literacy inte... Fuente: PubMed "meat" |
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Understanding antimicrobial resistance dynamics of non-typhoidal Salmonella in chickens and ducks - a prospective study from West Bengal, IndiaBraz J Microbiol. 2026 May 11;57(1):137. doi: 10.1007/s42770-026-01913-z.ABSTRACTThis study investigated the antimicrobial resistance (AMR) profile of Salmonella enterica (n = 446) of poultry origin (... Fuente: PubMed "meat" |
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Foods, Vol. 15, Pages 1665: A Comparative Analysis of Muscle Nutritional Composition, Texture, Microstructure, and Metabolomics: Hybrid Sturgeon (Acipenser baerii Brandt ♀ × Acipenser schrenckii Brandt ♂) Versus Its Parent VarietiesFoods, Vol. 15, Pages 1665: A Comparative Analysis of Muscle Nutritional Composition, Texture, Microstructure, and Metabolomics: Hybrid Sturgeon (Acipenser baerii Brandt ♀ × Acipenser schr... Fuente: Foods - Revista científica (MDPI) |
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Molecules, Vol. 31, Pages 1601: Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat GlutenMolecules, Vol. 31, Pages 1601: Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten Molecules doi: 10.... Fuente: Molecules - Revista científica (MDPI) |
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Differences in lunch nutrient intake and nutritional adequacy among Korean older adults by meal site: a cross-sectional analysis of the 2018-2021 Korea National Health and Nutrition Examination Survey dataKorean J Community Nutr. 2026 Apr;31(2):205-213. doi: 10.5720/kjcn.2026.00045. Epub 2026 Apr 30.ABSTRACTOBJECTIVES: This study aimed to examine whether the dietary quality of congregate lunches differ... Fuente: PubMed "meat" |
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Integrated analysis of transcriptomes and proteomes reveals the molecular mechanisms underlying the development of Dorper sheep hair folliclesJ Proteomics. 2026 May 8:105677. doi: 10.1016/j.jprot.2026.105677. Online ahead of print.ABSTRACTUnderstanding the molecular mechanisms underlying normal hair follicle development is important for imp... Fuente: PubMed "meat" |
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Resistance to veganism: Threat perceptions and negative stereotyping may undermine intentions to reduce meat consumption among meat-eatersAppetite. 2026 May 8:108586. doi: 10.1016/j.appet.2026.108586. Online ahead of print.ABSTRACTDespite increasing awareness and advocacy for meat-restricted diets, overall progress toward meat reduction... Fuente: PubMed "meat" |
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Foods, Vol. 15, Pages 1651: Fermented Radish and Beetroot Powder as Natural Sources of Nitrite in Beef BurgerFoods, Vol. 15, Pages 1651: Fermented Radish and Beetroot Powder as Natural Sources of Nitrite in Beef Burger Foods doi: 10.3390/foods15101651 Authors: Samar A. Almohaimeed Fahad Y. Al Juhaimi... Fuente: Foods - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1652: Proteomics Analysis of Changes in the Water-Holding Capacity of Yak Meat During Postmortem AgingFoods, Vol. 15, Pages 1652: Proteomics Analysis of Changes in the Water-Holding Capacity of Yak Meat During Postmortem Aging Foods doi: 10.3390/foods15101652 Authors: Zhaobin Guo Xixiong Shi Y... Fuente: Foods - Revista científica (MDPI) |
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Molecules, Vol. 31, Pages 1590: A Poultry Universal Primer-Based Fluorescent PCR (PUP-fPCR) for Simultaneous Identification and Quantification of Chicken, Quail, Duck, and Goose Meat SpeciesMolecules, Vol. 31, Pages 1590: A Poultry Universal Primer-Based Fluorescent PCR (PUP-fPCR) for Simultaneous Identification and Quantification of Chicken, Quail, Duck, and Goose Meat Species Molecule... Fuente: Molecules - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1617: Allium mongolicum Regel-Mediated Rumen Microbiota Intervention Modulates Hepatic Metabolome to Reduce 4-Alkyl Branched-Chain Fatty Acids in Lamb Longissimus Thoracis MuscleFoods, Vol. 15, Pages 1617: Allium mongolicum Regel-Mediated Rumen Microbiota Intervention Modulates Hepatic Metabolome to Reduce 4-Alkyl Branched-Chain Fatty Acids in Lamb Longissimus Thoracis Muscle... Fuente: Foods - Revista científica (MDPI) |
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Microorganisms, Vol. 14, Pages 1051: Persistence and Risk Assessment of Biofilm-Forming MDR and XDR Bacteria on Non-Poultry Meat Contact Surfaces in Wah Cantt, PakistanMicroorganisms, Vol. 14, Pages 1051: Persistence and Risk Assessment of Biofilm-Forming MDR and XDR Bacteria on Non-Poultry Meat Contact Surfaces in Wah Cantt, Pakistan Microorganisms doi: 10.3390/mi... Fuente: Microorganisms - Revista científica (MDPI) |
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Biomolecules, Vol. 16, Pages 686: Correction: Osman et al. Health Aspects, Growth Performance, and Meat Quality of Rabbits Receiving Diets Supplemented with Lettuce Fertilized with Whey Protein Hydrolysate Substituting Nitrate. Biomolecules 2021, 11, 835Biomolecules, Vol. 16, Pages 686: Correction: Osman et al. Health Aspects, Growth Performance, and Meat Quality of Rabbits Receiving Diets Supplemented with Lettuce Fertilized with Whey Protein Hydrol... Fuente: Biomolecules - Revista científica (MDPI) |
