Results 91 to 100 of about 18,168,317 (392)
A SYBR green real-time PCR assay to detect and quantify pork meat in processed poultry meat products [PDF]
, 2013 Species identification in meat products has grown in interest in recent years since these foodstuffs are susceptible targets for fraudulent labelling.
Amaral, Joana S. +3 more
core +1 more source
Diabetes Care, 2020 OBJECTIVE There is sparse evidence for the association of suitable food substitutions for red and processed meat on the risk of type 2 diabetes. We modeled the association between replacing red and processed meat with other protein sources and the risk ...
D. Ibsen +42 more
semanticscholar +1 more source
Advanced Engineering Materials, EarlyView.Predicting extreme defects in additive manufacturing remains a key challenge limiting its structural reliability. This study proposes a statistical framework that integrates Extreme Value Theory with advanced process indicators to explore defect–process relationships and improve the estimation of critical defect sizes. The approach provides a basis for
Muhammad Muteeb Butt +8 more
wiley +1 more source
PCR-RFLP Using BseDI Enzyme for Pork Authentication in Sausage and Nugget Products [PDF]
, 2011 A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using BseDI restriction enzyme had been applied for identifying the presence of pork in processed meat (beef sausage and chicken nugget) including before and after frying ...
Abidin, M. Z. (M) +3 more
core
Power ultrasound in meat processing [PDF]
Meat Science, 2015 Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing.
A.D. Alarcon-Rojo +4 more
openaire +2 more sources
Advanced Functional Materials, EarlyView.Biofabrication aims at providing innovative technologies and tools for the fabrication of tissue‐like constructs for tissue engineering and regenerative medicine applications. By integrating multiple biofabrication technologies, such as 3D (bio) printing with fiber fabrication methods, it would be more realistic to reconstruct native tissue's ...
Waseem Kitana +2 more
wiley +1 more source
A prospective study of red and processed meat intake in relation to cancer risk.
PLoS Medicine, 2007 BackgroundRed meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective study has examined meat intake in relation to a range of malignancies.
Amanda J Cross +5 more
doaj +1 more source
Freeze-Dried Ham Promotes Azoxymethane-Induced Mucin-Depleted Foci and Aberrant Crypt Foci in Rat Colon [PDF]
, 2010 Processed and red meat consumption is associated with the risk of colorectal cancer. Meta-analyses have suggested that the risk associated with processed meat is higher. Most processed meats are cured and cooked, which leads to formation of free nitrosyl
Bonneson C +16 more
core +4 more sources
Processed meat: the real villain? [PDF]
Proceedings of the Nutrition Society, 2015 Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve
Rohrmann, Sabine, Linseisen, Jakob
openaire +5 more sources
Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage [PDF]
, 2023 Samuel C. Watson +4 more
openalex +1 more source