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Articoli di riviste sul tema "Meat"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 9 giugno 2025

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1

Nogalska, A. "Meat and bone meal as fertilizer for spring barley." Plant, Soil and Environment 62, No. 8 (August 12, 2016): 373–78. http://dx.doi.org/10.17221/270/2016-pse.

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The aim of this study was to determine whether meat and bone meal (MBM) can be used as NP fertilizer for spring barley grown for fodder. A two-factorial field experiment was conducted in Poland. Experimental factor I was MBM dose (0, 1.0, 1.5, 2.0, 2.5 t/ha/year) which was compared to the mineral fertilization (NPK), factor II was the year of the study (two consecutive years). MBM used in doses higher than 1.0 t/ha had a more beneficial influence on the grain yield of spring barley and grain plumpness than mineral fertilizers. The positive yield-forming effect of MBM doses 2.0 t/ha and 2.5 t/ha was statistically significant. The nitrogen (N) content of grain was similar in treatments with MBM and mineral fertilization. The two highest MBM doses contributed to a significant decrease in the phosphorus (P) content of grain, particularly in the second year of the study, in comparison with the remaining MBM doses and mineral fertilizers. Grain yield and N content were also affected by the year of the study, due to weather conditions and the residual effect of MBM. The optimal MBM dose was 1.5 t/ha, which allowed to produce 5.1 t/ha of the plumpest grain whose N and P content was consistent with the feeding standards for livestock.

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2

Tierney, Scott. "Meat is Meat." After Dinner Conversation 5, no. 2 (2024): 59–74. http://dx.doi.org/10.5840/adc20245216.

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How do we decide what meat is acceptable to eat? In this philosophical short story fiction, a crew of over a 100 are onboard a ship, and slowly starving. The captain is worried they might all starve before finding their way to shoreline. They try fishing off the side of the boat, the but seas are uncharacteristically empty, that is, until they net a mermaid. As the unconscious mermaid hangs upside down the cook, the captain, and key members of the crew try to decide what to do with her, or “it” as the captain prefer they call her. It’s unclear if she is able to speak or understand them, as she is unconscious. A few of the crew argue against eating her, or at least telling the whole crew about her and giving them each the choice. The captain, however, is unwavering and insists that “meat is meat” and they should get to work planning dinner.

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3

Stokstad, E. "Could Less Meat Mean More Food?" Science 327, no. 5967 (February 11, 2010): 810–11. http://dx.doi.org/10.1126/science.327.5967.810.

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4

Hostetter, T. H. "Human renal response to meat meal." American Journal of Physiology-Renal Physiology 250, no. 4 (April 1, 1986): F613—F618. http://dx.doi.org/10.1152/ajprenal.1986.250.4.f613.

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Glomerular filtration rate (GFR) increases after a meat meal in several species. The mechanism of this phenomenon is unknown and the excretory and metabolic responses largely unexplored. We examined in humans the nature of the hemodynamic response to a meat meal, the role of salt and water load in this response, and the associated renal excretory responses. Ten normal volunteers were studied after eating an average of 3.5 g/kg body wt of lean cooked beef steak and, on a separate day, after ingesting an amount of sodium and water equivalent to that in the steak. Average GFR increased by 28% for the entire 3 h after the meat meal compared with the same time period after the control salt solution (90 +/- 8 vs. 114 +/- 6 ml X min-1 X 1.73 M-2, mean +/- SE, P less than 0.05) and by 15% compared with the base-line periods, although this difference was not of statistical significance. However, not all subjects demonstrated an increase, and in those eight who did the degree was variable from 5 to 46% for the 3-h mean above the basal value. During the hour of peak GFR, the increment was associated with a nearly proportional increase in renal plasma flow and renal blood flow (all P less than 0.05). The increase in renal blood flow was entirely due to a significant fall in renal vascular resistance. The vasodilation was not accompanied by any change in prostaglandin E excretion.(ABSTRACT TRUNCATED AT 250 WORDS)

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5

Hwang, Jihee, Jihye You, Junghoon Moon, and Jaeseok Jeong. "Factors Affecting Consumers’ Alternative Meats Buying Intentions: Plant-Based Meat Alternative and Cultured Meat." Sustainability 12, no. 14 (July 14, 2020): 5662. http://dx.doi.org/10.3390/su12145662.

