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Unprocessed Red Meat and Processed Meat Consumption
Annals of Internal Medicine, 2020Fenglei Wang, Yi Wan
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International red meat trade [PDF]
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.
John M. Marsh +2 more
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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 ...
J. Komosa, I. Tyszkiewicz, A. Tomaniak
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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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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 ...
Mary E. Van Elswyk, Shalene H. McNeill
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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 ...
Mary E. Van Elswyk, Shalene H. McNeill
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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
Jianping Wu, Joseph William Holloway
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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
Jianping Wu, Joseph William Holloway
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Red meat in the diet: an update
Nutrition Bulletin, 2011Summary This paper provides an update of a previous review ‘Red Meat in the Diet’ published in the Nutrition Bulletin in 2005. An update on red meat consumption levels in the UK and other countries is provided, and a summary of the nutritional content of red meat in the diet is given.
Laura Wyness +6 more
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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 ...
Lester E. Jeremiah +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 ...
Lester E. Jeremiah +4 more
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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,
Gary Alan Fine, Christine Simonian Bean
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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,
Gary Alan Fine, Christine Simonian Bean
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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
openaire +2 more sources