Meat Research Articles

Risk Factors of Early Age Colorectal Cancer among Patients Attending at National Institute of Cancer Research & Hospital

Background: Colorectal cancer (CRC) poses a significant public health burden worldwide, with a notable trend of increasing incidence among individuals aged 20 to 50 years. Understanding the risk factors associated with early-onset CRC is crucial for developing targeted prevention and intervention strategies, particularly in limited-resource settings. Objective: This study aimed to identify and analyze the risk factors contributing to the development of early-onset CRC in a population from a limited-resource country. Method: A comparative study was conducted among 178 CRC patients admitted to the National Institute of Cancer Research & Hospital (NICRH), Dhaka. Patients were divided into two groups: Group-A (age 20-50 years) and Group-B (age >50 years). Demographic and clinical data were collected, and statistical analyses were performed to determine associations between various risk factors and early-onset CRC. Results: The mean age of Group-A subjects was 43.6±7.1 years, significantly younger than Group-B subjects (59.2±9.3 years). Male patients constituted 69.1% of the cohort, with a statistically significant male-to-female ratio of 2.2:1. Higher BMI (≥25) was strongly associated with early-onset CRC (p<0.01). Occupations such as business and middle socioeconomic status were significantly linked to early-onset CRC. Regular exercise (>30 minutes daily) demonstrated a protective effect against CRC development. Consumption of red meat and fast food was associated with a higher risk of CRC, while regular consumption of vegetables was protective. Familial adenomatous polyposis (FAP) presence was significantly associated with early-onset CRC. Conclusions: Male sex, high BMI, specific occupations, dietary factors, and presence of FAP emerged as key risk factors for early-onset CRC. Encouraging regular exercise and promoting healthy dietary habits, particularly reducing red meat and fast-food intake, are crucial in mitigating the risk of early-onset CRC in similar populations.

A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage

ABSTRACT Mutton is a popular food with a long history of consumption and high nutritional value for the minorities such as Uyghur people in the Xinjiang Uyghur Autonomous Region, China. This study aims to investigate the changes in aroma compounds, amino acids, and nucleotides in lean, fat, and mixed samples of mutton during different storage periods. In this study, gas chromatography – mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) were employed to detect the volatile and nonvolatile compounds. Systematic approaches were used to analyze the sensory property variations. The results showed that there are a number of compounds and chemicals which affect the flavor of different tissues during the different storage time. For instance from the lean samples: for day 1, day 14 and day 28, the Glu has the effect on the umami taste and with the changing concentration of 1375 ± 135 ng/ml, 855 ± 324 ng/ml and 2347 ± 194 ng/ml, respectively. Besides, aldehydes, alcohols, and ketones were the most abundant, while esters and thiazoles were less abundant during the different storage. Results of sensory evaluation showed that when the storage time increased, the sour and sulfur aromas of mutton were strong, while the fatty aroma was significantly increased and decreased in fat and lean meat. The taste of mutton became worse as the storage time increased. The best storage period was 14 days, and the flavor of all mutton sample groups was better when using a 14 day storage period.

The Impact of the Double School Shift System on Lifestyle Behaviors Among Mexican Adolescents

PurposeEarly school start times could adversely impact adolescent sleep duration. They could also impact other behaviors like diet and physical activity, either directly or indirectly through effects on sleep. We examined whether the double school shift system was associated with sleep, diet, and physical activity behaviors among Mexican adolescents. MethodsThe analytic sample included 305 Mexican adolescents from a cohort study (on average 14.53 ± 1.75 years old and 51% male). Sleep and physical activity were measured with wrist actigraphy, while diet and other lifestyle behaviors were assessed with questionnaires. Regression analyses were conducted to compare lifestyle behaviors between the morning and afternoon school shifts, adjusting for potential confounders. ResultsAdolescents attending the morning school shift (44%) had pronounced differences in sleep compared to those attending afternoon shift, including a 1.77-hour shorter sleep duration on weekdays (95% CI -1.55, −2.00), a 0.40-hour longer sleep duration on weekends (95% CI 0.10, 0.70), higher social jetlag (1.07 hours with a 95% CI of 0.87, 1.27), and an earlier chronotype. Morning shift students also had 0.85 hours longer sedentary time (95% CI 0.61, 1.10) and higher consumption of a meat and starchy food dietary pattern. Among boys only, morning shift was associated with a lower likelihood of smoking and higher consumption of a breakfast pattern. DiscussionOverall, attending a morning school shift was associated with shorter sleep, more social jetlag, greater sedentary time, and higher consumption of a meat and starchy diet. However, among boys, a few healthier behaviors were observed for the morning versus afternoon shift.

