Much of the evidence presented in this paper is based on epidemiological studies investigating associations between meat intake and health/disease outcomes. Not all studies define what is meant by meat and, where definitions are offered, they are not always the same, which can make comparisons between studies difficult. Some studies include poultry under the definition of meat, while others exc...

the study evaluated the body weight during growth (bwg), body weight at slaughter (bws), breast meat yield (bmyg), percent breast meat yield (bmy) and breast meat quality (colour and drip loss) of genetically featherless (scsc) broilers compared to their feathered sibs under hot conditions. two hundred featherless chicks and 200 feathered sibs were reared under hot conditions in two rooms (aver...

Local breeds are known to possess favorable characteristics such as resistance to some pathogens, superior meat flavor and taste and high dressing percentage. Due to these characteristics, higher consumption of meat product from local chickens has been on increase in countries such as East Asia and Europe and consumers are willing to pay premium price. There are four locally available chicken b...

to physicians, meat is considered as the best nutrition because it includes rich protein that is necessary for the construction of body cells and tissues. also meat is regarded as the basic food meeting the nutritional and therapeutic needs of human beings. meat, because of containing the high nutritional value, has been a good indicator of economic growth and social welfare of communities. var...

Meat quality is becoming more important as consumers worldwide are increasingly demanding consistently higher quality meat. This article looks at the improvement of meat quality and also focuses on applied animal husbandry practices that can influence meat quality. Breeding technology for meat quality is still in its infancy, and will only accelerate with new developments in genetic markers, ge...

Reduced consumption of meat, particularly red meat, is associated with numerous health benefits. While past research has examined demographic and cognitive correlates of meat-related diet identity and meat consumption behaviour, the predictive influence of personal values on meat-consumption attitudes and behaviour, as well as gender differences therein, has not been explicitly examined, nor ha...

The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence m...

An increasing literature associates high intake of meat, especially red meat and processed meat with an increased risk of cancers, especially colorectal cancer. There is evidence that this risk may not be a function of meat per se, but may reflect high-fat intake, and/or carcinogens generated through various cooking and processing methods. The cancer risk may be modulated by certain genotypes. ...

Emotivist perspectives on moral reasoning hold that emotional reactions precede propositional reasoning. Published findings indicate that, compared with health vegetarians, those who avoid meat on moral grounds are more disgusted by meat [Psychol. Sci. 8 (1997) 67]. If, as per emotivist perspectives, such disgust precedes moral rationales for meat avoidance, then the personality trait of disgus...

this study was undertaken to determine the concentrations of metals in the muscle and exoskeletonof the crayfish orconectes limosus in order to compare them with other species of crayfish and crustaceans.in addition, we analyzed the correlation between the concentrations of the same element in the exoskeleton andthe meat and different elements accumulated in the same tissue. crayfish individual...