Results 211 to 220 of about 132,899 (250)
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A tick-acquired red meat allergy
The American Journal of Emergency Medicine, 2018Allergic reaction is a common clinical picture in the Emergency Department (ED). Most allergic reactions are from food or drugs. A detailed history is an integral aspect of determining the causative agent of an allergy. Galactose-alpha-1,3-galactose (alpha-gal) allergy is a tick-acquired red meat allergy that causes delayed-onset allergic reaction or ...
Joe Kevin, Khoury +4 more
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2019
The general conclusion found by audits of consumer acceptance of North American beef is that the USDA Beef Quality Grading System and the Canadian Beef Quality System, although perhaps the best in the world, allow too much variation in eating quality. Because grading systems are, at best, indirect methods for assessing eating quality and because many ...
Joseph William Holloway, Jianping Wu
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The general conclusion found by audits of consumer acceptance of North American beef is that the USDA Beef Quality Grading System and the Canadian Beef Quality System, although perhaps the best in the world, allow too much variation in eating quality. Because grading systems are, at best, indirect methods for assessing eating quality and because many ...
Joseph William Holloway, Jianping Wu
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Iron in red meat–friend or foe
Meat Science, 2017In developed countries, due to high content and bioavailability, red and processed meats are the main sources of iron in the diet. Adequate intake of this nutrient is essential for the proper development and functioning of the human body, and its deficiencies are associated mainly with the occurrence of anemia, which is one of the most widespread ...
Małgorzata, Czerwonka, Andrzej, Tokarz
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2019
Food production can be thought of as a stream whose headwater is in the soil and sun, altering in character as it grows downstream to its “mouth,” the consumer. The path of least resistance is for the traveler (food producer) to begin at the headwater and “go with the flow” downstream to the mouth. That is the primary journey followed by generations of
Joseph William Holloway, Jianping Wu
openaire +1 more source
Food production can be thought of as a stream whose headwater is in the soil and sun, altering in character as it grows downstream to its “mouth,” the consumer. The path of least resistance is for the traveler (food producer) to begin at the headwater and “go with the flow” downstream to the mouth. That is the primary journey followed by generations of
Joseph William Holloway, Jianping Wu
openaire +1 more source
Red Meat and Processed Red Meat Consumption Preferences of Healthcare Professionals
2019Amaç: Bu araştırma; sağlık meslek mensuplarının kırmızı et ve işlenmiş kırmızı etürünleri tüketim tercihlerini belirlemek amacıyla İzmir’de yürütülmüştür.Materyal ve Metot: İzmir’de görev yapan ve toplam il sağlık meslek mensuplarının %65.78’ini oluşturan uzman hekim, hekim, diş hekimi, eczacı ve hemşireler araştırmakapsamında görüşülen alt meslek ...
SAYGIN ALPARSLAN, Özge +1 more
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1981
Publisher Summary This chapter discusses that lean, which is removed from the bones by machines, is termed “mechanically deboned meat.” The potential yield of mechanically deboned meat can best be estimated by first understanding what proportion of the carcass is bone and what proportion of the bone is lean and marrow, which mechanical deboners can ...
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Publisher Summary This chapter discusses that lean, which is removed from the bones by machines, is termed “mechanically deboned meat.” The potential yield of mechanically deboned meat can best be estimated by first understanding what proportion of the carcass is bone and what proportion of the bone is lean and marrow, which mechanical deboners can ...
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Health effects associated with consumption of unprocessed red meat: a Burden of Proof study
Nature Medicine, 2022Simon Iain Hay, , Christopher J L Murray
exaly
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Trends in Food Science and Technology, 2021Alaa El-Din A Bekhit +2 more
exaly
Yeasts associated with red meats
Journal of Applied Bacteriology, 1991V M, Dillon, R G, Board
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