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Gastronomica, 2015
Banquets are a central part of American political culture, combining culinary and rhetorical “red meat.” These are gatherings for the partisan faithful, aiding in fundraising or honoring electoral victors. As in the case of Joseph McCarthy’s claims of subversives in the US State Department, banquets can be a platform for gaining public notice. However,
Christine Simonian Bean, Gary Alan Fine
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Banquets are a central part of American political culture, combining culinary and rhetorical “red meat.” These are gatherings for the partisan faithful, aiding in fundraising or honoring electoral victors. As in the case of Joseph McCarthy’s claims of subversives in the US State Department, banquets can be a platform for gaining public notice. However,
Christine Simonian Bean, Gary Alan Fine
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Veterinary Clinics of North America: Food Animal Practice, 2003
The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands.
Gary W, Brester +2 more
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The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands.
Gary W, Brester +2 more
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Samonellosis and meat hygiene: red meat
Veterinary Record, 1975The association between salmonellosis in man and the infection in food animals has been clearly established. There is, moreover, little doubt that abattoir by-products, effluent and solid waste may allow the recycling of infection in animals. The potential hazard posed by salmonellosis to human and animal health will be reduced only by a greater ...
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Cryoprotectants for frozen red meats
Meat Science, 1998This present research explores the sensory characteristics of several cryoprotectant carbohydrates that could be added to frozen red meat. The cryoprotectants were sucrose, dsorbitol, maltodextrin DE 24-38 and synthetic polydextrose. The sweetness of aqueous solutions of sorbitol, maltodextrin and polydextrose was compared to standard 0.8% sucrose ...
A, Tomaniak, I, Tyszkiewicz, J, Komosa
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Meat Science, 2012
The influence of data and recommendations from developed countries on nutrition guidance has overshadowed recognition of the key micronutrients and protein contributed by red meat to the global food supply. Relative to the energy it contributes, the impact of red meat on the nutritional quality of the human diet via its contribution of protein and key ...
Shalene, McNeill, Mary E, Van Elswyk
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The influence of data and recommendations from developed countries on nutrition guidance has overshadowed recognition of the key micronutrients and protein contributed by red meat to the global food supply. Relative to the energy it contributes, the impact of red meat on the nutritional quality of the human diet via its contribution of protein and key ...
Shalene, McNeill, Mary E, Van Elswyk
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BMJ, 1997
The British government denied last week that it had suppressed a year old report by its own meat inspectors which stated that abattoirs had become breeding grounds for Escherichia coli . When the report came to light in press leaks, ministers were wrongfooted by having to admit that they had not seen it. Neither had the report been passed to Professor
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The British government denied last week that it had suppressed a year old report by its own meat inspectors which stated that abattoirs had become breeding grounds for Escherichia coli . When the report came to light in press leaks, ministers were wrongfooted by having to admit that they had not seen it. Neither had the report been passed to Professor
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Revue medicale suisse, 2020
The goal of this article is to provide an informative review on allergy to mammalian meat. The main allergen contained in « red meat » is the alpha-gal (galactose-alpha-1,3-galactose) that is found in all non-primate mammalian tissues. IgE-mediated allergy to alpha-gal appears typically delayed from the consumption of meat, often three to six hours ...
Ophélie, Marchal, Daniele, Allali
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The goal of this article is to provide an informative review on allergy to mammalian meat. The main allergen contained in « red meat » is the alpha-gal (galactose-alpha-1,3-galactose) that is found in all non-primate mammalian tissues. IgE-mediated allergy to alpha-gal appears typically delayed from the consumption of meat, often three to six hours ...
Ophélie, Marchal, Daniele, Allali
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2019
Meat is a major component of the diets of many people around the world. Animals slaughtered for meat traditionally were immediately distributed, sold, and consumed. Preservation was unnecessary, but as surpluses began to be produced, preservation methods were required so that excess product could be held and used at a later time or at some distant ...
Carrick Erskine Devine +4 more
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Meat is a major component of the diets of many people around the world. Animals slaughtered for meat traditionally were immediately distributed, sold, and consumed. Preservation was unnecessary, but as surpluses began to be produced, preservation methods were required so that excess product could be held and used at a later time or at some distant ...
Carrick Erskine Devine +4 more
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Nutrition Today, 2017
Consumption of red meat in the United States has progressively declined over the past 35 years. This occurred in conjunction with public recommendations to reduce red meat intake, based mainly on associations between higher red meat intake and increased chronic disease risk.
Lauren E. O’Connor, Wayne W. Campbell
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Consumption of red meat in the United States has progressively declined over the past 35 years. This occurred in conjunction with public recommendations to reduce red meat intake, based mainly on associations between higher red meat intake and increased chronic disease risk.
Lauren E. O’Connor, Wayne W. Campbell
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2016
Despite its nutritional benefits, there is an increasing body of evidence to suggest that regular consumption of red meat may negatively impact health and disease risk, including the risk of most common chronic diseases. This chapter reviews the current evidence linking red and processed meat intakes with chronic disease, obesity and mortality risks ...
Kate Marsh +2 more
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Despite its nutritional benefits, there is an increasing body of evidence to suggest that regular consumption of red meat may negatively impact health and disease risk, including the risk of most common chronic diseases. This chapter reviews the current evidence linking red and processed meat intakes with chronic disease, obesity and mortality risks ...
Kate Marsh +2 more
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