Campbell concurs: "From a nutrition standpoint, lab-grown meat is meant to be very similar to regular meat, with the same protein, fat and nutrients like iron and vitamin B12," she said.

After years in which “plant-based” was the mantra, meat once again dominates the national conversation about dinner. Credit...Photo Illustration by Scott Semler for The New York Times.

Now the goal of eating less meat has lost its appeal. A convergence of cultural and nutritional shifts, supercharged by the return of the noted hamburger-lover President Donald Trump, has thrust ...

For the love of food safety, please put your meat back in the refrigerator. I was scrolling through TikTok and came across a video from New Zealand chef and cookbook author Andy Hearden (known as ...

Meat aging, or the practice of waiting to cut uncooked meat, and stress of the animal at death can affect the flavor and tenderness too. "A lot of it just depends upon the composition of the meat ...

Single nucleotide polymorphisms are variations of a single nucleotide base pair and can be associated to phenotypic characteristics. This study aimed to determine the association of CAPN1 and CAST ...

m-calpain, and calpastatin and their possible relationship with meat tenderness and to evaluate lipid oxidation, pH, and centesimal composition in lambs subjected to different nutritional systems. The ...

According to one well-known theory meat consumption made us human. As early as the mid-1950s, paleoanthropologist Raymond Dart coined the idea that our early ancestors hunted animals to survive on ...