Design and Optimization of a yst-PCR to Detect Yersinia enterocolitica in Meat Food.

In this study, a polymerase chain reaction (PCR) directed to the yst chromosomal gene (yst-PCR) was used as a rapid, sensitive, and specific method to detect Yersinia enterocolitica strains belonging to different biotypes in foods; a competitive Internal Amplification Control (cIAC) is also developed. The cIAC had a molecular weight of 417 bp and was detected until a concentration of 0.85 ng/μL. No other strains of other Yersinia species, nor Enterobacteriales order were detected by this PCR. In pure culture, the detection limit (DL) of the yst-PCR was lower for ystA+ strain (10 colony-forming unit [CFU]/mL) than for ystB+ strain (1 × 102 CFU/mL); which was the concentration detected in Y. enterocolitica inoculated minced meat. The proposed protocol included an enrichment step in peptone sorbitol bile (PSB) broth at 25°C for 24 h followed by isolation on Mac Conkey agar and chromogenic medium. An aliquot of the PSB broth homogenate and a loopful from the confluent zone of solid media were collected to perform DNA extraction for yst-PCR, and typical colonies were characterized by biochemical assays. Among 30 non-contaminated food samples, 4 samples were yst-positive and no Y. enterocolitica isolates were obtained. It is suggested that this yst-PCR could be used in the investigation of Y. enterocolitica in foods.

Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products

The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this local pig to the brink of extinction. A study has been conducted to assess the quality of cured products derived from the meat of this breed. For this purpose, the characteristics of the BBP breed pig carcasses and the organoleptic quality of the cured raw products have been studitab;eed and compared with those obtained from the 50% Large White × 25% Landrace × 25% Piétrain breed (LWLP breed) used as a control. Comparatively to pigs of the LWLP breed, carcasses of the BBP breed showed lower percentages of lean meat and higher percentages of fat coverage, loins, and intramuscular fat content. Expert judges evaluated the appetizing aroma and flavor of the cured raw products from the BBP breed, their texture, and their general impression. The scores of sensory attributes shown by the sausages (the “Sarta” and “Vela” chorizos) indicate the necessity of optimizing and personalizing their curing process to realize the full potential of the distinctive meat.

КОЗЛЯТИНА: ПОЛЬЗА И ПОТЕНЦИАЛ

The purpose of research is to summarize and systematize data on the nutritional value of goat meat, benefits for human health and the potential for goat meat production. Objectives: to determine the benefits of goat meat as a source of dietary protein for human consumption; to explore the potential of goat meat production in the world. The study searched the electronic databases of Google Scholar, PubMed, ScienceDirec and Elibrary.ru, aimed at raising awareness about the goat population, emphasizing the advantages of goats over other farm animals, exploring the potential of goat meat production, as well as the benefits of goat meat for human consumption. To study the scientific literature on the problem, the method of comparative analysis was used. Goat meat is a good source of dietary protein for humans and has relatively low total fat, saturated fatty acids and cholesterol, making it a healthy food. The high concentration of iron in goat meat makes it possible to recommend this meat to pregnant women. The health-promoting chemical composition of meat meets consumer expectations for healthy eating, which explains its growing popularity and increased demand. Although goat meat is considered a lean red meat that is low in cholesterol and saturated fatty acids, some consumers mistakenly believe that goat meat is inferior in quality to beef, pork or lamb. This review aims to find evidence to support the favorable nutritional profile of goat meat and its health benefits. It is important to present goat meat as a unique product, emphasizing its na¬turalness and health benefits to consumers locally, regionally and internationally due to the animals being raised in natural conditions with very little use of pharmaceutical drugs. The hypoallergenic nature of goat meat suggests the prospects of its use in the production of baby food and as a resource in the meat industry in the production of gourmet meat products. Research is needed to improve the meat productivity of goats.

