Results 171 to 180 of about 63,467 (205)
Some of the next articles are maybe not open access.
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
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
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
Marvelous Meat: an Introduction to Meat, Meat Processing, and Meat Judging
2015Helper's guide for the 4-H meat project.
DeMarco, Laurie W., Graham, Paul P.
openaire +1 more source
Chemical safety of meat and meat products
Meat Science, 2010Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality.
Sabine, Andrée +4 more
openaire +2 more sources
Bacteriological flora of meat and meat products
Zentralblatt für Mikrobiologie, 1985The bacterial flora of meat and meat products consumed by Egyptian people was estimated. The highest counts, either for total viable bacteria and coliforms were found in sausage and in raw kofta and kabab, but they markedly decreased after grilling. Heavy loads of bacteria were also observed in the fresh beef samples, frozen imported beef, minced meat,
M K, Zahra, Z A, Helmy, R M, Musleh
openaire +2 more sources
1983
Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins.
openaire +1 more source
Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins.
openaire +1 more source
Authenticity issues in meat and meat products
Meat Science, 1996Proper product description is of crucial importance in ensuring fair trading practices and enabling consumers to make informed choices and is therefore addressed in some detail in UK food legislation. This paper will briefly examine the historical development of UK food laws and the meaning of "authenticity" within the context of current legislation ...
openaire +2 more sources