Results 111 to 120 of about 295,054 (162)
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Authentication of meat and meat products
Meat Science, 2010In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient ...
Ballin N Z
exaly +3 more sources
Biogenic Amines in Meat and Meat Products
Critical Reviews in Food Science and Nutrition, 2004It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines ...
Ruiz-Capillas, Claudia +1 more
openaire +3 more sources
Current Opinion in Allergy & Clinical Immunology, 2009
This review summarizes the scientific evidence on meat allergy, an unusual disorder, whose prevalence in some European countries (such as Italy) may be increasing.Data reported in this review underline some interesting points: in meats rarely consumed, such as kangaroo, whale and seal, the main allergens are only partially correlated to those detected ...
P. Restani +3 more
openaire +2 more sources
This review summarizes the scientific evidence on meat allergy, an unusual disorder, whose prevalence in some European countries (such as Italy) may be increasing.Data reported in this review underline some interesting points: in meats rarely consumed, such as kangaroo, whale and seal, the main allergens are only partially correlated to those detected ...
P. Restani +3 more
openaire +2 more sources
1993
Actin is the major constituent of the thin myofilament, part of the contractile mechanism of muscles. The molecular weight is estimated to be about 43000. It binds one molecule each of nucleotide (ATP or ADP) and divalent cation (calcium or magnesium).
J. L. Marsden, R. L. Henrickson
openaire +2 more sources
Actin is the major constituent of the thin myofilament, part of the contractile mechanism of muscles. The molecular weight is estimated to be about 43000. It binds one molecule each of nucleotide (ATP or ADP) and divalent cation (calcium or magnesium).
J. L. Marsden, R. L. Henrickson
openaire +2 more sources
2018
Food Fraud has been around a long time but following several highly mediatised incidents such as the milk and infant formula contaminated with melamine in 2008 and the horsemeat scandal in 2013, all authenticity issues have become big news. Regulators and customers now require food operators to keep abreast of any potential risks and to regularly ...
Valli E. +3 more
openaire +2 more sources
Food Fraud has been around a long time but following several highly mediatised incidents such as the milk and infant formula contaminated with melamine in 2008 and the horsemeat scandal in 2013, all authenticity issues have become big news. Regulators and customers now require food operators to keep abreast of any potential risks and to regularly ...
Valli E. +3 more
openaire +2 more sources
1990
Meat is taken to mean the flesh, including fat, and the skin, rind, gristle and sinew in amounts naturally associated with the flesh used, of any animal or bird which is normally used for human consumption, and includes the offals. Excluded from the above are other parts of the carcase, such as horn, hooves, claws, bristles, wool and skins of animals ...
C. M. E. Catsberg +1 more
openaire +1 more source
Meat is taken to mean the flesh, including fat, and the skin, rind, gristle and sinew in amounts naturally associated with the flesh used, of any animal or bird which is normally used for human consumption, and includes the offals. Excluded from the above are other parts of the carcase, such as horn, hooves, claws, bristles, wool and skins of animals ...
C. M. E. Catsberg +1 more
openaire +1 more source
To meat or not to meat? Processed meat and risk of dementia
The American Journal of Clinical Nutrition, 2021Tian-Shin, Yeh +2 more
openaire +2 more sources
After Dinner Conversation
How do we decide what meat is acceptable to eat? In this philosophical short story fiction, a crew of over a 100 are onboard a ship, and slowly starving. The captain is worried they might all starve before finding their way to shoreline. They try fishing off the side of the boat, the but seas are uncharacteristically empty, that is, until they net a ...
openaire +1 more source
How do we decide what meat is acceptable to eat? In this philosophical short story fiction, a crew of over a 100 are onboard a ship, and slowly starving. The captain is worried they might all starve before finding their way to shoreline. They try fishing off the side of the boat, the but seas are uncharacteristically empty, that is, until they net a ...
openaire +1 more source
2019
Meat is an important foodstuff, both from a nutritional and economic standpoint, available under a wide variety of raw and processed variants, including cooked, dry-cured, fermented, and smoked products. This chapter outlines the microbial diversity of meat and different meat products.
Wim Geeraerts +3 more
openaire +1 more source
Meat is an important foodstuff, both from a nutritional and economic standpoint, available under a wide variety of raw and processed variants, including cooked, dry-cured, fermented, and smoked products. This chapter outlines the microbial diversity of meat and different meat products.
Wim Geeraerts +3 more
openaire +1 more source