Review on Pulsed Electric Fields: A New Horizon in Food Processing Health Techniques

Pulsed electric fields (PEF) are a novel, non-thermal, promising, and energy-efficient method of food preservation that utilizes short electrical pulses for microbial inactivation by causing minimal impacts on the quality attributes of food. In the PEF method, high-voltage pulses are generated between two electrodes immersed in fluid or paste-like foods to sterilize them by passing electricity through the food. PEF technology is predominantly applied in processing dairy, eggs, meat, fish, and liquid foods like juices and milk to inhibit microbial growth. As a non-thermal food preservation technique, PEF effectively manages biological hazards. Current research extends beyond microbial inactivation, demonstrating PEF's capability to enhance juice extraction from plant materials and to improve the efficiency of food drying and dehydration processes. Moreover, this technique targets the cytoplasmic membrane to enhance the selective release of intracellular compounds without the adverse effects of heat on extract quality and characteristics. Its low-energy pretreatment process also facilitates high yields in extraction. In addition, this process can improve the antioxidant activity, immunomodulatory activity, and inhibitory activity of ACE and can degrade pesticide residue as well. While much research focuses on PEF's microbial reduction, fewer studies examine its effects on the quality and consumer acceptance of treated foods. However, recent studies are highlighting the potential of PEF technology in achieving higher yields and preserving the quality of nutrients in food products.

Evaluating the dietary quality of 454 rural elderly aged 65 years and above in Luzhou City in 2023

To evaluate the dietary quality of the rural elderly aged 65 years and above. In February-March 2023, a convenience sampling method was adopted to select 454 rural elderly aged 65 years and above in a township of Luzhou City. The dietary survey was conducted using a semi-quantitative food frequency questionnaire(FFQ-25), and the questionnaire information was collected by face-to-face interviews. Dietary quality was evaluated using the Dietary Balance Index-16(DBI-16) score. The proportion of older people in the region with moderate and high dietary imbalances was 79.7%. Inadequate and excessive dietary intake coexisted. The average daily intake of cereals and potatoes and livestock and meat foods were 356.7 g and 76.2 g, exceeding the recommended intake. The average daily intake of fruit, milk and fish and shrimp intake was 22.8 g, 36 g and 3.7 g, respectively, which was only 10% of the recommended amount, and the intake was seriously insufficient. In addition, the degree of food diversity is relatively low, with most of the average daily intake of food types ranging from five to eight, and only 4.6% of the elderly having more than eight. A total of seven dietary patterns were found among the rural elderly in the region, including a certain degree of under-consumption pattern, a severe under-consumption pattern, a certain degree of over-consumption pattern, and a pattern of both under-consumption and over-consumption. That was dominated by the pattern of severe underconsumption and the pattern of some degree of underconsumption and higher degree of overconsumption, which accounted for 72.3% of the total. The rural elderly aged 65 years and above in Luzhou City have a serious dietary imbalance, with a high proportion of insufficient intake of vegetables, fruits and milk, as well as aquatic products and eggs; and excessive intake of livestock, poultry, meat and cereals and potatoes.

Changes in diet and physical activity in students during lockdown by example of COVID-19 pandemic.

Due to the spread of COVID-19 infections around the world, in early 2020, the World Health Organization (WHO) announced a global pandemic, i.e. an epidemic of particularly large dimensions affecting countries and entire continents. Long-term stay at home and self-isolation may have significantly impacted lifestyle, diet, food choices and access to food, as well as physical activity in the entire population, including students. The aim of the study was to examine the impact of social isolation caused by the coronavirus pandemic on changes in diet, lifestyle and body mass index in a group of students, so that we would be better prepared for future new viral infections with characteristics similar to Covid-19. The study was conducted in 2021 using a cross-sectional online survey (using the CAWI technique). The survey was addressed to students of universities in Poland who were over 18 years of age. After excluding forms completed incorrectly or with incorrect data, the final analysis of the results included the responses of 196 respondents. Statistical analyzes were performed in STATISTICA 13.3. Statistical significance was assumed at the level of p ≤ 0.05. The study involved 136 women and 60 men with an average age of 23. The majority of respondents were residents of cities with over 500,000 inhabitants (50%), were students of 1st degree (45%) in medical/natural sciences (36%). The largest percentage of respondents (above 70%), before the pandemic and during isolation, had normal body weight, according to the BMI. There were significant statistical differences between gender and changes during COVID-19 pandemic in sleeping (p=0.013), physical activity (p=0.028), as well as the consumption of tea (p=0.047), milk and dairy products (p=0.041), alcohol (p=0.001) and red meat (p=0.003), vegetables (p=0.049), sweets (p=0.029) and fast food (p=0.004). Due to the fact that the impact of the coronavirus pandemic on the diet and lifestyle has been demonstrated, it is very important that the recommendations of public health organizations spread the message about rational nutrition and physical activity in the event of new viral infections among young people, including students.

