Meat News and Research

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Voluntary initiatives to promote the replacement of lead in UK game hunting are not very effective

Three years into a five-year pledge to completely phase out lead shot in UK game hunting, a Cambridge study finds that 94% of pheasants on sale for human consumption were killed using lead.

27 Feb 2023

Scientists receive $2.5 million NIH grant to define the role of lipid droplets in muscle stem cell function

A team of Purdue University scientists led by Shihuan Kuang has received a $2.5 million grant from the National Institutes of Health to define the role of lipid droplets in muscle stem cell function, a study with implications in both humans and livestock.

24 Feb 2023

Limiting antibiotic use in livestock associated with reduction in antibiotic-resistant infection

A California policy restricting antibiotic use in animals raised for food is associated with a reduction in one type of antibiotic-resistant infection in people in the state, according to a new study published today in the journal Environmental Health Perspectives.

23 Feb 2023

Monitoring bovine meat and milk factor protein expression could enable colorectal cancer detection

Bovine meat and milk factors (BMMFs)-; initially identified by de Villiers et al. in 2014-; represent a class of infectious agents in beef and cow's milk that have been linked to the development of cancer.

23 Feb 2023

New technique uses amino acids to cure meat and poultry products

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly that.

22 Feb 2023

New mathematical model explains unusual behavior identified in ants and primates

Cooperating with neighbors, particularly distant relatives, can be an efficient evolutionary strategy, according to new research.

21 Feb 2023

Beef, pork, chicken, and other meats contain new antioxidants, analysis reveals

Imidazole dipeptides (IDPs), which are abundant in meat and fish, are substances produced in the bodies of various animals, including humans, and have been reported to be effective in relieving fatigue and preventing dementia.

17 Feb 2023

Substituting meat for mycoprotein reduces intestinal genotoxins, increases healthy gut bacteria

Researchers from Northumbria University have found that swapping red and processed meat for Quorn's mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases healthy gut bacteria.

17 Feb 2023

Baby kangaroo feces may offer a solution to reduce methane emissions from cattle

Baby kangaroo feces might help provide an unlikely solution to the environmental problem of cow-produced methane.

15 Feb 2023

New information to combat the global challenge of AMR

An international research team has released important new information about what causes the emergence and spread of genes involved in antimicrobial resistance (AMR) in bacteria.

14 Dec 2022

Sprayable new super-disinfectant can protect food from bacterial contamination

Researchers at McMaster University have created a powerful new weapon against bacterial contamination and infection.

6 Dec 2022

New consortium for scaled up meat produced from cultivated cells

Competition promotes innovation, but for a nascent industry, one strategy is for competitors to band together to tackle fundamental technical obstacles, set standards, and exchange knowledge in a way that benefits the industry as a whole.

20 Oct 2022

Hemp byproducts can be included in lamb diets without major detrimental health effects

An Oregon State University study found that spent hemp biomass – the main byproduct of the cannabinoid (CBD) extraction process of hemp – can be included in lamb diets without any major detrimental effects to the health of the animals or their meat quality.

23 Sep 2022

Study of 300-million-year-old feces finds meat on the menu

Curtin researchers have analyzed organic molecules preserved within 306-million-year-old fossilized animal feces (coprolite) and unlocked a wealth of information about the diets of long-extinct animals and prehistoric ecosystems.

1 Sep 2022

Detecting multiple food poisoning bacteria based on color differences in scattered light from metals

Osaka Metropolitan University scientists have developed a simple, rapid method to simultaneously identify multiple food poisoning bacteria, based on color differences in the scattered light by nanometer-scaled organic metal nanohybrid structures (NHs) that bind via antibodies to those bacteria.

30 Aug 2022

Meat News and Research

Voluntary initiatives to promote the replacement of lead in UK game hunting are not very effective

Scientists receive $2.5 million NIH grant to define the role of lipid droplets in muscle stem cell function

Limiting antibiotic use in livestock associated with reduction in antibiotic-resistant infection

Monitoring bovine meat and milk factor protein expression could enable colorectal cancer detection

New technique uses amino acids to cure meat and poultry products

New mathematical model explains unusual behavior identified in ants and primates

Beef, pork, chicken, and other meats contain new antioxidants, analysis reveals

Substituting meat for mycoprotein reduces intestinal genotoxins, increases healthy gut bacteria

Baby kangaroo feces may offer a solution to reduce methane emissions from cattle

New information to combat the global challenge of AMR

Sprayable new super-disinfectant can protect food from bacterial contamination

New consortium for scaled up meat produced from cultivated cells

Hemp byproducts can be included in lamb diets without major detrimental health effects

Study of 300-million-year-old feces finds meat on the menu

Detecting multiple food poisoning bacteria based on color differences in scattered light from metals

Popularity of plant-based alternatives to beef could disrupt the agricultural workforce

Plant-based meat and dairy alternatives offer a healthier and more environmentally sustainable solution, study says

Study highlights how physical exercise turns on a gene that boosts muscular strength

SARS-CoV-2 surrogates might thrive on refrigerated or frozen meat for a month

Human cells absorb less protein from plant-based meat than from chicken

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