Results 11 to 20 of about 1,442,391 (360)

Culture, meat, and cultured meat [PDF]

Journal of Animal Science, 2020
Abstract Cultured meat grown in vitro from animal cells has the potential to address many of the ethical, environmental, and public health issues associated with conventional meat production. However, as well as overcoming technical challenges to producing cultured meat, producers and advocates of the technology must consider a range of ...
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Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats [PDF]

, 2016
This study reports on a comprehensive comparison of the effects of soy and meat proteins given at the recommended level on physiological markers of metabolic syndrome and the hepatic transcriptome.
A Hagiwara, A Lass, A Shukla, A Subramanian, AM Uhe, B He, BB Albert, C Brandsch, C Chaveroux, CJ Andersen, CW Law, D Eberle, D El Khoury, D Gaidatzis, D Karolchik, D Merico, D Ord, D Tome, DW Gietzen, E Tornberg, G Fromentin, G Sarwar, H Sidransky, HX Yuan, J Cacho, J Schwarz, JI Lee, JL Jewell, JM Beasley, KK Carroll, L Abatangelo, L Noriega-Lopez, LE Matarese, M Friedman, M Shimobayashi, MD Robinson, MD Robinson, ME Ritchie, ML Orgeron, MS Kilberg, N Tachibana, PG Reeves, PM Leung, PM Pereira, R Bourgon, R Hoffenberg, R Hosomi, S Guo, S Madani, S Wen, SM Potter, SN Twigger, T Berry, TG Anthony, V Ranawana, W Gade, W Kang, Y Takahashi   +57 more
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Evaluation of pig welfare in lairage and process hygiene in a single abattoir

Meat Technology, 2018
Food safety is indirectly affected by the welfare of food animals, due to close links between animal welfare, animal health and food borne diseases. Stress factors and poor welfare can lead to increased susceptibility to disease among animals and may ...
Ivan Nastasijevic, Brankica Lakicevic, Mladen Raseta, Vesna Djordjevic, Vesna Jankovic, Boris Mrdovic, Ivana brankovic-Lazic   +6 more
doaj   +1 more source

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Food Science and Human Wellness, 2021
Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated.
Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang   +8 more
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CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY

Теория и практика переработки мяса, 2019
Climate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex ...
Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic   +6 more
doaj   +1 more source

Lipidomic analysis and classification of Iberian dry‐cured hams with low field NMR

Food Frontiers, 2023
Iberian ham is a high‐quality food that is traditionally produced from black pigs that are native to the Iberian Peninsula. The taste and texture of Iberian ham are largely determined by its lipid content and composition.
Abraham Pajuelo, José Luis Ramiro, María Luisa Fernández‐Marcos, Soledad Sánchez, Trinidad Pérez‐Palacios, Teresa Antequera, Carlos F. Marcos   +6 more
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Physical optimization of cell proliferation and differentiation using spinner flask and microcarriers

AMB Express, 2022
The traditional breeding industry has been increasingly saturated and caused environmental pollution, disease transmission, excessive resource use, and methane emission; however, it still cannot meet the needs of the growing population.
Feng Yang, Shouwei Wang, Yingying Li, Shilei Li, Wenting Liu, Yushuang Li, Haijuan Hu   +6 more
doaj   +1 more source

Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats

Scientific Reports, 2017
The impact of dietary soybean oil, lard and fish oil on physiological responses in middle age is little studied. In this study, we investigated the changes of oxidative stress, inflammatory cytokines, telomere length, and age-related gene expression in ...
Yingqiu Li, Fan Zhao, Qiayu Wu, Mengjie Li, Yingying Zhu, Shangxin Song, Jing Zhu, Yafang Ma, He Li, Xuebin Shi, Xinglian Xu, Guanghong Zhou, Chunbao Li   +12 more
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Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production

Czech Journal of Food Sciences, 2016
The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and ...
Joanna Żochowska-Kujawska, Kazimierz Lachowicz, Małgorzata Sobczak, Grzegorz Bienkiewicz, Grzegorz Tokarczyk, Marek Kotowicz, Ewelina Machcińska   +6 more
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Meat and Meat Products [PDF]

Journal of AOAC INTERNATIONAL, 1997
Butchers’ beef, for roasting or grilling, comes from male and female animals of about 15 to 24 months of age. Newer breeds from Europe such as the Charolais, Simmenthal and Belgian Blue have higher yields of saleable meat than traditional British breeds such as Aberdeen Angus and Hereford.
M. D. Ranken, R. C. Kill, C. Baker
openaire   +4 more sources