Results 341 to 350 of about 18,168,317 (392)

Epidemiologic Burden of Red and Processed Meat Intake on Colorectal Cancer Mortality

Nutrition and Cancer, 2020
A clear epidemiologic association has been reported between intake of red processed meat and colorectal cancer. Therefore, an electronic search was performed in Global Health Data Exchange (GHDx) registry, using the keywords “diet high in red meat ...
C. Mattiuzzi, G. Lippi
semanticscholar   +1 more source

Liquid chromatography-mass spectrometry bottom-up proteomic methods in animal species analysis of processed meat for food authentication and the detection of adulterations.

Mass spectrometry reviews (Print), 2019
This review offers an overview of the current status and the most recent advances in liquid chromatography-mass spectrometry (LC-MS) techniques with both high-resolution and low-resolution tandem mass analyzers applied to the identification and detection
Anna Stachniuk, Agata Sumara, M. Montowska, E. Fornal   +3 more
semanticscholar   +1 more source

Cholesterol oxides in processed meats

Meat Science, 1986
Methods for the extraction of cholesterol oxides from meats were studied. A dry column technique for the extraction of sterols was found to be more rapid and convenient than conventional chloroform-methanol extraction. An overall yield of 32·0% and 23·6% for radiolabelled cholesterol and cholesterol oxides, respectively, was obtained after dry column ...
N A, Higley, S L, Taylor, A M, Herian, K, Lee   +3 more
openaire   +2 more sources

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

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

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

Red and processed meat consumption and cancer outcomes: Umbrella review.

Food Chemistry, 2021
Yin Huang, D. Cao, Zeyu Chen, Bo Chen, Jin Li, Jianbing Guo, Q. Dong, Liangren Liu, Q. Wei   +8 more
semanticscholar   +1 more source

Processed Meats

2000
Peter S. Murano, Elsa A. Murano
openaire   +2 more sources

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

Processing Chicken Meat

2002
Processing is a system of complex steps to convert the live bird into a ready-to-cook product, either as a whole bird or cut up into component parts. Each processing step is designed to perform a particular task in an efficient, sanitary manner (Brant, et al., 1982).
openaire   +1 more source