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Consumers have started to become aware of the negative aspects of conventional meat, including concerns about environmental issues, animal welfare, and consumer health. Alternative meats (i.e., cultured meat and plant-based meat alternatives) have been introduced recently to address these problems, and the rapid growth of the alternative meat market could pose a threat to the conventional meat market. It is necessary to identify the features of alternative meat that affect consumers’ purchasing intentions. Thus, we aimed to: (1) explore the positive and negative feelings toward alternative meat and (2) compare the differences in factors influencing alternative meat buying intentions. This study conducted an online survey with Korean participants in two separate sections (cultured meat: n = 513; plant-based meat alternatives: n = 504), and relationships between the variables and willingness to buy were analyzed using the partial least squares method. The results showed that sustainability and food neophobia are two of the different factors, and food curiosity, unnaturalness, and distrust of biotechnology are the common factors affecting consumers’ purchasing choice. The results of this study provide useful guidelines for effective promotional messages about cultured meat, plant-based meat alternatives, and conventional meat marketers focusing on the positive and negative aspects of significant factors.

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6

Malaťák, J., and T. Dlabaja. "Hydrothermal carbonization of stabilized sludge and meat and bone meal." Research in Agricultural Engineering 61, No. 1 (June 2, 2016): 21–28. http://dx.doi.org/10.17221/59/2013-rae.

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Hydrothermal carbonization is one of suitable methods for energy recovery of sewage sludge and meat and bone meal. The task of the article is to determine appropriate hydrothermal carbonization process conditions and their impact on the quality of the final product &ndash; so called biochar or hydrochar. Parameters of the two main phases &ndash; initiation and polymerization &ndash; were monitored. The basic fuel properties of the final solid products of hydrothermal carbonization were determined. To produce biochar by hydrothermal carbonization, multifunctional pressure vessel with accessories was used &ndash; a batch reactor BR-300. Process parameters of hydrothermal carbonization confirm the effect of increasing temperature to increase the lower heating value (LHV). Neither calorific values of meat and bone meal (17.22 MJ/kg), nor calorific values of digested stabilized sludge (12.14 MJ/kg) showed a significant increase after undergoing processing. The effect of reaction temperature on the LHV of the final product is significantly higher than that of residence time. The results show that the main factor affecting LHV of the fuel sample is the final amount of ash. Unlike the meat and bone the hydrothermal carbonization of the stabilized wastewater sludge is one of the effective processing methods for subsequent energy use.

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7

Soderberg, David. "Meat and Meat Products." Journal of AOAC INTERNATIONAL 82, no. 2 (March 1, 1999): 434–38. http://dx.doi.org/10.1093/jaoac/82.2.434.

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8

Lorenzo, José M. "Meat and Meat Products." Journal of Integrative Agriculture 12, no. 11 (November 2013): 1916–18. http://dx.doi.org/10.1016/s2095-3119(13)60642-5.

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9

Soderberg, David. "Meat and Meat Products." Journal of AOAC INTERNATIONAL 80, no. 1 (January 1, 1997): 151–58. http://dx.doi.org/10.1093/jaoac/80.1.151.

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10

Soderberg, David. "Meat and Meat Products." Journal of AOAC INTERNATIONAL 81, no. 1 (January 1, 1998): 168–72. http://dx.doi.org/10.1093/jaoac/81.1.168.

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11

van Dijk, Birgit, Kirsi Jouppila, Mari Sandell, and Antti Knaapila. "No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products." Food Quality and Preference 108 (May 2023): 104886. http://dx.doi.org/10.1016/j.foodqual.2023.104886.

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12

Shprintzen, Adam D. "Looks Like Meat, Smells Like Meat, Tastes Like Meat." Food, Culture & Society 15, no. 1 (March 2012): 113–28. http://dx.doi.org/10.2752/175174412xi3190510222066.

