Encouraging people to eat a wide variety of foods to ensure they meet all their dietary needs may backfire, according to a new scientific statement

Published in the International Journal of Epidemiology, study reports major comparison of animal, plant proteins

University research into Neu5Gc sugar lays groundwork for research in diets, transplants, and diseases

In recent years, scientists have been trying to nail down what makes Wagyu aroma distinctive from other types of beef

While many individuals prefer to consume their pork medium, a new study revealed that cooking pork chops to an acceptable temperature does not completely eliminate pathogens

The findings are drawn from the Singapore Chinese Health Study, a population-based cohort study which recruited more than 63,000 middle-aged and elderly Chinese in Singapore from 1993 to 1998

New technology allows researchers to identify selectively and without false positives any type of horse meat

The No. 1 most important thing consumers can do is to use a meat thermometer, experts say

Researchers developed a technique to look for pairs of short DNA sequences from beef, buffalo, and pork in hot dogs

Brad Johnson, an expert on skeletal muscle growth in cattle, helped lead a study examining ways to increase marbling in beef without increasing overall fatness.