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Foods, Vol. 15, Pages 1615: Extruded and Enzyme-Fractionated Avocado (Persea americana Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory ImplicationsFoods, Vol. 15, Pages 1615: Extruded and Enzyme-Fractionated Avocado (Persea americana Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Imp... Fuente: Foods - Revista científica (MDPI) |
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Molecules, Vol. 31, Pages 1529: Valorization of Food By-Products into a Zero-Waste Broth: Effects of Yeast Extract on Composition and Sensory PropertiesMolecules, Vol. 31, Pages 1529: Valorization of Food By-Products into a Zero-Waste Broth: Effects of Yeast Extract on Composition and Sensory Properties Molecules doi: 10.3390/molecules31091529 Auth... Fuente: Molecules - 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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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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Design principles of cells for eatability and scalability of cultivated meatPublication date: June 2026Source: Trends in Food Science & Technology, Volume 172Author(s): Corinne S. Smith, Lucas Krusinski, Ceci A. Cohen, N. Stephanie Kawecki, Lauren Moccio, Qingwen Xie, Emily C... Fuente: Trends in Food Science & Technology |
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Determination of multiple risk substances in porcine cultured meat biomass and washing solutions using LC-MS/MS: method development, validation, and risk assessmentPublication date: 1 August 2026Source: Food Research International, Volume 237Author(s): Mengyao Zhang, Tianyi Tao, Zixuan Wang, Shijie Ding, Guanghong Zhou, Chong Wang Fuente: Food Research International |
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Development of whey protein-derived aerogel microcarriers for cultivated meat productionPublication date: 15 July 2026Source: Food Chemistry, Volume 517Author(s): Da Hyeon Yang, In-Hwan Lee, Woo-Ju Kim Fuente: Food Chemistry |
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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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Downstream processing strategies for the sustainable production of cultivated meatPublication date: June 2026Source: Trends in Food Science & Technology, Volume 172Author(s): Jing Zhang, Isa Senica, Fatima Anjum, Ehsan Nourafkan, Davide Mattia, Ming Xie, Andrea C.M.E. Rayat, Gary J... Fuente: Trends in Food Science & Technology |
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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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Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grainsPublication date: 1 August 2026Source: Food Research International, Volume 237Author(s): Jieyu Yang, Ziruo Zhang, Qia Wang, Xin Li, Yingmei Wu, Erhao Zhang, Yingqun Wu, Zhendong Liu, Jingjing Wang, Qu... 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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Harnessing plant protein-flavor interactions: A new frontier for flavor regulation in 3D-printed plant-based meatPublication date: June 2026Source: Trends in Food Science & Technology, Volume 172Author(s): Zheyi Chen, Yue Qiu, Gaopeng Zhang, Zhi Cheng, Hualing Zhong, Jianyou Zhang, Fei Lyu Fuente: Trends in Food Science & Technology |
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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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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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Metabolomic profiling and functional regulation of rabbit meat: from pre-harvest to post-mortem changesPublication date: 15 July 2026Source: Food Chemistry, Volume 517Author(s): Naqash Goswami, Ifeanyi S. Ahamba, Jiamin Zhai, Jia Haofan, Li Zhen, Wu Jie, Lionel Kinkpe, Ye Xianyang, Guohua Song, Ali Muj... Fuente: Food Chemistry |
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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: Available online 5 May 2026Source: Food Quality and PreferenceAuthor(s): Yanyun Yan, Chloe Yun Yi Tan, Chia-Chen Chang, Xiaotong Cai, Peng Tian, Fengqi Zhang, Cong Xia, Dehuan Li, L.... Fuente: Food Quality and Preference |
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Psychrotolerant spoilage bacteria enhanced Campylobacter jejuni culturability on refrigerated chicken meatPublication date: September 2026Source: Food Microbiology, Volume 138Author(s): Runan Yan, Samuel C. Watson, Xiaoyuan Wei, Jasna Kovac Fuente: Food Microbiology |
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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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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 |