Results 281 to 290 of about 20,163,735 (339)

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021).

Food Research International, 2021
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat.
Ume Roobab, Abdul Waheed Khan, J. M. Lorenzo, Rai Naveed Arshad, Bo‐ru Chen, Xin‐an Zeng, Alaa El-Din Bekhit, Raheel Suleman, Rana Muhammad Aadil   +8 more
semanticscholar   +1 more source

Unprocessed Red Meat and Processed Meat Consumption

Annals of Internal Medicine, 2020
Cynthia L, Gong, Nadine K, Zawadzki, Roy, Zawadzki, Jeffrey, Tran, Joel W, Hay   +4 more
  +13 more sources

Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large‐scale case–control study

International Journal of Cancer, 2020
The current study aimed to investigate the relationship between red and white meat subtypes, processed meat (divided into traditional “Khlii, Kaddid” and industrially processed meat) and colorectal cancer (CRC) risk, considering CRC subsites, in Moroccan
Meimouna S Deoula, Khaoula El kinany, Inge Huybrechts   +2 more
exaly   +2 more sources

Handbook of Meat and Meat Processing

2012
Meat Industries Meat Industries: Characteristics and Manufacturing Processes Y. H. Hui Meat Science Muscle Biology Amanda D. Weaver Meat Composition Robert G. Kauffman Postmortem Muscle Chemistry Marion L. Greaser and Wei Guo Quality and Other Attributes Meat Color Lorenzo Castigliego, Andrea Armani, and Alessandra Guidi Flavors and Flavor Generation ...
YETİM, Hasan, KESMEN, Zülal
  +6 more sources

A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Trends in Food Science & Technology, 2020
Background Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL) are two typical advanced glycation end products (AGEs) formed at the advanced stage of Maillard reaction.
Zongshuai Zhu, Ming Huang, Yiqun Cheng, I. Khan, Jichao Huang   +4 more
semanticscholar   +1 more source

Red meat, processed meat, and other dietary protein sources and risk of overall and cause-specific mortality in The Netherlands Cohort Study

European Journal of Epidemiology, 2019
Processed meat and red meat have been associated with increased mortality, but studies are inconsistent and few have investigated substitution by other protein sources.
Piet A Van den Brandt
exaly   +2 more sources

Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review.

Meat Science, 2020
The assessment of the actual contribution of red or processed meat to increasing the risk of suffering cardiovascular diseases (CVD) requires identification of specific harmful components and their underlying pathological mechanisms.
J. Delgado, D. Ansorena, T. Van Hecke, I. Astiasarán, S. De Smet, M. Estévez   +5 more
semanticscholar   +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   +1 more source

Patterns of Red and Processed Meat Consumption and Risk for Cardiometabolic and Cancer Outcomes

Annals of Internal Medicine, 2019
Observational studies have reported higher incidence of all-cause mortality, cardiometabolic diseases, and cancer outcomes in people who consume greater quantities of red meat (16).
Robin W. M. Vernooij, D. Zeraatkar, M. Han, R. El Dib, Max Zworth, Kirolos Milio, D. Sit, Yung Lee, Huda Gomaa, C. Valli, M. Świerz, Yaping Chang, S. Hanna, P. Brauer, J. Sievenpiper, R. D. de Souza, P. Alonso-Coello, M. Bała, G. Guyatt, B. Johnston   +19 more
semanticscholar   +1 more source

Meat Processing

2002
Defining meat quality. Part 1 Analysing meat quality: Factors affecting the quality of raw meat Nutritional quality of meat Lipid-derived flavours in meat products Modelling colour stability in meat Fat content of meat and meat products. Part 2 Measuring quality: Quality indicators for raw meat Sensory analysis of meat On-line monitoring of meat ...
Joseph Kerry, John Kerry, Ledward David
openaire   +2 more sources