Letteratura scientifica selezionata sul tema "Processed meat"
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Articoli di riviste sul tema "Processed meat"
Meyer, Daniel A. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 636. http://dx.doi.org/10.7326/l20-0121.
Testo completoWestman, Eric C. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 637. http://dx.doi.org/10.7326/l20-0122.
Testo completoRosenfeld, Richard M. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 636–37. http://dx.doi.org/10.7326/l20-0123.
Testo completoWan, Yi, e Fenglei Wang. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 638–39. http://dx.doi.org/10.7326/l20-0124.
Testo completoGong, Cynthia L., Nadine K. Zawadzki, Roy Zawadzki, Jeffrey Tran e Joel W. Hay. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 637–38. http://dx.doi.org/10.7326/l20-0125.
Testo completoJohnston, Bradley C., Dena Zeraatkar, Robin W. M. Vernooij, Montserrat Rabassa, Regina El Dib, Claudia Valli, Mi Ah Han, Pablo Alonso-Coello, Malgorzata M. Bala e Gordon H. Guyatt. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n. 9 (5 maggio 2020): 639–40. http://dx.doi.org/10.7326/l20-0126.
Testo completoRohrmann, Sabine, e Jakob Linseisen. "Processed meat: the real villain?" Proceedings of the Nutrition Society 75, n. 3 (1 dicembre 2015): 233–41. http://dx.doi.org/10.1017/s0029665115004255.
Testo completoGeach, Tim. "Processed meat and heart failure". Nature Reviews Cardiology 11, n. 8 (1 luglio 2014): 434. http://dx.doi.org/10.1038/nrcardio.2014.93.
Testo completoStefan, Daniela Cristina. "Red meat, processed meat and cancer in South Africa". South African Medical Journal 106, n. 1 (16 dicembre 2015): 43. http://dx.doi.org/10.7196/samj.2016.v106i1.10400.
Testo completoOnwuzuruike, Uzochukwu, Joel Ndife e Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY". FUDMA JOURNAL OF SCIENCES 6, n. 2 (11 maggio 2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.
Testo completoTesi sul tema "Processed meat"
Moradiannejad, Hesam. "Controlling texture in processed meat production". Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/48111/.
Testo completoHullberg, Anja. "Quality of processed pork : influence of RN genotype and processing conditions /". Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a438.pdf.
Testo completoMixon, Bobby J. "Competitiveness of U.S. processed meat industries in the Pacific Rim". online access from Digital dissertation consortium access full-text, 1996. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?9632953.
Testo completoSindelar, Jeffrey Joseph. "Investigating uncured no nitrate or nitrite added processed meat products". [Ames, Iowa : Iowa State University], 2006.
Cerca il testo completoTlhong, Tumelo Maud. "Meat quality of raw and processed guinea fowl (Numeda meleagris)". Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/1898.
Testo completoThe purpose of this study was to investigate the chemical composition mineral and cholesterol content of the different cuts (breast, drumstick and thigh) of raw guinea fowl meat. The study also aimed at establishing the effect of cooking method on guinea fowl quality attributes by investigating the effect of different cooking methods on the chemical composition and sensory attributes of the different cuts. The effect of injecting a brine solution on the chemical composition and sensory attributes were also investigated. There were no differences in terms of moisture content of the various cuts raw guinea fowl meat The breast had significantly higher protein content when compared to drumstick and thigh (P<0.05). The fat content was similar for all the cuts (P>0.05). Whilst the drumstick had significantly the lowest value for ash content when compared to the thigh. Saturated fatty acids (SFAs) and total unsaturated fatty acids (TUFAs) were not different (P>0.05) in all the cuts. Drumstick had significantly higher monounsaturated fatty acids compared to other cuts (P<0.05), and it had the highest polyunsaturated fatty acids (P<0.05). The breast had the lowest (P<0.05) n-6 fatty acid value (44.25) and had relatively the lowest Polyunsaturated:Saturated (P:S) fatty acid ratio of 1.74 when compared to the