Meat News and Research

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Climate Change Threatens Progress In Cancer Control

Climate change threatens prospects for further progress in cancer prevention and control, increasing exposure to cancer risk factors and access to cancer care.

19 May 2020

How Intensive Farming Could Increase the Risk of Epidemics

Professor Sam Sheppard speaks to AZoLifeSciences about his research on intensive farming and how it could increase the risk of epidemics.

From University of Bath 12 May 2020

Scientists discover new anti-phage defense mechanism in certain bacteria

Researchers from Singapore-MIT Alliance for Research and Technology (SMART), MIT's research enterprise in Singapore, have discovered a new anti-phage defence mechanism found in some bacteria, which uses previously unknown features to protect their DNA.

6 May 2020

Tracking Salmonella Poisoning

Professor Ruiting Lan speaks to AZoLifeSciences about his research into tracking salmonella poisoning and outbreaks.

From The University of New South Wales (UNSW) 28 Apr 2020

Which Foods Do You Eat Together? How You Combine Them May Raise Dementia Risk

It is no secret that a healthy diet may benefit the brain. However, it may not only be what foods you eat, but what foods you eat together.

24 Apr 2020

Identifying Salmonella

AZoLifeSciences speaks to Dr. Silin Tang about her research into the importance of identifying salmonella in food.

23 Apr 2020

A More Plant-Based Diet Without Stomach Troubles

A plant-based diet is a good choice for both climate and health. This article looks at stomach problems and plant-based diets.

16 Apr 2020

Development Of A Sticker That Indicates Whether Cold-Chain Food Products Have Gone Bad

Can we tell with the naked eye if any cold-chain food products that we have received have gone bad?

10 Apr 2020

Making plant-based, protein-rich food to resemble meat

A team of University of Massachusetts Amherst food scientists has been awarded a grant from the Good Food Institute to create tasty, plant-based, protein-rich food that's similar in texture to whole chicken, pork or beef.

6 Apr 2020

Models Explain Changes In Cooking Meat

This story looks at a new model that could explain the changes when meat is cooked.

2 Apr 2020

Palatable disruption: the politics of plant milk

In the last decade, plant-based milk has dramatically increased in popularity, which researchers believe is being driven by the politics of milk consumption.

9 Mar 2020

“Cellular agriculture” could address sustainability challenges in the manufacture of foods

Conventional agricultural food production methods currently seem unlikely to be able to provide for the food requirements of the world’s increasing population.

6 Feb 2020