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13

Lokuruka, Michael N. I. "Meat is the Meal and Status is by Meat: Recognition of Rank, Wealth, and Respect Through Meat in Turkana Culture." Food and Foodways 14, no. 3-4 (December 2006): 201–29. http://dx.doi.org/10.1080/07409710600962001.

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14

Kowalski, Zygmunt, Magdalena Muradin, Joanna Kulczycka, and Agnieszka Makara. "Comparative Analysis of Meat Bone Meal and Meat Bone Combustion Using the Life Cycle Assessment Method." Energies 14, no. 11 (June 4, 2021): 3292. http://dx.doi.org/10.3390/en14113292.

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LCA analysis with 16 impact categories was used for the comparison of two developed combustion technologies: Scenario I—the combustion of meat bone meal produced from all types of meat waste; Scenario II—the combustion of meat bones from the production of meat products. The key hotspots determined were electricity and natural gas consumption, covering as much as 98.2% of the total influence on the environment in Scenario I and 99.3% in Scenario II. Without taking into account the environmental burdens avoided, the LCA analysis showed that Scenario I was assessed to have 71.2% less environmental impact. The avoided burdens approach changed the relationship between the two scenarios. The absolute value score for the overall environmental impact shows that Scenario II can be more environmentally beneficial than Scenario I; however, Scenario I allowed the elimination of all types of Polish meat waste, and Scenario II could only be carried out in meat production units for the elimination of meat bone waste and by-products from meat processing (i.e., 23% of the total meat waste produced in Poland).

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15

Friedlander, Judith, Chris Riedy, and Catriona Bonfiglioli. "A Meaty Discourse: What Makes Meat News?" Food Studies: An Interdisciplinary Journal 3, no. 3 (2014): 27–43. http://dx.doi.org/10.18848/2160-1933/cgp/v03i03/40579.

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16

Dale, Nick. "Metabolizable Energy of Meat and Bone Meal." Journal of Applied Poultry Research 6, no. 2 (July 1997): 169–73. http://dx.doi.org/10.1093/japr/6.2.169.

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17

Shimokomaki, M., B. D. G. M. Franco, T. M. Biscontini, M. F. Pinto, N. N. Terra, and T. M. T. Zorn. "Charqui meats are hurdle technology meat products." Food Reviews International 14, no. 4 (November 1998): 339–49. http://dx.doi.org/10.1080/87559129809541167.

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18

Conesa, J. A., A. Fullana, and R. Font. "Thermal decomposition of meat and bone meal." Journal of Analytical and Applied Pyrolysis 70, no. 2 (December 2003): 619–30. http://dx.doi.org/10.1016/s0165-2370(03)00044-5.

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19

ANETTA, LUKÁČOVÁ, BINKOWSKI ŁUKASZ, and GOLIAN JOZEF. "CONCENTRATION OF MERCURY IN MEAT AND SLOVAK TRADITIONAL MEAT PRODUCTS." Contemporary Agriculture (2013) 62, no. 3-4 (December 15, 2013): 242–47. https://doi.org/10.5281/zenodo.7257304.

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Mercury contents have been determined by atomic absorption spectrometry in the Selected ham, Frankfurters, “Lovecka” salami, “Malokarpatska” salami. The highest concentration of mercury in raw materials (beef, pork, pork bacon) was beef. Increasing concentrations of mercury was found after the addition of additives, spices and curing compounds causing a threefold increase in the concentration of mercury in finished products. We found statistically significant differences (P<0.001) in the concentration of mercury between the starting materials and the finished product.

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20

Nurgazezova, A. N., A. M. Spanova, M. B. Rebezov, Sh K. Zhakupbekova, and K. M. Kabaeva. "THE USE OF RABBIT MEAT AND MILK THISTLE MEAL IN A LOW-CALORIE MEAT PRODUCT." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 208–16. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-26.