other cuts. High n-6:n-3 ratios, ranging from 7.05 to 16.58, were also found in all the cuts. Cholesterol was lowest (P<0.05) in the breast. Seventeen amino acids were found, including the eight of the nine essential amino acids. Significant differences were found in amino acid values for the different cuts. Values of iron were significantly higher in the drumstick and thigh cuts (P<0.05), whilst drumstick had the highest zinc content of all the cuts (P<0.05). On investigating the effect of three cooking methods (baking-bag, foil-wrap, open-roasting at 140ºC for 65 minutes) on the chemical composition, the open-roasting method produced higher moisture content (P<0.05) consistently for all cuts, with the breast having the highest and the drumstick the lowest (P<0.05). The moisture content of the baking-bag method on the other hand was consistently the lowest (P>0.05). This effect was significant for the breast, which had lost the most moisture (P<0.05). The baking-bag method consistently resulted in a higher protein content, which is attributed to the higher moisture loss (P<0.05) in comparison with the other methods, resulting in a more concentrated product. With regard to the fat content no effect resulting from the cooking methods could be observed (P>0.05), but the cuts’ natural fat content was reflected especially in the open–roasting method (P<0.05) giving further support to the understanding that the open-roasting method indeed made the least inroads on the chemical composition of guinea fowl meat under these restraints: controlled for cooking time and temperature, internal temperature not controlled. All the cuts cooked according to all the methods, had the favourable >0.4 Polyunsaturated:Saturated fatty acids (P:S) ratio, ranging from 0.91 to 1.42 between cuts and treatments. The n-6:n-3 ratio was below the recommended beneficial value, namely <4:1, in all the cuts irrespective of all the cooking methods, ranging from 2.47 to 3.08. The study of the effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the sensory attributes of the breast meat revealed that aroma-intensity of the three cooking treatments did not differ significantly (P>0.05). Foil-wrap produced a more tender and juicier product (P<0.05), while, when using the baking-bag method, values for flavour decreased (P<0.05). It is proposed that a higher internal temperature (which was not controlled) was attained when using the baking-bag method (temperature and time controlled) resulting in loss of volatile flavour components. The effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the proximate composition (moisture, protein, fat and ash) of raw and cooked breast meat was investigated. As anticipated raw breast meat had higher moisture content (74.55%, P<0.05) than the cooked cuts, with open-roasting showing the highest (68.55%) value and foil-wrap close second (68.12%). These values differed significantly from the baking-bag method (66.06%, P<0.05). An investigation on the effect of brine infusion on the sensory attributes and chemical composition (proximate and fatty acid composition, and mineral content) of breast meat, baked in foil-wrap, was carried out using descriptive sensory analysis with the injected breast and the control as variable. There were no significant differences (P>0.05) between the injected and the control samples for any of the sensory attributes of aroma, tenderness, initial juiciness, sustained juiciness and flavour. Judge:treatment variations were observed for all the attributes, and samples differed for all attributes except for aroma. It is proposed that the use of the hand injector could not effectively distribute the brine solution, hence the recommendation to repeat the experiment using an electronic multineedle-injector. No effect was observed for the proximate composition (P>0.05). Further research pertaining to cooking methods of meat of free-range guinea fowl is recommended to address certain issues that have been highlighted.
Weber, Lauren Allison. "Determining the yield and chemical characteristics of trimmings from hot processed and traditionally processed cull meat goats". Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/7134.
