Results 301 to 310 of about 20,163,735 (339)

Species-specific peptide-based liquid chromatography-mass spectrometry monitoring of three poultry species in processed meat products.

Food Chemistry, 2019
The detection of adulteration and mislabeling of food products, including intensively processed meat, is a challenge which needs urgent solutions to protect consumers' rights.
E. Fornal, M. Montowska
semanticscholar   +1 more source

High red and processed meat consumption is associated with non-alcoholic fatty liver disease and insulin resistance.

Journal of Hepatology, 2018
BACKGROUND & AIMS High red and processed meat consumption is related to type 2 diabetes. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines (HCAs), which are related to oxidative stress.
S. Zelber-Sagi, Dana Ivancovsky-Wajcman, Naomi Fliss Isakov, M. Webb, D. Orenstein, O. Shibolet, R. Kariv   +6 more
semanticscholar   +1 more source

Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues

, 2019
High-fat content is required during the manufacturing of processed meat products with desired quality characteristics; but due to the recent concern over the negative health implications of high-fat meat products, by various health organizations (WHO/FAO/
Y. Kumar
semanticscholar   +1 more source

Marvelous Meat: an Introduction to Meat, Meat Processing, and Meat Judging

2015
Helper's guide for the 4-H meat project.
DeMarco, Laurie W., Graham, Paul P.
openaire   +1 more source

Advances in ingredient and processing systems for meat and meat products

Meat Science, 2010
Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health ...
Jochen, Weiss, Monika, Gibis, Valerie, Schuh, Hanna, Salminen   +3 more
openaire   +2 more sources

A fast multiplex real-time PCR assay for simultaneous detection of pork, chicken, and beef in commercial processed meat products

LWT, 2019
As rapid and efficient methods for species identification were required, we developed a fast multiplex real-time polymerase chain reaction (PCR) assay based on TaqMan® probes to simultaneously detect pork, chicken, and beef in processed meat samples ...
Mi-Ju Kim, Hae-Yeong Kim
semanticscholar   +1 more source

New Concepts in Meat Processing

1975
Publisher Summary This chapter explains in detail the various processes and techniques involved in meat processing, and also illustrates how a study of a specific problem in a particular class of animals can make an impact on meat processing in general.
R H, Locker, C L, Cavey, P M, Nottingham, D P, Haughey, N H, Law   +4 more
openaire   +2 more sources

Carcinogenicity of consumption of red and processed meat.

The Lancet Oncology, 2015
V. Bouvard, D. Loomis, K. Guyton, Y. Grosse, F. Ghissassi, L. Benbrahim-Tallaa, N. Guha, Heidi Mattock, K. Straif   +8 more
semanticscholar   +1 more source

Oxidative processes in meat and meat products: Quality implications

Meat Science, 1994
Lipid peroxidation is, in most instances, a free radical chain reaction that can be described in terms of initiation, propagation, branching and termination processes. With regard to lipid peroxidation, one of the most important questions concerns the source of the primary catalysts that initiate peroxidation in situ in muscle foods.
openaire   +2 more sources

Tenderness in meat and meat alternatives: Structural and processing fundamentals

Comprehensive Reviews in Food Science and Food Safety
Abstract The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant‐based meats to increase consumer ...
Hexiang Xie, Lutz Grossmann
openaire   +2 more sources