meat

Analysis also uncovers meats from processors that handle both organic and conventional retail meat may be less likely to be contaminated with pathogenic bacteria

For the first time, researchers show that the veiny skeleton of a spinach leaf can support the growth of artificial meat

Scientists combine spectroscopy and deep learning in an efficient technique for detecting spoiled meat

The Canada-based scientists have devised a way to make meat by stacking thin sheets of cultivated muscle and fat cells grown together in a lab setting

Promoting a no-meat diet is not a blanket solution to the climate crisis and ignores the role livestock play in low- and middle-income countries, scientists argue

Study provides insights into gathering, preparation patterns, and meat preferences

Researchers show that tiny organisms change the composition of fatty acids in these meats, contributing to many desirable traits

UMass Amherst food scientists awarded grant for innovative approach to improving sensory qualities of plant-based food

Soy protein—which is readily available and economically efficient—can be used as scaffolds for growing bovine tissue

Poultry industry will be encouraged by study that finds the root of wooden breast syndrome