Testo completoDepartment of Animal Sciences and Industry
Terry A. Houser
Two experiments were completed as a part of this study. The objective of the first experiment was to determine the differences in chemical characteristics of trimmings from hot processed and traditionally processed cull meat goats. Crossbred cull doe goats (n=18) were assigned to one of 3 kills days with 6 replications per day. The sides of each goat were randomly assigned to hot processed (HP) or traditionally processed (TP). HP sides were fabricated within 2 h of slaughter, ground with 2% salt and dry ice and then held at 2oC for 24h. TP sides were chilled at 2oC for 24 h prior to fabrication and grinding. After sampling, 2% salt was added to remaining trim yielding 2 treatments: traditionally processed with no salt added (TPNS) and traditionally processed with salt added (TPS). As expected, the HP treatment had a higher (P<0.0001) ultimate pH than TP and a higher water holding capacity (WHC) than TPS (P<0.002) and TPNS (P<0.001) treatments. HP and TPNS had significantly higher (P<0.0007 and P<0.0003, respectively) percent moisture than TPS. Percent fat was similar (P>0.19) for all treatments. However, TPNS had more protein (P<0.0001) than either the HP or TPS treatments. HP and TPS had decreasing L* values until d 6 when values increased significantly while TPNS decreased steadily by day. HP and TPS differed significantly from TPNS until d 6 when no significant differences were seen. For all treatments, a* values showed decreasing values until d 6. For all treatments, b* values increased until d 5. The objective of the second experiment was to investigate the viability of composting as a means for disposing of goat tissues resulting from the slaughter and fabrication process. By-products from the slaughter of cull meat goats (n=18) were assigned to 3 treatment piles: bones, offal + head (OH), and whole (bones, skull, and offal). Bones and OH piles increased in temperature, with peaks at wk 7 and wk 9, while whole piles had elevated temperatures from wk 5 to wk 9. Bone piles had statistically lower temperatures through wk 3, but were not statistically different than other treatments through the duration of the study. Whole piles had higher (P<0.0001) temperatures over the 8 wk composting period than OH and bone piles. Bone decomposition progressed over 90 d; at d 60, bones in whole piles had greater (P<0.05) decomposition than in bone piles. Similarly, skulls decomposition increased over the 90 d period. At d 60 and 90, skulls in whole piles had greater (P<0.05) decomposition than skulls in OH piles.
Katsande, T. C., e R. Govender. "A microbiological survey of fresh meat processed at abattoirs in Gauteng, South Africa". Journal for New Generation Sciences, Vol 12, Issue 2: Central University of Technology, Free State, Bloemfontein, 2014. http://hdl.handle.net/11462/659.
Testo completoThe abattoir Hygiene Management System (HMS) was regulated in South Africa under the Meat Safety Act 40 of 2000. Presently, there is no national regulated microbiological standard to compare against meat tested at abattoirs as an indicator of good hygiene practices. The aim of the study was to establish a provincial guideline for a microbiological baseline. This may be used to verify the performance of the implemented HMS. Thirty red meat and twenty-two poultry abattoirs were sampled to determine baseline Total Bacterial Counts (TBCs). The results of this study were compared to standards presently used in the United Kingdom (UK). The results compared favourably.
Koep, Karin Sarah Coles. "Production of salami from meat of aquatic and terrestrial mammals". Thesis, Link to the online version, 2005. http://hdl.handle.net/10019/1073.
Testo completoJackson, Armitra. "Investigating the microbiological safety of uncured no nitrate or nitrite added processed meat products". [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403805.
Testo completoSmith, Marshall Dean. "A Product Development Study: Rainbow Trout Bologna". DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5473.
Testo completoLibri sul tema "Processed meat"
Toldrá, Fidel, a cura di. Safety of Meat and Processed Meat. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5.
Testo completo1935-, Gillett Tedford A., a cura di. Processed meats. 3a ed. New York: Chapman & Hall, 1996.
Cerca il testo completoPearson, A. M. Processed meats. 3a ed. Gaithsburg,MA: Aspen Publishers, Inc., 1999.
Cerca il testo completoOckerman, Herbert W. Sausage and processed meat formulations. New York: Van Nostrand Reinhold, 1989.
Cerca il testo completoOckerman, H. W. Sausage and processed meatformulations. New York: Van Nostrand Reinhold, 1989.
Cerca il testo completoKerry, John, e Joseph Kerry. Processed meats: Improving safety, nutrition and quality. Oxford: Woodhead Pub., 2011.
Cerca il testo completoGroup, Marigny Research. The U.S. market for refrigerated processed meats. [New York, NY]: Packaged Facts, 2002.
Cerca il testo completoUnited States. Food Safety and Inspection Service. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. Washington, DC: United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.
Cerca il testo completoUnited States. Food Safety and Inspection Service. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. Washington, DC: United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.