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In the modern world, the culture of a healthy lifestyleacquiresspecial relevance. An integral part of this process is specialized nutrition, therapeutic and prophylactic or dietary consumption of meat products for different categories of people. According to the research of modern scientists, in the next 15-20 years, the consumption of therapeutic and prophylactic, dietary, low-calorie meat products, as well as a decrease in the energy value of food products, will occupy 30% of the food market.The research results were processed by mathematical analysis and compiled taking into account the nutritional value and organoleptic properties of the finished product, which includes rabbit and veal meat, rabbit liver, egg mellange, skimmed milk, milk thistle powder. The combination of animal products in various proportions makes it possible to bring the composition of the product closer to the composition recommended by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).This article provides an overview of the main components of the composition for obtaining a low-calorie meat product that meets current and future market demand, rabbit meat and milk thistle powder, known for their hepatoprotective properties, analyzes the usefulness of their composition for human health and suggests the possibility of inclusion in the daily diet. In addition, a laboratory study of the nutritional and energy value of the finished product was conducted, as a result of which a decrease in the caloric content of the new product to 138 kcal was observed.Keywords: rabbit meat, dietary nutrition, low-calorie meat product, alatykene powder, amino acids, energy value.

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21

Sugiharto, S., E. Widiastuti, I. Isroli, T. Yudiarti, T. A. Sartono, and H. I. Wahyuni. "Breast meat characteristics of broilers fed fermented mixture of cassava pulp and Moringa oleifera leaf meal." Journal of the Indonesian Tropical Animal Agriculture 45, no. 2 (April 16, 2020): 103–14. http://dx.doi.org/10.14710/jitaa.45.2.103-114.

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The present study aimed to investigate the effect of feeding fermented mixture of cassava pulp and M. oleifera leaf meal (FCPMO) on the breast meat characteristics of broiler chickens. From day 8 onward, 400 Lohmann broiler chicks were allotted to four dietary groups included CONT (maize-soybean-based feed with no additive), BACI (maize-soybean-based feed supplemented with 0.1% zinc bacitracin), FERM (feed containing 20% of FCPMO) and FERB (feed containing 20% of FCPMO and 0.1% probiotic Bacillus subtilis). At day 35, one male chick from each replicate (10 chicks per treatment group) was taken and slaughtered. After being eviscerated and de-feathered, sample of breast meat was obtained for the assessment of meat characteristics. Results showed that feeding FCPMO had no effect (P>0.05) on pH and water holding capacity (WHC) of breast meats. Compared to other groups, FERB meat had higher (P<0.05) cooking loss. FERM and FERB meats had lower (P<0.05) moisture content than that of CONT and BACI meats. Feeding FCPMO with or without B. subtilis increased (P<0.05) crude protein content of breast meats. Feeding FCPMO resulted in lower (P<0.05) fat content in the breast meat. Compared to other meats, breast meats from BACI had higher (P<0.05) ash content. Cholesterol was lower (P=0.08) in FERB than in BACI and FERM meats. The 2,2-diphenylpicrylhydrazyl (DPPH) IC50 values were higher (P<0.05) in meat of CONT than that in other groups. Feeding FCPMO resulted in higher (P<0.05) polyunsaturated fatty acids (PUFA), lower (P<0.05) monounsaturated fatty acids (MUFA) and had no effect on saturated fatty acids (SFA) contents of broiler breast meats. In conclusion, feeding FCPMO produced healthy broiler meat as reflected by the higher contents of protein, PUFA and antioxidants, and lower fat in meats.

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22

Sax, Sam. "Meat." Iowa Review 46, no. 3 (December 2016): 28–29. http://dx.doi.org/10.17077/0021-065x.7773.

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23

Tisdale, Sallie. "Meat." Antioch Review 52, no. 3 (1994): 432. http://dx.doi.org/10.2307/4612995.

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24

Van Walleghen, Michael. "Meat." Iowa Review 16, no. 1 (January 1986): 91–92. http://dx.doi.org/10.17077/0021-065x.3309.

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25

Barbosa, Márcio. "Meat." Callaloo 19, no. 3 (1996): 679–83. http://dx.doi.org/10.1353/cal.1996.0106.

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26

Iwasiów, Inga. "Meat." Journal of Postcolonial Writing 48, no. 2 (May 2012): 209–18. http://dx.doi.org/10.1080/17449855.2012.659034.

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27

McAuley, Paul. "Meat." Nature 435, no. 7038 (May 2005): 128. http://dx.doi.org/10.1038/435128a.

