The global demand for animal protein presents significant challenges in the production of nutritionally rich foods, such as milk and meat. Traditionally, the quality of these products is assessed using physicochemical, microbiological, and sensory methods. Although effective, these techniques are constrained by time limiting their widespread application. Furthermore, growing concerns regarding sustainability, animal welfare, and transparency have driven the development of technologies to enhance the rapid and precise assessment of food quality. In this context, omics technologies have transformed the characterization of animal-origin food by providing in-depth molecular understanding of their composition and quality. These tools enable the identification of biomarkers, adulteration detection, optimization of nutritional profiles, and enhancement of authentication and traceability, facilitating the development of functional foods. Despite their potential, several barriers persist, including high implementation cost, the need for specialized infrastructure, and the complexity of integrating multi-omics data. The main aim of this review was to provide information on advances in the application of omics technologies in dairy and meat production systems and studies that use them in food quality, authentication, and sustainability. It also outlines opportunities in areas such as fraud prevention and functional product development to support the transition to safer, healthier, and more transparent food systems.

Cancer is one of the leading global causes of death and disease, and treatment options are constantly evolving. In this sense, the use of monoclonal antibodies (mAbs) in immunotherapy has been considered a fundamental aspect of modern cancer therapy. In order to avoid collateral damage, it is indispensable to identify specific molecular targets or biomarkers of therapy and/or diagnosis (theragnostic) when designing an appropriate immunotherapeutic regimen for any type of cancer. Furthermore, it is important to understand the currently employed mAbs in immunotherapy and their mechanisms of action in combating cancer. To achieve this, a comprehensive understanding of the biology of cancer cell antigens, domains, and functions is necessary, including both those presently utilized and those emerging as potential targets for the design of new mAbs in cancer treatment. This review aims to provide a description of the therapeutic targets utilized in cancer immunotherapy over the past 5 years, as well as emerging targets that hold promise as potential therapeutic options in the application of mAbs for immunotherapy. Additionally, the review explores the mechanisms of actin of the currently employed mAbs in immunotherapy.

The microbiome is a complex ecosystem of microorganisms that inhabit a specific environment. It plays a significant role in human health, from food digestion to immune system strengthening. The “Novel Foods” refer to foods or ingredients that have not been consumed by humans in the European Union before 1997. Currently, there is growing interest in understanding how “Novel Foods” affect the microbiome and human health. The aim of this review was to assess the effects of “Novel Foods” on the human gut microbiome. Research was conducted using scientific databases, focusing on the literature published since 2000, with an emphasis on the past decade. In general, the benefits derived from this type of diet are due to the interaction between polyphenols, oligosaccharides, prebiotics, probiotics, fibre content, and the gut microbiome, which selectively promotes specific microbial species and increases microbial diversity. More research is being conducted on the consumption of novel foods to demonstrate how they affect the microbiome and, thus, human health. Consumption of novel foods with health-promoting properties should be further explored to maintain the diversity and functionality of the gut microbiome as a potential tool to prevent the onset and progression of chronic diseases.

Non-bovine dairy animals, commonly referred to as non-traditional dairy species, include goats, sheep, yaks, buffalo, donkeys, alpacas, llamas, and other less commonly farmed species. These animals have been integral to livestock systems since ancient times, providing milk and other essential products. Despite their historical significance, dairy production from many of these species remains predominantly confined to rural areas in developing countries, where scientific advancements and technical improvements are often limited. As a consequence of this, the scientific literature and technological developments in the processing and characterization of dairy products from these species have lagged behind those for cow’s milk. This review aims to compile and analyze existing research on dairy products derived from non-traditional animals, focusing on their molecular characteristics, including proteins (alpha, beta, kappa, and total casein), fats (cholesterol and total fat), lactose, albumin, ash, total solids, and somatic cell count, among others, for each of these species. Additionally, we discuss emerging technologies employed in their processing, encompassing both non-thermal methods (such as high-pressure processing, pulsed electric fields, ultrasound processing, UV-C irradiation, gamma radiation, microfiltration, and cold plasma processing) and thermal methods (such as ohmic heating). This review also explores the specific potential applications and challenges of implementing these technologies. By synthesizing recent findings, we aim to stimulate further research into innovative technologies and strategies that can enhance the quality and yield of non-bovine dairy products. Understanding the unique properties of milk from these species may lead to new opportunities for product development, improved processing methods, and increased commercialization in both developing and developed markets.

Beef patties are highly consumed worldwide. However, its formulations often include synthetic antioxidants and antimicrobials. Murtilla (Ugni molinae Turcz.), a shrub native to southern Chile, has leaves with a polyphenolic concentration 3.2 times higher than its fruits. This study evaluated the effects of three concentrations of murtilla leaf powder (500, 1000, and 1500 mg/kg) on the microbiological, physicochemical, and sensory parameters of beef patties, compared to controls without antioxidants and with erythorbate (500 mg/kg). The patties were stored at 2 °C for 12 days in a modified atmosphere (80% O₂/20% CO₂). No changes were observed in proximal composition; however, the 1500 mg/kg concentration affected the redness (a*) of the beef patties (15.04 vs. 19.37 in the control) (p ≤ 0.05). Oxidative stability increased as follows: Mu1500 (88.21%) > sodium erythorbate (83.5%) > Mu500 (79.7%) > Mu1000 (78.8%). Natural antioxidants decreased the deterioration of essential fatty acids such as linoleic acid. Aerobic mesophilic microorganism growth in the murtilla treatment was lower than in the control (2.06 log cfu/g vs. 3.83 log cfu/g). Murtilla leaf powders show promising results as a substitute for synthetic antioxidants and antimicrobials. Mu500 treatment improved the physicochemical and microbiological quality parameters without compromising the sensory characteristics.

Worldwide, there are reports indicating that sheep raised in insular systems spontaneously consume seaweed. In the southern hemisphere, there exists Durvillaea antarctica, a brown seaweed that possesses minerals and fatty acids that could improve some aspects of sheep production and meat quality, respectively. However, the consumption of this algae in lambs has been scarcely studied. The objective of this study was to evaluate the effects of dietary inclusion of Durvillaea antarctica meal on the growth performance, blood profile, and meat quality of fattening lambs. Thirty Araucana Creole lambs were housed and allocated to three pens. One pen served as a control, while the remaining two were supplemented with diets containing 5% and 10% Durvillaea antarctica meal. After 9 weeks, the animals were slaughtered. The dietary treatments did not significantly affect body weight and blood biochemical parameters. However, changes were observed in meat quality traits, including increased redness and reduced luminosity in the loin for the high inclusion treatment, in addition to slight alterations in pH and lower lipid oxidation in lambs’ meat fed Durvillaea antarctica. Furthermore, the meat from lambs supplemented with Durvillaea antarctica exhibited increased levels of linoleic acid and arachidonic acid, along with higher monounsaturated fatty acid content and a reduced omega-3/omega-6 ratio. This study shows that Durvillaea antarctica can be used to feed lambs without impairing growth or production parameters, which has been little studied. It is possible that this brown seaweed could be considered a natural additive to improve the quality and nutritional value of lamb meat. The effect of this seaweed on other ruminant models could be addressed in future studies.