Bibliografias temáticas / Meat

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Literatura científica selecionada sobre o tema "Meat"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 5 de julho de 2025

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Artigos de revistas sobre o assunto "Meat"

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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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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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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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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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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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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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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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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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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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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Teses / dissertações sobre o assunto "Meat"

Cullere, Marco. "Functional meat and meat products from unconventional meat species." Doctoral thesis, Università degli studi di Padova, 2014. http://hdl.handle.net/11577/3424551.

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The present thesis, which includes four main researches, aimed to study functional meat and meat products obtained from unconventional meat species, namely the rabbit and the ostrich. The first research tested the single and combined dietary supplementation with 5% Spirulina (Arthrospira platensis) and 3% Thyme (Thymus vulgaris) to growing rabbits for 3 and 6 weeks, and it is articulated in four different subchapters. The first subchapter considered the effect on total tract apparent digestibility of nutrients and on the performances of growing rabbits and showed that that single and combined supplementation with Spirulina reduced the nutritive value of the diets. Despite this, no substantial effect on growth performance and health status, was observed. Future studies should take into consideration feed processing technology, pelleting, storage and packaging conditions, as they may reduce or nullify the nutrient and functional compounds’ availability. Moreover, Spirulina and/or Thyme effect on health status should be tested under poorer sanitary conditions. The second subchapter studied the effects on growing rabbit carcass composition, meat and bone rheological traits, and the vitamin B12 content of Longissimus dorsi (LD) meat. Spirulina was confirmed as a rich source of vitamin B12 that was successfully transferred into LD meat, thus demonstrating its value as an effective natural supplement in producing food fortified with this vital element. With this exception, the supplement as well as and the duration of treatment had no effect on the considered traits. The third subchapter evaluated the effect on rabbit meat during retail display. Thyme improved colour parameters and reduced exudative losses during a simulated retail display, also considering a shorter supplementation period. This would positively impact consumers at the time of purchase as well as farmers demand to limit production costs. Differently, Spirulina had no effect on oxidative stability of rabbit meat, maybe for the poor absorption from the gut as a result of interference on uptake of antioxidants by Spirulina, or maybe because dietary level of Spirulina was not adequate for rabbits requirements. The fourth subchapter studied the effects on raw and cooked rabbit meat quality, nutrient true retention and protection against oxidative stress conditions. The dietary inclusion of Spirulina improved the FA profile of the Longissimus dorsi and hind leg meat by significantly increasing γ-linolenic acid content. Thyme improved the oxidative stability of raw and freeze-dried HL meat but not that of cooked meat. As for the shelf-life trial, Spirulina was not observed to improve the oxidative stability of rabbit meat subjected to severe oxidative stress. The second research of the present thesis, aimed to evaluate the effect of the dietary single or combined supplementation with different natural additives (Oregano, Rosemary, vitamin E and Saccaromyces cerevisiae) on the performance of growing rabbits, the nutritional composition and oxidative stability of their meat and on their hind leg bone traits. The results of this research demonstrated that an adequate supplementation with natural antioxidants can also have a positive effect on productive performance and meat quality. The fifth chapter evaluated, for the first time, the unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in ostrich meat patties and ostrich salami. This plant showed interesting and promising antioxidant potential when applied to meat products, even if further study are necessary to deeply investigate long-term effects. The sixth chapter studied the effect of two different fat inclusion levels, NaCl contents and two LAB starter cultures on the weight loss, proximate composition and cholesterol content of ostrich salami ripened for 10 and 20 weeks. A lower fat content consistently shortened ripening time, thus being a positive aspect in terms of productivity, and it determined a higher nutrients concentration compared to high fat salami. Reducing the NaCl inclusion, retarded the weight loss of the product of about 1 week, without affecting its proximate composition. Finally, the metabolic activity of tested LAB starter cultures seemed to be influenced by the fat inclusion level, ultimately affecting the healthiness of the products at 10 weeks of ripening<br>La presente tesi si compone di quattro ricerche principali e si propone di studiare carne e prodotti carnei funzionali ottenuti da specie non convenzionali, lo struzzo e il coniglio. La prima ricerca ha testato l’inclusione singola o combinata, per 3 o 6 settimane, con il 5% di Spirulina (Arthrospira platensis) ed il 3% di Timo (Thymus vulgaris) nella dieta di conigli in accrescimento. Questo primo capitolo si articola in quattro sottocapitoli. Il primo ha considerato l’effetto sulla digeribilità apparente delle diete e sulle prestazioni produttive di conigli in accrescimento e ha evidenziato che l’inclusione separata o combinata di Spirulina ha ridotto il valore nutritivo delle diete. Nonostante ciò, non è stato osservato alcun effetto sulle prestazioni produttive e sullo stato di salute degli animali. Studi futuri dovranno considerare la tecnologia di produzione del mangime, la pellettatura e le condizioni di confezionamento e stoccaggio, in quanto potrebbero ridurre o nullificare la disponibilità di componenti nutritivi e funzionali. Inoltre, l’inclusione di Spirulina e/o Timo dovrebbe essere testata in condizioni sanitarie più critiche. Il secondo sottocapitolo ha valutato l’effetto dell’inclusione di Spirulina e Timo sulla composizione della carcassa, le caratteristiche reologiche di carne ed ossa ed il contenuto di vitamina B12 del Longissimus dorsi (LD). Spirulina ha confermato di essere una fonte di vitamina B12, la quale è stata trasferita con successo nella carne del LD. Spirulina ha quindi dimostrando il suo valore quale additivo naturale per produrre alimenti fortificati con questo elemento. Per quanto riguarda gli altri aspetti considerati nella presente ricerca, gli additivi naturali testati non hanno avuto alcun effetto. Il terzo sottocapitolo ha studiato la “shelf-life” della carne fresca di coniglio durante una simulazione di esposizione finalizzata alla vendita. Il timo ha migliorato il colore e ridotto le perdite essudative della carne, anche quando è stato somministrato per il periodo più breve. Questo risultato da un lato è in grado di influenzare positivamente il consumatore al momento dell’acquisto, e dall’altro va incontro alle esigenze dell’allevatore di limitare i costi di produzione. Al contrario, Spirulina non ha avuto alcun effetto sulla stabilità ossidativa della carne, forse per uno scarso assorbimento intestinale dovuto all’interferenza degli antiossidanti presenti nella Spirulina stessa, oppure perché il livello di inclusione nella dieta non era adeguato alle esigenze dei conigli. Il quarto sottocapitolo ha testato l’effetto sulla qualità della carne cruda e cotta, sulla ritenzione reale dei nutrienti e sulla protezione nei confronti di condizioni di stress ossidativo. L’inclusione di Spirulina ha migliorato il profilo acidico del Longissimus dorsi e dell’arto posteriore di coniglio, attraverso l’aumento del contenuto dell’acido grasso γ-linolenico. Il Timo ha migliorato la stabilità ossidativa della carne dell’arto posteriore cruda e liofilizzata, ma non quella della carne cotta. Come era stato osservato nel precedente esperimento sulla “shelf-life” della carne di coniglio, Spirulina non ha migliorato la stabilità ossidativa della carne sottoposta a stress ossidativo intenso. Il secondo capitolo della presente tesi, ha considerato l’effetto dell’inclusione singola o combinata con diversi additivi naturali (Origano, Rosmarino, vitamina E e Saccaromyces cerevisiae) sulle prestazioni produttive di conigli in accrescimento, la composizione nutrizionale e la stabilità ossidativa della carne nonchè sulle caratteristiche ossee degli arti. I risultati di questa ricerca hanno dimostrato che un’adeguata inclusione di antiossidanti naturali nella dieta di conigli in accrescimento ha avuto un effetto positivo anche sulle prestazioni produttive e sulla qualità della carne. Il quinto capitolo, invece, ha studiato per la prima volta l’applicazione di rooibos (Aspalathus linearis), fermentato e non, sulla carne e prodotti derivati. In particolare, è stata valutata la sua capacità di prevenire l’ossidazione lipidica in polpette e salami di struzzo. I risultati hanno rivelato un interessante e promettente potenziale antiossidante di questa pianta nei confronti dei prodotti carnei testati. Tuttavia, sono necessari ulteriori studi per esaminarne l’efficacia a lungo termine. Il sesto ed ultimo capitolo, ha valutato due diversi livelli di grasso e NaCl, e due diversi starter microbici, sulle perdite di peso, composizione centesimale e contenuto di colesterolo di salami di struzzo stagionati per 10 e 20 settimane. Un minore contenuto di grasso ha ridotto considerevolmente il tempo di stagionatura, essendo quindi un aspetto positivo in termini di produttività, e ha determinato una maggiore concentrazione di nutrienti rispetto al salame preparato con il più alto livello di grasso. La riduzione del contenuto di NaCl ha ritardato le perdite di peso dei salami di 1 settimana, senza tuttavia modificare la composizione centesimale del prodotto. Infine, l’attività metabolica degli starter microbici testati è sembrata essere condizionata dal contenuto di grasso del salame e ciò, a 10 settimane di stagionatura, ha influenzato la salubrità del prodotto

