Swine production in Italy is characteristically oriented towards typical meat products. In 2007, the Italian pig population was more than 9 million head (Italian Pig Breeders Association ANAS, 2008). Pig farms numbered around 101,000 in 2007 and over 80% were concentrated in the four northern Italian regions of Lombardia, Emilia-Romagna, Piemonte and Veneto (ISTAT, 2008). This is why the dairy ...

In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has been studied, and the WCRF/AICR report concluded that milk probably decreases the risk of colorectal ca...

Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry...

BACKGROUND Dietary guidelines in France give quantitative recommendations for intake of meat, fish and dairy products whereas consumers are increasingly concerned by the environmental impacts associated with the production of these foods. This potentially leads to consumer dilemmas when purchasing food products. The present study aimed at investigating the sociodemographic profiles of individua...

John M. Marsh (406) 994-5621 [email protected] Cost efficiencies are an important factor in the red meat industry. These efficiencies refer to technological changes, resource configurations, and management strategies that result in firms reducing per unit costs of output (including risk). Cost efficiencies in livestock and meat marketing are critical for the economic survival of firms that com...

processing industries with the aim of and increasing the added value reducing the waste of agricultural products, promotion of productivity, employment, non oil exports, food security as well as sustainable development in agriculture has started to develop in iran since 1998. the objective of the present study is to examine the main factors affecting physical progress of those processing firms ...

BACKGROUND A carbon footprint is the sum of greenhouse gas emissions (GHGEs) associated with food production, processing, transporting, and retailing. OBJECTIVE We examined the relation between the energy and nutrient content of foods and associated GHGEs as expressed as g CO2 equivalents. DESIGN GHGE values, which were calculated and provided by a French supermarket chain, were merged with...

Background The Norwegian food-based dietary guidelines (FBDG) aim at reducing the risk of developing chronic diseases and promote overall health. We studied the effect of the Norwegian FBDG in colorectal cancer (CRC) patients. There is a need for a time-efficient dietary assessment tool measuring adherence to these guidelines in patients treated for dietary dependent cancer, such as CRC patient...