Meat News and Research

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Does the Future of Farming Involve the Gene Editing of Farm Animals?

In this interview, AZoLifeSciences speaks to the RSPCA about the future of farming, and whether it involves gene-edited farm animals.

8 Oct 2021

Study explores the benefits of the MIND diet for older adults

Scientists identified that older adults could take advantage of a specific diet named the MIND diet even when the protein deposits are developed.

23 Sep 2021

Healthy diet improves weight and reduces cardiovascular disease risks in overweight children

A Cleveland Clinic-led research team found that statistically overweight children who followed a healthy eating pattern significantly improved weight and reduced a variety of cardiovascular disease risks.

22 Sep 2021

Japanese knotweed extract could bring back cured meats on the menu of health-conscious diners

Bacon could be back on the menu of health-conscious diners thanks to an unlikely salvation: Japanese knotweed.

22 Sep 2021

New 100% plant-based imitation Wagyu beef helps strengthen the immune system

The Chula Science students team recently won the "ASEAN Food Innovation Challenge 2021" with the imitation Wagyu beef -; "The Marble Booster" made from 100 percent high-protein plants.

14 Sep 2021

Study reveals extreme changes in feeding patterns of yellow-legged gull in the Medes Islands

The diet of the yellow-legged gull in the Medes Islands (Girona, Spain) has changed extremely over the last decades, according to a study that analyses the changes in the diet of this species over the last twenty years.

From University of Barcelona 14 Sep 2021

Insect protein shows potential to reduce food-based carbon footprints in Europe

Researchers at the University of Helsinki and LUT University, Finland, have analysed the extent to which insect protein could help to reduce global warming associated with food consumption in Europe.

8 Sep 2021

Study assesses cellular agriculture's potential trajectories

Depending on how it occurs, the development of cellular agriculture -; food grown in factories from cells or yeast -; has the potential to either accelerate socioeconomic inequality or provide beneficial alternatives to the status quo.

From Penn State University 26 Aug 2021

Salmonella exposure from backyard poultry

For those with backyard poultry, like chickens or ducks, a Texas A&M AgriLife expert encourages taking precautions against salmonella exposure as cases spike across the U.S.

25 Aug 2021

Aromas of a couple of plant-based burgers come close to real beef, researchers say

For many meat eaters, summer barbecues wouldn't be the same without the mouthwatering aroma of burgers cooking on the grill.

23 Aug 2021

Study suggests names for seafood products made from fish cells

Food companies, regulators, marketers, journalists and others should use the terms "cell-based" or "cell-cultured" when labeling and talking about seafood products made from the cells of fish or shellfish, according to a new Rutgers study in the Journal of Food Science.

From Rutgers University 16 Aug 2021

Meat and meat-based substitutes vary widely in their nutritional content

Plant-based meats are similar to real beef in their taste, along with the 13 nutritional items listed on their labels making them appear equivalent to meat.

8 Jul 2021

Castration of male sheep delays aging of DNA, study shows

Most of us are familiar with the fact that women live longer than men. But fellas, if we told you there was one thing that could be done to increase your lifespan, would you do it?

7 Jul 2021

Raising your risk of cardiac death through the southern diet

In this interview, News-Medical speaks to Dr. James Shikany about diet and how different diets can affect your risk for cardiac death.

From University of Alabama 6 Jul 2021

Study confirms protein quality differences among varied food sources

A new article analyzed the physiological response to numerous ounce equivalents of protein food sources.

23 Jun 2021

World Food Safety Day 2021: An Interview with the World Health Organization (WHO)

AZoLifeSciences interviews Francesco Branca, director of the Department of Nutrition and Food Safety at the World Health Organization, for World Food Safety Day 2021.

From World Health Organization (WHO) 14 Jun 2021

ASU study reveals how diets high in saturated fats cause colon cancer

For decades, physicians and dieticians have urged people to limit their intake of high fat foods, citing links to poor health outcomes and some of the leading causes of death in the U.S., such as diabetes, heart disease and cancer.

10 Jun 2021

Diets that increase inflammation linked to increased risk of breast cancer

A new study of more than 350,000 women found that women with diets incorporating more foods that increase inflammation in the body had a 12% increase in their risk of breast cancer compared to women who consume more anti-inflammatory diets. The new findings are being presented at NUTRITION 2021 LIVE ONLINE.

8 Jun 2021

Food scientists aim to create healthier and tastier plant-based proteins

As meat consumption grows throughout the world, food scientists are working to develop better-tasting, more sustainable, and healthier plant-based protein products that replicate cheese, fish, eggs, milk, and meat.

8 Jun 2021

Three plausible solutions mitigates zoonotic risk associated with intensive animal agriculture

As early as the Neolithic period (circa 3900 BC), the domestication of animals likely led to the development of diseases including measles and smallpox. Since then, zoonotic disease has led to other major transnational outbreaks including HIV, Ebola, SARS, MERS, and H1N1 swine flu, among others.

3 Jun 2021