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This article introduces a hypothesis that the enzyme catalase in processed meats may be a probable cause of higher cancer incidence due to its emission of electromagnetic fields, but no new clinical results are provided.

This review highlights how utilizing unconventional and non-traditional cell sources for cultivated meat production could overcome manufacturing challenges, with distinct biological advantages potentially improving bioprocess efficiency and enabling the creation of novel meat products, according to the authors.

This study found that cured meat products in South-west Nigeria contained cadmium at levels above acceptable limits, indicating a need for stricter regulatory control to protect public health.

This overview outlines the latest advancements and challenges in developing three-dimensional scaffolds for biomanufacturing cultured meat, focusing on organizing muscle stem cells to better mimic the structure of traditional meat. Results are not reported in the abstract.