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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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Nutrition Bulletin, 2005 Summary The aim of this paper is to provide an overview of the existing scientific literature on the role of red meat in the diet. It discusses current levels of red meat intake, the nutritional benefits of consuming red meat, dietary and lifestyle factors associated with meat consumption and the effects of red meat intake on health and chronic ...
C. S. Williamson +3 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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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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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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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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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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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
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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
Joseph William Holloway, Jianping Wu
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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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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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