Research progress of probiotics and fermented feed effects on pork quality

AbstractWith the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

Beneficial effects of sour pork fermented with a Lactobacillus plantarum strain on lowering blood lipids in mice

As a type of main meat food, pork is widely accepted, and has been used over a long time by residents in China. However, its high cholesterol is the primary unfavourable factor that influences human health. The reduction of cholesterol content in pork through fermentation using probiotics may be a promising candidate approach. In the present work, the probiotic strains were obtained from traditional naturally fermented foods, and identified via monoclonal culture, morphological observation, biochemical detection, and 16S rRNA sequencing. The dominant strain was used to produce sour pork, which was applied to regulate lipid metabolism in mice. Results showed that a total of 31 strains were identified from the traditional naturally fermented foods, of which four strains had similar characteristics to Lactobacillus plantarum, and displayed good capacity for cholesterol degradation with metabolism efficiencies of 75.31% (DC2 strain), 68.01% (PC1 strain), 60.49% (SC1 strain), and 58.02% (DC1 strain). The dominant strain DC2 had 99.93% homology with L. plantarum. Following fermentation with DC2 strain (4 × 106 CFU/g inoculum size, 20-day incubation), the cholesterol in sour pork was significantly reduced with 77.2% efficiency. The serum lipids in mice that were fed with sour pork were significantly lower than those in mice that were fed with normal pork. In summary, a L. plantarum strain with good capacity for cholesterol degradation was obtained (CCTCC NO: M 2019121). The strain can be used to produce fermented sour pork. Dietary sour pork may be beneficial for lowering blood lipid levels.

Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence

Milk and meat are animal food sources that are rich in important nutrients for the health of the human body. However, because they are included in the perishable foods category, these two food ingredients are vulnerable to contamination and damage. Therefore, further processing is needed to increase the nutritional value and extend the shelf life of processed products. This community service program aims to transfer knowledge and skills in processing milk (yogurt) and meat (sausages) to partner communities, namely the residents of Aptrans Batujajar. Through training and mentoring, the main goal is to increase public awareness and creativity in processing dairy and meat foods. The method used in this program involves hands-on training in the manufacture of dairy and meat products. Additionally, assistance and monitoring are carried out to ensure in-depth understanding and increase community creativity in utilizing the knowledge gained. Through this program, a new product of economic value was successfully created, namely yogurt. This product has the potential to be further developed as an independent business that can support entrepreneurial creativity in the community.

Chemical characteristics of meat analog from sorghum, oyster mushroom, and red bean

Food security is a challenge faced by emerging countries such as Indonesia. One of the solutions is food diversification by developing meat analogs or meat substitutes, which are plant-derived food products typically processed to mimic the flavor, texture, and appearance of meat. Meat and animal-based food products are generally related to environmental threats like global greenhouse gases. Excessive red and processed meat consumption have also been identified as risk factors. Therefore, developing meat analogs from plant-based ingredients has advantages in creating a diverse, balanced, and healthy substitute. This study aims to determine the chemical characteristics of meat analogs from sorghum, oyster mushroom, and red bean. This research consisted of 4 treatments with the ratio of sorghum, oyster mushroom, and red bean (%): P1 (20:55:25), P2 (15:65:20), P3 (10:75:15), and P4 (5:85:10). Meat analog was analyzed such as water content, ash, fat, protein, carbohydrate, fiber, and Fe content. The results showed that the best treatment for physicochemical characteristics was P1 (20% sorghum:55% oyster mushroom:25% red bean), which contained fiber 3.99%, ash 0.90%, protein 7.02%, carbohydrate 42.34%, fat 1.35%, water 43.13%, and Fe 21.81%.

