The flora of vacuum-packaged dark, firm, dry meat included thred organisms not usually found on vacuum-packaged meat, Yersinia enterocolitica, Enterobacter liquefaciens, and Alteromonas putrefaciens. Y. enterocolitica did not affect the meat quality. Production of spoilage odors by E. liquefaciens could be prevented by addition of glucose or citrate to the meat. Greening of meat could be preven...

Demand for nutritious, healthy and RTE (ready to eat) meat and chicken products with functional values is increasing all over the world. The colour of RTE mutton products is one of the important attributes for consumer preference and its acceptability. Use of synthetic colorants in meat products is responsible for various allergic reactions [1] and therefore consumers prefer naturally derived c...

In a manuscript in this issue of the journal, entitled ʺDetermination of the Causes of Tendency toward Red Meat and Meat Products in the West of Iranʺ, Falahi et al.[1] concluded that the amount of red meat (beef or lamb) and red meat products (such as sausages and hamburgers) intake was approximate‐ ly high among the population of western Iran (594.6 ± 956.2 g/week for red meat and 132.5 ± 251...

prices of meat in the international and a nation's internal markets tend to be closely related to each other. this relation could be sometimes harmful and due to lagged responses, meat prices at the internal market would subsequently increase as input prices increase at either the internal or international market. price uncertainty and transmition are two important problems facing a nation...

The authors investigated the association of intakes of meat and fat with colorectal cancer in a prospective cohort of women in the United States. Between 1987 and 1989, 45,496 women completed a 62-item National Cancer Institute/Block food frequency questionnaire, and during 386,716 person-years of follow-up, there were 487 incident cases of colorectal cancer. The authors used Cox proportional h...

OBJECTIVE To investigate whether intake of different types of meat is associated with circulating C-reactive protein (CRP) and risk of type 2 diabetes in a prospective cohort study. RESEARCH DESIGN AND METHODS Our analysis included 4,366 Dutch participants who did not have diabetes at baseline. During a median follow-up period of 12.4 years, 456 diabetes cases were confirmed. Intake of red me...

Indian sub-continent is the home tract of world buffaloes. Buffalo is the only potential animal that can boost meat industry in India. Buffalo meat is the healthiest meat among red meats known for human consumption since it is low in calories and cholesterol. Buffalo meat is well comparable to beef in many of the physicochemical, nutritional, functional properties and palatability attributes. M...

Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use a meat thermometer to ensure these temperatures are reached. However, consumers are more likel...

Camel meat is very popular and readily available in certain places of the world. Camel meat is not well known in Ethiopia except in the pastoralist community of Afar, Somali and Negele Borena. The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. From the quality point of view, camel carcasses are slender and ...

BACKGROUND Red and processed meat consumption has been implicated in several diseases. However, data on meat consumption in relation to stroke incidence are sparse. OBJECTIVE Our objective was to examine the associations of red meat and processed meat consumption with stroke incidence in men. DESIGN We prospectively followed 40,291 men aged 45-79 y who had no history of cardiovascular disea...