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28

Malewska, Monika. "Meat." Gastronomica 3, no. 3 (2003): 72–73. http://dx.doi.org/10.1525/gfc.2003.3.3.72.

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29

Raloff, Janet. "Grade Meat Tender, Grade Meat True..." Science News 156, no. 22 (November 27, 1999): 340. http://dx.doi.org/10.2307/4011940.

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30

Bond, M. "The trouble with meat [meat industry]." Engineering & Technology 3, no. 11 (June 21, 2008): 16–19. http://dx.doi.org/10.1049/et:20081100.

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31

Brønnum, Louise Beck, Asmus Gamdrup Jensen, and Charlotte Vinther Schmidt. "To meat or not to meat?" International Journal of Food Design 5, no. 1-2 (December 1, 2020): 83–92. http://dx.doi.org/10.1386/ijfd_00011_3.

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We are facing a pandemic: climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: meat. First, the importance of understanding the dynamic term ‘sustainability’ is stressed. We argue that an interdisciplinary approach, which encounters not only social, economic and environmental factors, but also historical and especially taste aspects, are essential to change the current behaviour, aspects which are often forgotten in the discussion about sustainability. In the light of taste, and in particular the liking hereof, we argue that ‘umamification’ should be part of the consideration in a sustainable food system, which could come from alternative protein sources, such as marine animals or using meat in small amounts as a seasoning rather than not eating meat at all. The sustainable taste should not be tasteless but should be even tastier in the future in order to create a sustainable food system.

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32

Ballin, N. Z. "Authentication of meat and meat products." Meat Science 86, no. 3 (November 2010): 577–87. http://dx.doi.org/10.1016/j.meatsci.2010.06.001.

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Boylston, Terri D. "Flavor of meat and meat products." Trends in Food Science & Technology 6, no. 2 (February 1995): 64. http://dx.doi.org/10.1016/s0924-2244(00)88961-x.

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Lawrie, Ralston. "Technology of meat and meat products." Meat Science 36, no. 3 (January 1994): 445. http://dx.doi.org/10.1016/0309-1740(94)90139-2.

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Sebranek, Joseph G. "Technology of meat and meat products." Trends in Food Science & Technology 4, no. 8 (August 1993): 267. http://dx.doi.org/10.1016/0924-2244(93)90147-3.

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McNeal, Jon E. "Meat, Poultry, and Meat Poultry Products." Journal of AOAC INTERNATIONAL 69, no. 2 (March 1, 1986): 238–39. http://dx.doi.org/10.1093/jaoac/69.2.238.

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Rashmi, Rekha Saikia, Nath Borpuzari Rajendra, Borpuzari Trishna, Jyoti Thakuria Kushal, and Choudhury Sadhana. "Traceability of Meat and Meat Products." Science World a monthly e magazine 2, no. 3 (March 4, 2022): 252–59. https://doi.org/10.5281/zenodo.6328469.

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Traceability is a system of maintaining integrity of animal or their products identification across the food supply chain. A robust traceability system helps in mitigating and management of disease outbreaks or food crisis by identifying the origin of the product and thereby implementing control programs. Traceability lends a hand in ensuring food safety and quality assurance.  Meat traceability has two components, one is the traceability of live animal and another is the traceability of meat in its processing plant until it reaches its consumer.  Live animal traceability at the farm is done using ear tags, Radio Frequency Identifying Tags, transponder etc. till it reaches abattoirs and meat processing plants wherein, traceability in carry out using radiofrequency chips or barcodes and it go on by adding additional information at each stage of the food supply chain till it reach consumer’s hand. Molecular meat traceability is the most reliable method in meat traceability. Most of the developed countries have adopted meat traceability to aid in obtaining access to the international meat markets. Recently, India, holding high the first position in exporting buffalo meat, has also developed a buffalo breed traceability system.  

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1Pompi., R. Boro and 2Faijun Toufiki. "Packaging of meat and meat products." Science world a Monthly e magazine 5, no. 4 (April 10, 2025): 6709–13. https://doi.org/10.5281/zenodo.15186529.