Research Progress of Electronic Nose and Near-Infrared Spectroscopy in Meat Adulteration Detection

China is a large consumer of meat and meat products. People’s daily diets include a variety of meat, but meat food adulteration problems are common. This paper discusses the research progress of the electronic nose and near-infrared spectroscopy in the field of meat adulteration detection. Through the study of dozens of related papers in recent years, it has been found that the use of the electronic nose and near-infrared spectroscopy for meat detection has the advantages of speed, a nondestructive nature, high sensitivity, strong quantitative analysis, high automation, a wide applicability, an improved product quality, and cost reduction over the traditional detection, but it may be limited in detecting the adulteration of a specific meat, and there are issues with the life and stability of the sensors of the electronic nose in the process of detection, along with the problems of the high requirements for the modeling of the data of near-infrared spectroscopy. This paper takes adulterated meat as the research object and briefly summarizes the detection principles of the electronic nose and near-infrared spectroscopy, as well as the types of sensors applied in the electronic nose. The research progress of the electronic nose and near-infrared detection technology in meat adulteration assessment is reviewed, the advantages and disadvantages of the two in practical application are analyzed, the classification of pattern recognition methods and their applications in meat identification are described, and the feasibility and practical significance of the joint application of the two in meat adulteration detection are envisioned. Meanwhile, the challenges faced by the two in meat detection are pointed out.

Measuring water holding capacity in poultry meat

In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measuring water exudate to predict the water holding capacity (WHC) during storage, processing, cooking, and/or distribution. More sophisticated methods include nuclear magnetic resonance (NMR) in which the relaxation of water molecules within a meat protein/gel system is measured to predict how the water (75% in lean meat) will behave during processing. Overall, the number of tests reported is also so high because there are quite big variations in test conditions (e.g., 750-30,000 g for centrifugal testing). The aim of this article (outcome of a symposium on methods for poultry meat characterization) is to help the reader navigate through the different setups and suggest standardized testing based on scientific principles. The recommended WHC test is the application of low centrifugal force (750 g so sample is not permanently deformed) to a protein gel, while the sample is placed on a screen platform to avoid reabsorbing the liquid separating during the slowing down of the centrifuge. It is also recognized that some meat samples (e.g., high in fat) might require a different g-force, so it is recommended to employ both the conditions mentioned above and the lab-specific conditions. Our overall goal should always be to increase uniformity in test procedures, which will enhance our capabilities to compare results among research groups.

Feeding on lactic acid bacteria isolated from food extends the lifespan of Caenorhabditis elegans.

Lactic acid bacteria (LAB) contribute to human health, and LAB functionality has been studied using Caenorhabditis elegans as an alternative host. However, many studies have focused on the efficacy of a single strain of LAB, and few reports have compared various LAB strains. In this study, we examined the effects of 15 strains of LAB isolated from vegetables, meat, and fermented foods on nematode longevity and healthy lifespan. To reduce the frequency of laborious survival observations, we performed a lifespan assay on agar plates containing 2'-deoxy-5-fluorouridine (FUdR), which inhibits egg hatching and prevents generation mixing. Four beneficial strains showed significant lifespan extension and increased spontaneous nematode mobility, regardless of treatment with or without FUdR and the frequency of survival observation. These results suggested increased longevity and an extended healthy lifespan, confirming the reliability of our method. The four strains are expected to show anti-ageing effects besides longevity and have effects on age-related degenerative diseases. Our labor-saving method can be used as an alternative to conventional methods and enable simultaneous screening of multiple strains. Future research could explore factors contributing to lifespan regulation by comparing and verifying differential strain effects on lifespan.

Sensitivity of commercial rapid test kit to pork contamination in processed foods

Guaranteeing halal products has now become a necessity, especially for food products. This is intended to ensure that the food produced is not contaminated with non-halal ingredients, including pork. Pork contamination in processed meat foods such as meatballs is still often found. Various tests can be done to detect the presence of pork in processed foods. One of them is a rapid test using the LFIA method. This test is widely used because it is more efficient, economical, and easy to prepare samples. A rapid pork contamination test kit (XEMA) has been circulating in Indonesia. In the research, the sensitivity of this rapid test kit was tested on processed meat foods with various concentrations of pork and variations in the main ingredients. The color test shows that the simulated samples of beef meatballs without added pork are dark greyish white, as are the simulated samples with concentrations of 1% and 10%. Meanwhile, samples with concentrations of 20% and 40% have a paler color. Meanwhile, there was no significant difference in the variation in pork concentration in meatballs with the main ingredients of chicken and fish. For smell and texture, there were no significant differences in the simulated samples, both the control and samples with varying concentrations. From testing, it is known that the test kit can detect the presence of pork up to a concentration of 10% in samples, with the main ingredients being beef, chicken, or fish. These results indicate that this rapid test kit can well detect pork contamination in processed food samples.

