Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium [PDF]
, 2007 Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats.
Santarelli, Raphaëlle, L. +6 more
core +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source
MicrobiologyOpen, Volume 15, Issue 3, June 2026.Clostridioides difficile infections are increasingly problematic in areas with already burdened healthcare systems. From a One‐Health perspective, a lack of surveillance in developing countries greatly contributes to the limited information available on the zoonotic and foodborne potential of C. difficile.
M. Gouws, P. E. Strydom, D. Rip
wiley +1 more source
Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage. [PDF]
Antioxidants (Basel), 2022 Boateng EF, Yang Z, Zhang W.
europepmc +1 more source
Effect of Different Levels of Beef and Duck Meat on the Properties of Sausage
Pakistan Journal of Nutrition, 2012 This study was conducted in the meat laboratory of the Department of Animal Resources in the College of Agriculture at the University of Basrah during the period 20/2/2012 to 20/5/2012. Different levels of beef meat and duck meat were used in the production of Sausage according to the fallowing treatments. Treatment A (100% beef meat), B (75% beef meat+
Muharb A. Tahir +2 more
openaire +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Wild boar fat analysis in beef sausage using Fourier Transform Infrared (FTIR Method) Combined with chemometrics [PDF]
, 2018 Background: Sausage is ready to eat meals for children, adolescents, and older adults. The meat contained in a beef sausage might not be consistent to the one listed on the label.
Sari, Tengku Nur Indah, Guntarti, Any
core
Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process. [PDF]
Foods, 2022 Wang K +9 more
europepmc +1 more source
Impact of Bromelain‐Enriched Pineapple Stem Marination and Sous Vide Processing on Goose Breast Meat
Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.Pineapple stem‐derived bromelain marinade combined with sous vide processing improves the quality characteristics of goose breast meat from Turkish genotypes (Aksaray and Kars). Goose breast samples were marinated with either water (control), pineapple stem‐free solution, or bromelain‐rich pineapple stem extract prior to sous vide cooking at 70°C for 2
Sabire Yerlikaya +3 more
wiley +1 more source
Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural-functional additives on chemical and microbial qualities of cooked beef sausage. [PDF]
Food Sci Nutr, 2022 Aminzare M +4 more
europepmc +1 more source