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Packaging plays a crucial role in connecting processors with consumers, ensuring the safe delivery of products—from fresh and cured meats to pork and poultry—throughout the various stages of processing, storage, transportation, distribution, and marketing. Plastics are predominantly utilized in various packaging forms, including trays, overwraps, shrink films, vacuum packaging, modified atmosphere packaging, and retort packaging. Recent advancements such as smart packaging, eco-friendly packaging, nano-composite material packaging, and biodegradable bio-based packaging are increasingly recognized for their commercial potential. The focus of new packaging solutions is primarily on enhancing food safety (by controlling microbial growth, delaying oxidation, and improving tamper visibility), maintaining product quality (by managing volatile Flavors and aromas), and promoting convenience and sustainability to align with global trends and consumer preferences.

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Pompi.R., Boro1 and Faijun toufiki2. "Tenderization of meat and meat product." Science world a Monthly e magazine 5, no. 4 (April 11, 2025): 6744–46. https://doi.org/10.5281/zenodo.15199260.

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Meat products are considered as one of the most demanding food items from a point of sale perspective and tenderness of meat plays a dominant role in enhancing the meat palatability. The current review describes the meat tenderization mechanism, chemical, physical and conventional protocols to evaluate the extent of meat tenderness and the impact of plant based exogenous proteases. Even though proteolytic enzymes are produced in commercial scale, most of the meat products reach the market without any treatment.

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40

Zandstra, Elizabeth H., Ilse A. Polet, Gertrude G. Zeinstra, Anne J. Wanders, and Garmt B. Dijksterhuis. "Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home." Foods 12, no. 23 (November 27, 2023): 4280. http://dx.doi.org/10.3390/foods12234280.

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Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This study determined the satiating capacity of both plant-based meat and animal meat in 60 adults under real-life in-home conditions. Participants consumed four fixed ready-to eat meals for lunch at home once per week. Two types of Indian curry with ‘chicken’ were investigated as well as two types of pasta Bolognese with ‘minced meat’. The two ‘chicken’ dishes and the two ‘minced meat’ dishes had the same recipe except for a gram-for-gram swap (125 g each) of either animal meat (chicken breast and minced meat) or plant-based (soy) meat. Results showed no difference in the satiating power of an animal meat dish and a plant-based meat dish when these were eaten as part of a full lunch meal at home. In addition, the meals did not result in energy nor macronutrient compensation during the rest of the day after consuming the meals. This occurred despite the caloric differences of the meals as a result of the real-life conditions (i.e., a lower energy content of the pasta with plant-based meat compared to the other meals). We conclude that meals with plant-based meat can be as satiating as meals with animal meat.

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Holman, Benjamin W. B., and Eric N. Ponnampalam. "Meat Products: From Animal (Farm) to Meal (Fork)." Foods 11, no. 7 (March 24, 2022): 933. http://dx.doi.org/10.3390/foods11070933.

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42

Giraud, G., and C. Amblard. "What does traceability mean for beef meat consumer ?" Sciences des Aliments 23, no. 1 (February 28, 2003): 40–46. http://dx.doi.org/10.3166/sda.23.40-46.

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43

Chagnac, A., U. Gafter, D. Zevin, Y. Hirsch, I. Markovitz, and J. Levi. "Enalapril Attenuates Glomerular Hyperfiltration following a Meat Meal." Nephron 51, no. 4 (1989): 466–69. http://dx.doi.org/10.1159/000185377.

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44

Choi, Hyunjun, Chang Sik Won, and Beob Gyun Kim. "Protein and energy concentrations of meat meal and meat and bone meal fed to pigs based on in vitro assays." Animal Nutrition 7, no. 1 (March 2021): 252–57. http://dx.doi.org/10.1016/j.aninu.2020.07.007.

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45

Yang, Zengling, Lujia Han, Xian Liu, and Qiongfei Li. "Detecting and quantifying meat meal or meat and bone meal contamination in fishmeal by visible and near infrared reflectance spectra." Animal Feed Science and Technology 147, no. 4 (December 2008): 357–67. http://dx.doi.org/10.1016/j.anifeedsci.2008.02.005.

