Fresh Meat: New Biosensor Accurately and Efficiently Determines Meat Freshness

Despite the technological advances keeping meat fresh for as long as possible, certain aging processes are unavoidable. Adenosine triphosphate is a molecule produced by breathing and responsible for providing energy to cells. When an animal stops breathing, ATP synthesis also stops, and the existing molecules decompose into acid, diminishing first flavor and then safety. Hypoxanthine and xanthine are intermediate steps in this transition. Assessing their prevalence in meat indicates its freshness. In AIP Advances, researchers developed a biosensor using graphene electrodes modified by zinc oxide nanoparticles to measure HXA. The team demonstrated the sensor’s efficacy on pork meat.

Podcast: Experts in Health: Disgust – why our bodies are designed to be repulsed

Dr Elisa Becker, Researcher in the Nuffield Department of Primary Care Health Sciences, discusses the role of disgust in protecting our health through the behavioural immune system, our relationship with eating meat and whether food packaging on animal products should go down the same path as cigarettes.

Protect Yourself Against Salmonella

David Winter, MD, at Baylor Scott & White Health, says proper hygiene is key to fighting against salmonella. What You Need to Know: Salmonella can cause severe diarrhea. Get a diagnosis first before treating salmonella. Salmonella symptoms include fever and…

This 4th of July, Learn How to Eat Healthy When Grilling

This week, Carol Nwelue, MD, at Baylor Scott & White Health, answers common patient questions and reacts to the latest medical research. Are there risks to eating food that has been grilled? (SOT@ :14, TRT :12) What are some tips…

High Protein, Plant-Based Wagyu Beef Helps Increase Immunity — ASEAN’s Best Food Innovation by Chula Students

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. Low in cholesterol, and seasoned with immunity-boosting herbs, this product is soon to be produced and sold in collaboration with Charoen Pokphand Foods (CPF).

Rutgers Expert Available to Discuss Risk Perception in COVID-19 Era

New Brunswick, N.J. (Oct. 26, 2020) – Rutgers University–New Brunswick Professor William Hallman is available for interviews on the science of risk perception and its practical implications in the COVID-19 era – a time of fear and anxiety among millions of…

Scientists Discover New Clue Behind Age-Related Diseases and Food Spoilage

Berkeley Lab scientists have made a surprising discovery that could help explain our risk for developing chronic diseases or cancers as we get older, and how our food decomposes over time.

Rutgers Experts Can Discuss Red Meat Controversy

New Brunswick, N.J. (Oct. 1, 2019) – Rutgers University–New Brunswick professors Daniel J. Hoffman and Donald W. Schaffner are available to comment on research in the Annals of Internal Medicine about the health risks of eating red and processed meats.…