Novel Approaches to Reducing Gastric Cancer Risk through Electromagnetic Signal Treatment of Pork Meat and Its Effects on MAPK Pathway Modulation

Our study investigated the effects of electromagnetic signal (EMS) exposure on pork meat, aiming to explore its potential to enhance food quality and reduce risk factors associated with gastric cancer (GC). Using a transcriptomic approach, we analyzed the RNA-sequencing data from pork meat treated with EMS. The study includes six samples: two from EMS-treated (EMS-T), two from EMS-untreated (EMS-UT), and two from the control group. The RNA-seq data are paired-end, with reads representing both the forward (1) and reverse (2) strands. Differentially expressed genes (DEGs) were identified by comparing EMS-T vs. Control and EMS-UT vs. Control groups. The raw RNA-sequencing data and DEGs have been deposited for further analysis.