• Carbonyl
• Onionskin extract
• Organoleptic properties
• Sodium

• Dietary patterns
• Mexican
• metabolic syndrome
• older adults

• Humans
• Metabolic Syndrome/epidemiology
• Metabolic Syndrome/etiology
• Male
• Cross-Sectional Studies
• Female
• Aged
• Middle Aged
• Mexico/epidemiology
• Diet/statistics & numerical data
• Diet/adverse effects
• Diet/methods
• Nutrition Surveys
• Feeding Behavior
• Diet, Western/adverse effects
• Diet, Western/statistics & numerical data
• Aged, 80 and over
• Risk Factors

• NaCl
• lipid profile improvement
• probiotic
• protein oxidation
• starter cultures

• Food Handling/methods
• Humans
• Fermentation
• Probiotics
• Antioxidants
• Food Safety/methods
• Animals
• Fast Foods

• Ministerio de Universidades

• glycoxidative stress
• metabolomic
• metagenomic
• protein digestibility
• seitan

• Animals
• Rats, Wistar
• Rats
• Oxidative Stress
• Gastrointestinal Microbiome/physiology
• Male
• Dysbiosis
• Gastrointestinal Tract/metabolism
• Gastrointestinal Tract/microbiology
• Dietary Proteins/metabolism
• Stomach/microbiology
• Digestion
• Meat Substitutes

• Ministerio de Ciencia e Innovación
• Junta de Extremadura
• Junta de Andalucía

• Dietary guidelines
• Digestion
• Meat
• Meat processing
• Nutritional epidemiology

• Humans
• Meat Products/analysis
• Meat Products/adverse effects
• Animals
• Food Handling/methods
• Diet
• Nutritive Value
• Nutrition Policy

• antioxidant properties
• fifth quarter
• mediterranean diet
• nutritional value
• tripe
• vegetables

• Meat consumption
• fish consumption
• food
• university students
• young adults

• Humans
• Kazakhstan/epidemiology
• Female
• Male
• Young Adult
• Self Report
• Feeding Behavior
• Diet/statistics & numerical data
• Meat
• Adult
• Fish Products
• Adolescent
• Diet Surveys
• Surveys and Questionnaires
• Animals

• Ministry of Agriculture of the Republic of Kazakhstan
• Ministry of Education, Youth and Sports of the Czech Republic

• Neu5Gc
• content distribution
• detection
• red meat
• risk reduction
• synthesis and metabolism

• Neuraminic Acids/chemistry
• Meat Products/analysis
• Meat Products/adverse effects
• Humans
• Animals
• Red Meat/analysis
• Red Meat/adverse effects

• 32272359 National Natural Science Foundation of China
• 31660496 National Natural Science Foundation of China
• Qianke Cooperation Platform Talent number[2016]5662 the Guizhou High-level InnovativeTalent Training Project
• QKHPTRC [2020]5004 Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products

• Belt and Road Initiative countries
• Burden of disease
• Colorectal cancer
• Dietary risk factors
• Disability-adjusted life years
• Processed meat
• Trend analysis

• functional dry-fermented sausages
• fungi
• postbiotics
• probiotics

• PID2019-104260GB-I00 Ministerio de Ciencia e Innovación
• Grant GR21130 Junta de Extremadura
• GR21130 European Union ERDF A way of making Europe
• Grant Margarita Salas MS-14 Ministerio de Universidades and European Union NextGenerationEU
• PRE2020-093605 MCIN/AEI/10.13039/501100011033 and by "ESF Investing in your future"

• certainty
• meat
• mortality
• noncommunicable diseases
• public health
• risk

• Cardiovascular disease
• Dietary factors
• Estimated annual percentage change
• Global burden of disease
• Socio-demographic index

• digestibility
• meat
• myofibrillar protein
• peptidomic
• protein oxidation

• Cattle
• Animals
• Myofibrils/chemistry
• Hydrogen Peroxide/chemistry
• Myosins/analysis
• Myosins/chemistry
• Peptides/analysis
• Oxidation-Reduction

The study (PROSPERO: CRD42021240905) aims to reveal the relationships among red meat, serum lipids and inflammatory biomarkers.

PubMed, EMBASE and the Cochrane databases were explored through December 2021 to identify 574 studies about red meat and serum lipids markers including total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), C-reactive protein (CRP) or hypersensitive-CRP (hs-CRP). Finally, 20 randomized controlled trials (RCTs) involving 1001 people were included, red meat and serum lipid markers and their relevant information was extracted. The pooled standard mean difference (SMD) was obtained by applying a random-effects model, and subgroup analyses and meta-regression were employed to explain the heterogeneity. Compared with white meat or grain diets, the gross results showed that the consumption of red meat increased serum lipid concentrations like TG (0.29 mmol/L, 95% CI 0.14, 0.44,P<0.001), but did not significantly influence the TC (0.13 mmol/L, 95% CI −0.07, 0.33, P = 0.21), LDL-C (0.11 mmol/L, 95% CI −0.23, 0.45, P = 0.53), HDL-C (−0.07 mmol/L, 95% CI −0.31, 0.17, P = 0.57),CRP or hs-CRP (0.13 mmol/L, 95% CI −0.10, 0.37,P = 0.273).

