Results 271 to 280 of about 106,296 (285)
Some of the next articles are maybe not open access.
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
openaire +1 more source
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
openaire +1 more source
The role of red meat in a balanced diet
Nursing Standard, 2011Lean red meat is rich in essential nutrients, such as iron and zinc. Recent changes in farming practice have lowered the fat content of meat significantly. Observational studies have associated high meat consumption with negative health outcomes, but these studies have limitations.
openaire +2 more sources
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 ...
Jianping Wu, Joseph William Holloway
openaire +2 more sources
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 ...
Jianping Wu, Joseph William Holloway
openaire +2 more sources
The Lancet Oncology, 2012
A large-scale study led by researchers at the Harvard School of Public Health (Boston, MA, USA) has confi rmed the asso ciation between the consumption of red meat and increased mortality from cancer and cardiovascular disease. The authors also found that individuals who opted for servings of healthier protein sources such as fi sh, poultry, legumes ...
openaire +2 more sources
A large-scale study led by researchers at the Harvard School of Public Health (Boston, MA, USA) has confi rmed the asso ciation between the consumption of red meat and increased mortality from cancer and cardiovascular disease. The authors also found that individuals who opted for servings of healthier protein sources such as fi sh, poultry, legumes ...
openaire +2 more sources
Yeasts associated with red meats [PDF]
Journal of Applied Bacteriology, 1991 Vivian M. Dillon, R. G. Board
openaire +2 more sources
2020
This chapter critically evaluates and compares the roles of enzymes of psychrotrophic bacteria in the spoilage of red meats, poultry, and fish. It focuses on poultry and fish. The chapter discusses the bacterial spoilage of aerobically stored, fresh, refrigerated muscle of “normal” quality.
openaire +2 more sources
This chapter critically evaluates and compares the roles of enzymes of psychrotrophic bacteria in the spoilage of red meats, poultry, and fish. It focuses on poultry and fish. The chapter discusses the bacterial spoilage of aerobically stored, fresh, refrigerated muscle of “normal” quality.
openaire +2 more sources
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 ...
openaire +2 more sources
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 ...
openaire +2 more sources