Results 331 to 340 of about 18,168,317 (392)

Associations of the consumption of unprocessed red meat and processed meat with the incidence of cardiovascular disease and mortality, and the dose-response relationship: A systematic review and meta-analysis of cohort studies

Critical reviews in food science and nutrition, 2022
Objectives The aim of this study was to examine the associations of unprocessed red meat and processed meat consumption with cardiovascular disease (CVD) incidence and mortality, and the dose-response relationship.
G. C. B. S. de Medeiros, Gabriela Xavier Barbalho Mesquita, S. Lima, D. Silva, Kesley Pablo Morais de Azevedo, Isac Davidson Santiago Fernandes Pimenta, Ana Katherine da Silveira Gonçalves de Oliveira, C. Lyra, D. G. Martínez, Grasiela Piuvezam   +9 more
semanticscholar   +1 more source

Red/processed meat consumption and non-cancer-related outcomes in humans: umbrella review

British Journal of Nutrition, 2022
The associations of red/processed meat consumption and cancer-related health outcomes have been well discussed. The umbrella review aimed to summarise the associations of red/processed meat consumption and various non-cancer-related outcomes in humans ...
Xingxia Zhang, Shi-lian Liang, Xinrong Chen, Jie Yang, Yong-Lin Zhou, Liang Du, Ka Li   +6 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

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, Pisula, A, Tyburcy
openaire   +2 more sources

Unprocessed Red Meat and Processed Meat Consumption

Annals of Internal Medicine, 2020
Yi, Wan, Fenglei, Wang
  +13 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 ...
Y. H. Hui, J. L. Aalhus, COCOLIN, Luca Simone, I. Guerrero Legarreta, L. M. Nollet, R. W. P.u.r.c.h.a.s. M. W. Schilling, P. Stanfield, Y. L. Xiong   +7 more
  +6 more sources

Red and Processed Meat Consumption and Risk for All-Cause Mortality and Cardiometabolic Outcomes

Annals of Internal Medicine, 2019
Growing evidence shows an increased risk for cardiometabolic disease associated with the consumption of red and processed meat. Although previous systematic reviews reported positive associations between red meat intake and all-cause mortality (1 ...
D. Zeraatkar, M. Han, G. Guyatt, Robin W. M. Vernooij, Regina El Dib, Kevin Cheung, Kirolos Milio, M. Zworth, J. Bartoszko, C. Valli, Montserrat Rabassa, Yung Lee, Joanna Zając, A. Prokop-Dorner, C. Lo, Małgorzata M. Bała, P. Alonso-Coello, Steven Hanna, Bradley C Johnston   +18 more
semanticscholar   +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, M. 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

Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies

European Journal of Epidemiology, 2021
M. Farvid, E. Sidahmed, N. Spence, Kingsly Mante Angua, B. Rosner, J. Barnett   +5 more
semanticscholar   +1 more source

Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence

Annals of Internal Medicine, 2019
Cancer is the leading cause of morbidity and mortality worldwide (1). Authorities have postulated that dietin particular, consumption of red meat and processed meatmay be a determinant of cancer risk (2). Many primary studies have reported an association
M. Han, D. Zeraatkar, G. Guyatt, Robin W. M. Vernooij, R. El Dib, Ying Zhang, Abdullah Algarni, G. Leung, Dawid Storman, C. Valli, Montserrat Rabassa, N. Rehman, Michael Parvizian, M. Zworth, J. Bartoszko, L. Lopes, D. Sit, M. Bała, P. Alonso-Coello, B. Johnston   +19 more
semanticscholar   +1 more source