Cerca il testo completoUnited States. Food Safety and Inspection Service. Generic HACCP model for thermally processed commercially sterile meat and poultry products. Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1997.
Cerca il testo completoCapitoli di libri sul tema "Processed meat"
Pearson, A. M., e T. A. Gillett. "Meat Cookery and Cooked Meat Products". In Processed Meats, 105–25. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_5.
Testo completoPearson, A. M., e T. A. Gillett. "Canned Meat Formulations". In Processed Meats, 390–413. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_16.
Testo completoPearson, A. M., e T. A. Gillett. "Restructured Meat Products". In Processed Meats, 414–37. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_17.
Testo completoPearson, A. M., e T. A. Gillett. "Introduction to Meat Processing". In Processed Meats, 1–22. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_1.
Testo completoPearson, A. M., e T. A. Gillett. "Sectioned and Formed Meat Products". In Processed Meats, 144–79. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_7.
Testo completoPearson, A. M., e T. A. Gillett. "Reduced and Low Fat Meat Products". In Processed Meats, 355–71. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_14.
Testo completoBailly, Jean-Denis, e Philippe Guerre. "Mycotoxins in Meat and Processed Meat Products". In Safety of Meat and Processed Meat, 83–124. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_4.
Testo completoNørrung, Birgit, Jens Kirk Andersen e Sava Buncic. "Main Concerns of Pathogenic Microorganisms in Meat". In Safety of Meat and Processed Meat, 3–29. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_1.
Testo completoDrosinos, Eleftherios H., Panagiotis N. Skandamis e Marios Mataragas. "Antimicrobials Treatment". In Safety of Meat and Processed Meat, 255–96. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_10.
Testo completoGomes, Bruna C., Lizziane K. Winkelströter, Fernanda B. dos Reis e Elaine C. P. De Martinis. "Biopreservation". In Safety of Meat and Processed Meat, 297–312. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_11.
Testo completoAtti di convegni sul tema "Processed meat"
Wu, You, Walter C. Willett e Stephanie A. Smith-Warner. "Abstract 3471: Total red meat, unprocessed red meat, processed meat and risk of breast cancer - a pooled analysis of 23 cohort studies". In Proceedings: AACR Annual Meeting 2020; April 27-28, 2020 and June 22-24, 2020; Philadelphia, PA. American Association for Cancer Research, 2020. http://dx.doi.org/10.1158/1538-7445.am2020-3471.
Testo completoSchatzki, Thomas F., Richard Young, Ron P. Haff, J. Eye e G. Wright. "Visual detection of particulates in processed meat products by x ray". In Photonics for Industrial Applications, a cura di George E. Meyer e James A. DeShazer. SPIE, 1995. http://dx.doi.org/10.1117/12.198888.
Testo completoPatrakova, Irina, e V. V. Starkov. "SOCIAL INNOVATION - REDUCED SODIUM MEAT PRODUCTS". In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-101.
Testo completoAbubaker, Hamed M., Pavel Tománek e Lubomír Grmela. "Measurement of dynamic variations of polarized light in processed meat due to aging". In SPIE Optics + Optoelectronics, a cura di Francesco Baldini, Jiri Homola, Robert A. Lieberman e Kyriacos Kalli. SPIE, 2011. http://dx.doi.org/10.1117/12.886836.
Testo completoLoginova, V. A., e S. Ch Imeskenov. "THE PROSPECTS OF ENTERING THE PRC MARKET FOR THE RUSSIAN MEAT PROCESSING COMPANIES". In New forms of production and entrepreneurship in the coordinates of neo-industrial development of the economy. PD of KSUEL, 2020. http://dx.doi.org/10.38161/978-5-7823-0731-8-2020-123-129.
Testo completoBalbuena, Jose, Javier Hilario, Ismael Vargas, Ruth Manzanares e Francisco Cuellar. "Design of a 2-DOF Delta Robot for Packaging and Quality Control of Processed Meat Products". In 2018 Latin American Robotic Symposium, 2018 Brazilian Symposium on Robotics (SBR) and 2018 Workshop on Robotics in Education (WRE). IEEE, 2018. http://dx.doi.org/10.1109/lars/sbr/wre.2018.00044.
