PURPOSE High meat consumption, especially red and processed meat consumption is associated with an increased risk of several cancers, however, evidence for oral cavity and oropharynx cancer is limited. Thus, we performed this meta-analysis to determine the association between intakes of total meat, processed meat, red meat, and white meat, and the risk of oral cavity and oropharynx cancer. ME...

Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during process...

Meat increases absorption of non-haem iron in single-meal studies. The aim of the present study was to investigate, over a 5 d period, the potential increasing effect of consumption of pork meat in a whole diet on the fractional absorption of non-haem iron and the total absorption of iron, when compared to a vegetarian diet. A randomised cross-over design with 3 x 5 d whole-diet periods with di...

Amino acid, Fatty acid, Meat, Freezing. Due to the effect of cold treatment on the amino acid profile of meat has not sufficiently studied. This study aimed to study the effect of freezing temperature and duration of frozen storage on amino acid profile and fatty acid pattern in imported beef meat, local beef meat, chicken breast and Nile tilapia fish. The effect of freezing on lipid and protei...

Meat intake, particularly red meat, has been positively associated with pancreatic cancer in some epidemiologic studies. Detailed meat-cooking methods and related mutagens formed in meat cooked at high temperatures have not been evaluated prospectively as risk factors for this malignancy. We investigated the association between meat, meat-cooking methods, meat-mutagen intake, and exocrine pancr...

introduction:despite advances in disease prevention and food materials technology, food – borne diseases are still a major problem in both developed and developing countries. morever, meat plays a key role in transfer of bacteria, especially “zoonotic” to humans. therefore, we decided to investigate the outbreak of pathogenic bacteria such as salmonella,campylobacter, yersinia and aeromonas in ...

Kudoa septempunctata in olive flounder meat was inactivated using 3 distinct freezing methods：liquid freezing for 5 min, air blast freezing at －30℃ for 5 h, and －80℃ for 1 h. The fracture curve of olive flounder meat subjected to liquid freezing resembled that of meat stored at 4℃, indicating that the structure of olive flounder muscle was well preserved. In contrast, air blast freezing induced...

This article reports the results from a series of laboratory auction markets in which consumers bid on meat characteristics. The characteristics examined include meat traceability (i.e., the ability to trace the retail meat back to the farm or animal of origin), transparency (e.g., knowing the meat was produced without added growth hormones, or knowing the animal was humanely treated), and extr...

The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer. This increase is significant but modest (20-30%). Current WCRF-AICR recommendations are to eat no more than 500 g per week of red meat, and to avoid processed meat. Moreover, our studies show that b...

and Implication Packaging, irradiation, and the length of storage of raw meat were important factors in lipid oxidation of cooked meat. Preventing oxygen exposure after cooking, however, was more important in preventing lipid oxidation of cooked meat than the raw meat treatments. Cooking itself did not increase thiobarbituric acid-reactive substances (TBARS) values. The structural damages cause...