نتایج جستجو برای: meat
تعداد نتایج: 37103 فیلتر نتایج به سال:
This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. Reliab...
Long-term consumption of red meat has been considered a potential risk to gut health, but this is based on clinic investigations, excessive intake of fat, heme and some injurious compounds formed during cooking or additions to processed meat products. Whether intake of red meat protein affects gut bacteria and the health of the host remains unclear. In this work, we compared the composition of ...
listeria monocytogenes can be found throughout the environment and in many foods. it is associated primarily with meat and animal products. listeria monocytogenes has become increasingly important as a food-borne pathogen. the aim of this study was to evaluate the effect of microwave (mw) treatment of chicken meat samples which were inoculated with l. monocytogenes. drumettes of broiler carcass...
in this assay, edible cattle tissues from local markets of ardabil, a province of iran, were examined for residues of tetracycline antibiotics (tetracycline, oxytetracycline and chlortetracycline). in total, 110 samples of triceps, gluteal muscle, diaphragm, kidney and liver were randomly obtained from the local markets of the city of ardabil. solid-phase extraction (spe) and high-performance l...
BACKGROUND Previous meta-analyses on meat intake and risk of stroke did not report the effect of white meat (poultry meat, excluding fish) and did not examine stroke incidence and mortality separately. We aimed to investigate the relationship of total (red and processed meat), red (unprocessed or fresh red meat), and processed (processed red meat) consumption along with white meat on risk of st...
Background: Given the importance of aromatic hydrocarbons in developing cancer, the necessity of educating individuals about methods to reduce it in food products and the importance of assessing individuals’ knowledge and practice to design effective educational programs, the present study aimed to determine the knowledge and performance of employers regarding suitable cooking methods to ...
The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10 ppm TA, and (5) 5 ppm butylated hydroxyanisole (BHA) were added to boneless, skinless ground chicken breast meat, and used for both raw and co...
This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed me...
The general health message to the public about meat consumption is both confusing and misleading. It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD). This paper reviewed 54 studies from the literature in relation to red meat consumption and CHD risk fac...
Dietary nutrients play a significant part in determining growth rate and meat yield. It is known that the compositions of protein and total amino acids of meat are invariable by feeding treatments, hence the meat taste is considered to be invariable. However, the relationship of taste components of meat with nutrients is not fully elucidated, and there have been few reports on the effect of fee...
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