Testo completoYang, Mihi, Jeongseon Kim e Jong Y. Park. "Abstract 3246: Association between colorectal cancer and red or processed meat among Korean diet: A molecular approach". In Proceedings: AACR Annual Meeting 2018; April 14-18, 2018; Chicago, IL. American Association for Cancer Research, 2018. http://dx.doi.org/10.1158/1538-7445.am2018-3246.
Testo completoObeid, P. J., C. Saliba, M. Younis, S. Aouad e J. El-Nakat. "Comparative analysis of lead and cadmium levels in various brands of canned and processed meat products in Lebanon". In FOOD AND ENVIRONMENT 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/fenv130131.
Testo completoMiller, Paige E., Philip Lazarus, Samuel M. Lesko, Joshua E. Muscat, Gregory Harper, Amanda J. Cross, Rashmi Sinha, Jason Liao, Joseph H. Ashmore e Terry J. Hartman. "Abstract A84: Red and processed meat-derived mutagen exposure and colorectal cancer risk in a population-based case-control study". In Abstracts: AACR International Conference on Frontiers in Cancer Prevention Research‐‐ Nov 7-10, 2010; Philadelphia, PA. American Association for Cancer Research, 2010. http://dx.doi.org/10.1158/1940-6207.prev-10-a84.
Testo completoMensah, DO, F. Mintah, S. Oteng, R. Aryeetey, R. Lillywhite, AR Nunes e O. Oyebode. "P30 Emerging adults’ attitudes and perceptions towards ultra-processed foods, meat, fruit and vegetable consumption in a university food environment". In Society for Social Medicine and Population Health Annual Scientific Meeting 2020, Hosted online by the Society for Social Medicine & Population Health and University of Cambridge Public Health, 9–11 September 2020. BMJ Publishing Group Ltd, 2020. http://dx.doi.org/10.1136/jech-2020-ssmabstracts.125.
Testo completoRapporti di organizzazioni sul tema "Processed meat"
Hutchinson, M. L., J. E. L. Corry e R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, ottobre 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.
Testo completoKanner, Joseph, Mark Richards, Ron Kohen e Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, dicembre 2008. http://dx.doi.org/10.32747/2008.7591735.bard.
Testo completoBrice, Jeremy. Investment, power and protein in sub-Saharan Africa. A cura di Tara Garnett. TABLE, ottobre 2022. http://dx.doi.org/10.56661/d8817170.
Testo completoZakharchenko, I. V., K. M. Terryll, K. V. Rao e U. Balachandran. Process parameters, orientation, and functional properties of melt-processed bulk Y-Ba-Cu-O superconductors. Office of Scientific and Technical Information (OSTI), marzo 1995. http://dx.doi.org/10.2172/206575.
Testo completoSengupta, S., J. Corpus, J. R. Jr Gaines, V. R. Todt, X. F. Zhang, D. J. Miller, C. Varanasi e P. J. McGinn. Fabrication and characterization of melt-processed YBCO. Office of Scientific and Technical Information (OSTI), novembre 1996. http://dx.doi.org/10.2172/392837.
Testo completoNelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, luglio 2021. http://dx.doi.org/10.18122/sped138.boisestate.
Testo completoNelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, Albertsons Library, luglio 2021. http://dx.doi.org/10.18122/sped.138.boisestate.
Testo completoRosser, Katy, Iulia Gherman, Erica Kintz, Paul Cook e Anthony WIlson. Assessment of the risk to consumers as a result of disruption to the cold chain during direct supply of Qurbani meat and offal. Food Standards Agency, giugno 2022. http://dx.doi.org/10.46756/sci.fsa.nuc910.
Testo completoTerasvirta, Timo, e Andrés González-Gómez. Modelling autoregressive processes with a shifting mean. Bogotá, Colombia: Banco de la República, dicembre 2006. http://dx.doi.org/10.32468/be.420.
Testo completoMarshak, Ronni. Closed-Loop Meta-Process Management. Boston, MA: Patricia Seybold Group, febbraio 2002. http://dx.doi.org/10.1571/psgp2-21-02cc.
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