Amelioration of Phytanic Acid-Induced Neurotoxicity by Nutraceuticals: Mechanistic Insights.

Phytanic acid (PA) (3,7,11,15-tetramethylhexadecanoic acid) is a methyl-branched fatty acid that enters the body through food consumption, primarily through red meat, dairy products, and fatty marine foods. The metabolic byproduct of phytol is PA, which is then oxidized by the ruminal microbiota and some marine species. The first methyl group at the 3-position prevents the β-oxidation of branched-chain fatty acid (BCFA). Instead, α-oxidation of PA results in the production of pristanic acid (2,10,14-tetramethylpentadecanoic acid) with CO2. This fatty acid (FA) builds up in individuals with certain peroxisomal disorders and is historically linked to neurological impairment. It also causes oxidative stress in synaptosomes, as demonstrated by an increase in the production of reactive oxygen species (ROS), which is a sign of oxidative stress. This review concludes that the nutraceuticals (melatonin, piperine, quercetin, curcumin, resveratrol, epigallocatechin-3-gallate (EGCG), coenzyme Q10, ω-3 FA) can reduce oxidative stress and enhanced the activity of mitochondria. Furthermore, the use of nutraceuticals completely reversed the neurotoxic effects of PA on NO level and membrane potential. Additionally, the review further emphasizes the urgent need for more research into dairy-derived BCFAs and their impact on human health.

Dietary Factors Differ Between Young-Onset and Older-Onset Colorectal Cancer Patients

We aimed to evaluate differences in dietary factors between young-onset (diagnosed at ages <50) and older-onset colorectal cancer (CRC). CRC patients diagnosed from 1998 to 2018 reported to the Puget Sound Surveillance, Epidemiology, and End Results registry were recruited using mail and telephone. Consented patients completed questionnaires assessing demographics, medical history, and CRC risk factors, including dietary factors. We used multi-variable logistic regression to calculate adjusted odds ratios (ORs) and 95% confidence intervals (CIs) comparing dietary intake in young-onset vs. older-onset CRC. Analyses included 1,087 young- and 2,554 older-onset CRC patients. Compared to older-onset CRC, young-onset CRC patients had lower intake of vegetables (OR for highest intake vs. lowest = 0.59 CI: 0.55, 0.64) and fruit (OR for highest intake vs. lowest = 0.94 CI: 0.88, 0.99) and higher intake of processed meat (OR for highest intake vs. lowest = 1.82 CI: 1.11, 2.99) and spicy food (OR for highest intake vs. lowest = 1.69 CI: 1.09, 2.61). There was no statistically significant difference between young- and older-onset CRC patients for red meat consumption. Dietary patterns differed between young- and older-onset CRC; young-onset CRC patients had lower intake of vegetables and fruit and higher intakes of processed meat and spicy food.

Addressing the structural sophistication of meat via plant-based tissue engineering

The escalating environmental impact of traditional livestock farming, particularly beef production, has spurred the search for sustainable meat alternatives. This study introduces a novel Plant-Based Tissue Engineering (PBTE) approach, to replicate the complex structure and sensory experience of whole-muscle cuts of meat using plant-based ingredients. Leveraging principles of tissue engineering and advanced food manufacturing technologies, PBTE deconstructs meat into its fundamental components: muscle, fat, and connective tissue, and reconstructs them using a combination of plant proteins, fats and polysaccharide materials. The muscle component is reassembled to mimic the anisotropic fibrous structure of beef, while the fat component is engineered through lipid encapsulation within a hydrocolloid matrix. Advanced manufacturing techniques, including additive manufacturing and robotics, are utilized for precise spatial configuration and assembly of these components. Our findings demonstrate that PBTE can effectively replicate the mechanical integrity, texture, and sensory attributes of traditional meat, presenting a promising alternative that could significantly reduce the environmental footprint of meat production. This approach aligns with the principles of Soft Matter in the manipulation of artificial structures and materials for mimicking naturally occurring designs, such as whole cut meat foods. It also holds substantial potential for revolutionizing the alternative protein industry by catering to a broader consumer base, including flexitarians and meat-eaters.