Results 11 to 20 of about 498,203 (311)
International Journal of Food Design, 2020 We are facing a pandemic: climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: meat.
Louise Beck Brønnum +2 more
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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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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
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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 +8 more
doaj +1 more source
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 +6 more
doaj +1 more source
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 +6 more
doaj +1 more source
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 +6 more
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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 +12 more
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, 2021 If you are yearning pork, then you are at the correct place! While our selling online meat business has expanded since our modest start with a few meat products, to provide an extensive quality of local proteins by our online meat shop, pork will ...
Giggs meat
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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 +6 more
doaj +1 more source