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46

Bonny, Sarah P. F., Graham E. Gardner, David W. Pethick, and Jean-François Hocquette. "What is artificial meat and what does it mean for the future of the meat industry?" Journal of Integrative Agriculture 14, no. 2 (February 2015): 255–63. http://dx.doi.org/10.1016/s2095-3119(14)60888-1.

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47

Jubran, Mohammed Abdulrahman, and A. Alrawi Rakhad. "Conventional versus Cultured meat." World Journal of Advanced Research and Reviews 20, no. 3 (December 30, 2023): 1006–13. https://doi.org/10.5281/zenodo.12749478.

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Abstract (sommario):

Conventional meat is the edible flesh of animals, usually mammals or birds, but also fish. There are two main categories of meat: white meat and red meat, based on the amount of myoglobin, a protein that gives meat its color. White meat includes chicken, turkey, rabbit, and some fish and seafood, and is generally leaner and lower in cholesterol than red meat. Red meat includes beef, lamb, pork, and venison (gazelle), which is richer in iron, zinc, and vitamin B12, but also higher in saturated fat and calories. The consumption of different types of meat can be good for health as part of a balanced diet because they are excellent sources of multiple nutrients. Including meat can be an excellent way to have a balanced diet. All the different types of meat are highly nutritious and can be healthy. Furthermore, there are many types of meat products, such as sausages, bacon, and salami, that are cured, smoked, dried, or fermented to enhance their flavor and shelf life. On the other hand, Cultured meat involves the production of meat outside of the animal and in vitro. Specifically, cultured meat is produced from animal cells cultured in a growth media in a bioreactor rather than being directly sourced from slaughtered animals.

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48

Yeh, Tian-Shin, Deborah Blacker, and Alberto Ascherio. "To meat or not to meat? Processed meat and risk of dementia." American Journal of Clinical Nutrition 114, no. 1 (May 21, 2021): 7–8. http://dx.doi.org/10.1093/ajcn/nqab139.

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49

Slepičková, M., and L. Vorlová. "Effect of Meat and Bone Meal Substitutes in Feed Mixes on Quality Indicators of Turkey Breast Meat." Acta Veterinaria Brno 77, no. 2 (2008): 297–304. http://dx.doi.org/10.2754/avb200877020297.

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Abstract (sommario):

We analyzed turkey breast meat composition in dependence on the presence of proteins of meat and bone meal origin in the feed mixes used. Farmers involved in the research with comparable zoohygienic and technological conditions of poultry management were divided into two groups. The principal difference between the groups was in the feed mixes they used. Poultry in Group 1 was fed feed mixes containing a total of 7.2 - 9.5% of meat and bone meal, fish meal and poultry meal and of 3.4 - 36.8% of soybean according to the age category as the main source of protein. In Group 2 the nutritious portion of meat and bone meal-based protein was substituted with soybean meal. Feed mixes fed to turkeys in Group 2 contained 9.35 - 35.25% soybean meal depending on the age group. Between 2002 and 2003, turkey meat samples were collected at a turkey slaughterhouse. The samples were cooled to + 4 °C and examined for meat binding characteristics, water content, and total fat. The remaining parts of samples were frozen and pooled. Then they were tested for their content of total protein, net muscle protein, collagen and 9 fatty acids (myristic, palmitic, stearic, palmitoleic, oleic, eicosanic, erucic, linoleic and linolenic). Evaluation of the results showed that the absence of meat and bone meal in feed mixes had no effect on the indicators important for technological properties of male turkey breast muscle (meat binding characteristics, water content, content of total protein, net muscle protein and collagen). The results of the study, however, also demonstrated a decrease in total lipids (p < 0.05) and a change in the composition of fatty acids when meat and bone meal was replaced with soybean meal (Group 2). Also increased were the levels of palmitic, stearic and eicosanic fatty acids. The difference between eicosanic fatty acid levels was significant (p < 0.05). In the same group of birds, the level of oleic acid also decreased (p < 0.01). The change in total lipids and in the composition of fatty acids of male turkey breast muscle might be important with regards to human health (particularly cardiovascular and cancer diseases).

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50

Meyer, Daniel A. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (May 5, 2020): 636. http://dx.doi.org/10.7326/l20-0121.

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