Results 61 to 70 of about 1,909,775 (232)
Plant‐based foods as meat and fat substitutes
Food Science & Nutrition, 2023 AbstractAnimal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative
Claire D. Munialo, Frank Vriesekoop
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WHOLESALE DEMAND FOR USDA QUALITY GRADED BOXED BEEF AND EFFECTS OF SEASONALITY [PDF]
This study estimates wholesale demand for pork, chicken, and quality differentiated beef. We estimate meat retailer own- and cross-price demand elasticities for USDA Choice and Select boxed beef.
Fox, John A. +3 more
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Are ultra-processed plant-based meats better than the alternative?
Clinical Nutrition Open ScienceSummary: Studies link high consumption of ultra-processed foods to increased risks of a variety of adverse health outcomes, including all-cause mortality. However, these associations appear to be driven largely by sweetened beverages and processed meats,
Michael Greger
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Is Meat the New Tobacco? Regulating Food Demand in the Age of Climate Change [PDF]
, 2019 Switching from a meat-heavy to a plant-based diet is one of the highest-impact lifestyle changes for climate mitigation and adaptation. Conventional demand-side energy policy has focused on increasing consumption of efficient machines and fuels ...
Chenyang, Lingxi
core
Assessing consumer acceptance of organic sausage products without curing agents [PDF]
, 2007 This paper presents and comments the results of sales experiments on newly developed organic meat products. The main goal of a research study was to examine the issue of consumer acceptance of organic sausage products with no curing agents.
Hamm, Ulrich, Wild, Sandra
core
Animal NutritionThis study aimed to investigate the effects of different proportions of dietary fermented sweet potato residue (FSPR) supplementation as a substitute for corn on the nutrient digestibility, meat quality, and intestinal microbes of yellow-feathered ...
Ting Yao +11 more
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Frontiers in Sustainable Food Systems, 2020 Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo +17 more
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Analysis of meat consumption based on the matrix of growth [PDF]
Journal of Agricultural Sciences (Belgrade), 2008 Using the matrix of growth it is possible to examine, in a specific way, structural relations of growth in order to discover the mutual influences of activities and their linking into systems.
Lakić Nada, Krivokapić Mirjana
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A STATISTICAL ANALYSIS OF DEMAND FOR BEEF, MUTTON/GOAT, PORK AND CHICKEN IN KENYA, 1961-1991 [PDF]
This study examines the demand for beef, mutton/goat, pork and chicken in Kenya for the period 1961 to 1991. A log linear function was used to estimate direct, cross and income elasticities.
Belete, Abenet, Chanyalew, Demese
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