11-Dec-2025 Carbon dioxide stunning boosts pork tenderness by reshaping muscle cell pathways Maximum Academic Press A research team compared the effects of electrical stunning and carbon dioxide (CO₂) stunning on pork quality in commercial Duroc × Landrace × Yorkshire pigs, revealing striking differences in how muscle cells die and degrade after slaughter. Journal Food Materials Research
11-Dec-2025 New UV-triggered packaging technology extends shelf life of chilled meat Maximum Academic Press A research team has developed a light-responsive packaging technology that could reshape food preservation. Journal Food Materials Research
11-Dec-2025 CRISPR-edited pig stem cells pave way for large-scale lab-grown meat Maximum Academic Press A research team has developed a serum-free system combined with CRISPR/Cas gene editing that enables long-term expansion and efficient muscle differentiation of porcine satellite cells, laying the foundation for scalable and sustainable cultured meat production. Journal Food Materials Research
10-Dec-2025 Three genes upregulated and Treg numbers decreased in canine massive hepatocellular carcinoma Osaka Metropolitan University An Osaka Metropolitan University-led study evaluated abnormal genes and immune cell composition in canine hepatocellular carcinoma through RNA sequencing. Journal BMC Veterinary Research