Our study provided evidence to the fact that red meat consumption affected serum lipids levels like TG, but almost had no effect on TC, LDL-C, HDL-C and CRP or hs-CRP. Such diets with red meat should be taken seriously to avoid the problem of high lipid profiles.

[https://www.crd.york.ac.uk/PROSPERO], identifier [CRD42021240905].

• beef
• food intervention
• monounsaturated fatty acids
• saturated fatty acids
• weight-loss program

• Animals
• Cattle
• Cholesterol, LDL
• Fatty Acids
• Humans
• Meat
• Volunteers
• Weight Loss

• 294826 and 299055 Consejo Nacional de Ciencia y Tecnología
• SIP 20211323 Secretaria de Investigación y Posgrado-IPN

This study aimed to investigate the effect of oxidized beef protein on colon health. C57BL/6 mice were fed diets containing in vitro oxidized beef protein (carbonyl content 5.83/9.02 nmol/mg protein) or normal beef protein (control group, carbonyl content 2.27 nmol/mg protein) for 10 weeks. Histological observations showed that oxidized beef protein diet induced notable inflammatory cell infiltrations in colon. The analysis of high-throughput sequencing indicated oxidized beef protein largely altered the composition of gut microbiota (GM) by increasing proinflammatory bacteria (Desulfovibrio, Bacteroides, Enterorhabdus) while reducing beneficial bacteria (Lactobacillus, Akkermansia). In addition, oxidized beef protein remarkably increased protein fermentation in the colon, which was evidenced by the elevated i-butyrate, i-valerate, and ammonia levels in feces. Furthermore, consuming oxidized beef protein destroyed colon barrier functions by decreasing tight junction proteins expression. These changes in colonic ecosystem activated the proinflammatory pathway of lipopolysaccharide/toll-like receptor-4/nuclear factor kappa B (LPS/TLR-4/NF-κB), eventually leading to colonic inflammatory damage in mice. Taken together, these results imply that consuming oxidized beef protein detrimentally regulates GM and impairs colon health.

• Total meat
• cancer
• cardiovascular disease
• colorectal cancer
• coronary heart disease
• evidence
• meta-analysis
• non-communicable diseases
• processed foods
• processed meat
• red meat
• umbrella review

• Colorectal Neoplasms/epidemiology
• Colorectal Neoplasms/etiology
• Cooking
• Diet/adverse effects
• Humans
• Male
• Meat/adverse effects
• Observational Studies as Topic
• Prospective Studies
• Red Meat/adverse effects
• Risk Factors
• Stroke/complications

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L* and b* than Ufipa chickens in both the breast and the thigh meat, except for a* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens’ breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5’-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers’ preferences.

• Ministry of Livestock and Fisheries (MLF) of the United Republic of Tanzania

• in vitro digestion
• lipid oxidation
• malondialdehyde
• oxidation sites
• protein oxidation

• extrusion technology
• plant-based meat analogues
• processing applicability
• protein subunit composition
• textured soy protein

• CARS-04 China Agriculture Research System of MOF and MARA
• 20210509015RQ Young & Middle-Aged Technological Innovation Outstanding Talent (Team) Project (Innovation)
• 2022CXGC010603 Major Science and Technology Innovation Projects in Shandong (Major Scientific & Technological Innovation)

• circular bio-based economy
• environmental sustainability
• meat byproducts
• protein utilization
• variety meats
• waste reduction

The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages with three salt levels (0.5%, 1.0%, and 1.5%), two ingredient levels (no added ingredient or added as a combination of KCl\TS), and one pressure level (150 MPa). Partial replacement of NaCl with KCl and addition of TS had beneficial effects on the water binding abilities of sausage batters by decreasing (p < 0.05) total expressible fluid (%) and increasing water holding capacity (%). Overall, results indicated that the use of KCl\TS imparted some beneficial effects to salt-reduced low fat breakfast sausages and has the potential to reduce salt levels in the breakfast sausages to 1.0% while still maintaining the organoleptic and functional properties traditionally associated with these meat products.

• breakfast sausages
• high pressure processing
• potassium chloride
• salt reduction
• sensory evaluation
• tapioca starch

This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.

• beef hamburger
• cholesterol oxidation
• clean label
• lipid oxidation
• olive by-product
• olive vegetation water
• phenolic extract
• sensory analysis

• cancer
• cardiovascular disease
• fermented meat
• processed meat

• NA Danish Agriculture and Food Council