Results 201 to 210 of about 266,991 (231)

Regarding: the impacts of partial replacement of red and processed meat with legumes or cereals on protein and amino acid intakes: a modelling study in the Finnish adult population. [PDF]

Ann Med
Mariotti F, Gardner C, Fouillet H, Huneau JF.   +3 more
europepmc   +1 more source

Comparison of the analytical performance of two different electrochemical sensors based on a composite of gold nanorods with carbon nanomaterials and PEDOT:PSS for the sensitive detection of nitrite in processed meat products. [PDF]

RSC Adv
Wahyuni WT, Rahman HA, Afifah S, Anindya W, Hidayat RA, Khalil M, Fan B, Putra BR.   +7 more
europepmc   +1 more source

Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach. [PDF]

Malays J Med Sci
Ab-Latif NI, Abdullah R, Omar S, Sanny M.   +3 more
europepmc   +1 more source

Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults. [PDF]

Br J Nutr
Goode JP, Smith KJ, Breslin M, Kilpatrick M, Dwyer T, Venn AJ, Magnussen CG.   +6 more
europepmc   +1 more source

Global, regional, and national burden of diet high in processed meat from 1990 to 2019: a systematic analysis from the global burden of disease study 2019. [PDF]

Front Nutr
Wang FX, Kong XH, Guo Z, Li LX, Zhang S.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Hot processing of meat

Meat Science, 1996
Economical advantages favour hot processing of meat. Losses during chilling, cost of refrigeration, labour and transportation can be considerably reduced giving to meat processors extra value. However, several technical and technological problems delay implementation of this technology by industry.
A. Tyburcy, A. Pisula
openaire   +3 more sources

Unprocessed Red Meat and Processed Meat Consumption

Annals of Internal Medicine, 2020
Fenglei Wang, Yi Wan
  +18 more sources

Processed Meats and Poultry [PDF]

, 1996
The products covered in this chapter are red meats that are processed primarily for the purpose of shelf-life extension and also for flavor enhancement. Specifically, modified-atmosphere-packaged (MAP) and vacuum-packaged (VP) meats are covered along with products such as wieners and sausages.
openaire   +1 more source

Safety of Meat and Processed Meat

2009
Part I.- Biological hazards in meat and processed meats 1.- Main concerns of pathogenic microorganisms in meat 2.- Fate of Escherichia coli O157:H7 in meat 3.- Insights in fresh meat spoilage 4.- Mycotoxins and toxins 5.- Transmissible spongiform encephalopathy and meat safety Part II.- Decontamination and/or protection technologies for meat processing
openaire   +2 more sources