In an attempt to facilitate the processing of meat which is a daily nutritional food requirement of man, a meat slicing machine has been developed. The machine consists of a cutting blade, a meat feeder, a meat tray, a meat clamp, the crank mechanism and a control unit. The machine was designed to enhance the hygienic slicing of meat for both domestic and commercial consumption and it can accom...

BACKGROUND A number of epidemiological studies have reported inconsistent findings on the association between meat consumption and lung cancer. DESIGN We therefore conducted a systematic review and meta-analysis to investigate the relationship between meat consumption and lung cancer risk in epidemiological studies. RESULTS Twenty-three case-control and 11 cohort studies were included. All ...

INTRODUCTION The colon and rectum are common sites of food-related cancer in developed countries. Recent studies strongly suggest that red meat intake is associated with colon cancer, whereas for rectal cancer such an association still needs to be proved. The aim of the study was to assess the role of total amount and frequency of red meat intake in colorectal carcinogenesis based on published ...

BACKGROUND AND PURPOSE Prospective studies of red meat consumption and risk of stroke have provided inconsistent results. We performed a meta-analysis to summarize the evidence regarding the effects of red meat (fresh, processed, and total) consumption on stroke risk. METHODS Studies were identified by searching the PubMed database through May 26, 2012, and by reviewing the reference lists of...

Meat consumers around the world are increasingly paying attention to product quality and safety, and are starting to reduce their meat consumption, especially with regard to red meat. This trend is prevalent in households with children who prefer health-certified meat products. Our study compares meat consumption habits in households with and without children or adolescences (0-18 years). A str...

background: the incidence of ulcerative colitis (uc) is rising in populations with western-style diet, rich in fat and protein, and low in fruits and vegetables. in the present study, we aimed to evaluate the association between dietary protein intakes and the risk of developing incident uc.   methods : sixty two cases of uc and 124 controls were studied using country-specific food frequency qu...

Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic grou...

Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective: The objective of this investigation was to explore how middle-aged and elderly Swis...

Sažetak For the last few years in poultry industry there was increased the use of mechanically separated meat, meat of lower quality value, which is the product obtained by removing meat from poultry carcasses or by removing meat from flesh-bearing bones after boning. In this process, the loss or modification of the muscle fiber structure occurs. Since such meat has lower quality value, it is n...

Two low-pathogenicity (LP) and two high-pathogenicity (HP) avian influenza (AI) viruses were inoculated into chickens by the intranasal route to determine the presence of the AI virus in breast and thigh meat as well as any potential role that meat could fill as a transmission vehicle. The LPAI viruses caused localized virus infections in respiratory and gastrointestinal (GI) tracts. Virus was ...