Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growin...

godina XVIII (2016.) ■ siječanj veljača ■ broj 1 ■ MESO ■ 89 INTRODUCTION In the European countries there is a growing trend of production and consumption of traditional meat products. Consequently, intense researches of their dietary and nutritional value are performed. It is known that manufacturing of traditional meat products is not standardized and is generally monitored subjectively witho...

BACKGROUND Although meat constitutes an important part of many consumers' diet, its consumption has become a quiet controversial issue. Several factors are effective on tendency to red meat consumption. The 2007's report of the world Cancer Research Fund makes the recommendation to limit the consumption of red meat to less than 500 g per week. The aim of this study is to determine meat and meat...

Practical implications for stakeholders:  Increasing consumer awareness of health issu for change in the products available to them. T for meat products with reduced fat, salt and functional foods.  Processed meat products represent complex s components. Processes and forces operating a the product.  By improving our understanding of the impa ingredients on technological and sensory perfo ve...

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...

Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating...

Glycopeptide-resistant enterococci (vanA) isolated from infections in humans, from non-hospitalized humans, from sewage, from animal feces and from meat products in Germany (20 Enterococcus faecium and one Enterococcus hirae) were investigated for the arrangement of the genes in the vanA gene cluster by means of overlapping PCR with five primer pairs. In 20 of these strains, the vanA gene clust...

The relationship between rural labor productivity and food diversity was analyzed from the household consumption survey data of Pakistan. The dietary diversity improves nutritional balance of the diet, which enhances productivity through possible improvement in health. The elasticity of wage earning to food diversity was 0.77, far higher than corresponding elasticity for food expenditure at 0.1...