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Knight, M. K. "Interactions of meat proteins in meat products." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254413.

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Osborn, Helen. "Undesirable pinking in meat and meat model systems." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343321.

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Harris, Ryan P. "Extra Meat." ScholarWorks@UNO, 2011. http://scholarworks.uno.edu/td/1388.

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In this paper, I will detail the process that went into the making of my thesis film, Extra Meat. The areas I will cover include: Writing, Directing, Production Design, Cinematography, Editing, Sound, as well as Technology. Special emphasis will be given to new casting and directing styles I have developed to encourage the strongest possible performances. I will then evaluate the success of the decisions I made.

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Casanova, Luque Luis Enrique, Sánchez Camila Betsabé Manrique, Crispin Jurgen Alex Maldonado, Capillo Juanita Dalia Nieto, and Orosco Sheyla Milagros Yoplac. "Paleo Meat." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652162.

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En el presente trabajo de investigación desarrollado en la Universidad Peruana de Ciencias Aplicadas a los estudiantes de modalidad PREGRADO, consiste en la aplicación de un plan para la puesta en marcha de un modelo de negocio de cortes de carne especiales para parrillas y complementos empaquetados al vacío. Dentro de los complementos tenemos una selección de salsas gourmet y embutidos artesanales preparado en base a una selección de finas hierbas, de esta manera Paleo Meat brindará una experiencia gastronómica de cortes en carnes y charcutería. Paleo Meat posee como público objetivo a personas comprendidos de 25 a 55 años pertenecientes a un NSE A y B que residan en los distritos de la zona 7 y aledaños en lima metropolitana. En su mayoría pertenecen a la Población económicamente activa. El producto será promocionado a través de plataformas virtuales, es decir, redes sociales como Facebook e Instagram. Así mismo, será comercializado a través de servicio de Courier tales como Rappi, Glovo, Uber Eats u otros. Finalmente, el análisis financiero realizado como estudio de la empresa tenemos un costo de oportunidad del capital (COK) de 11.68%. De esta manera podemos concluir que, el desarrollo de la empresa CARNES Y CHARCUTERÍA SAC es viable económicamente.<br>In the present research work developed at the Peruvian University of Applied Sciences for undergraduate students, it consists in the application of a plan for the implementation of a business model of special cuts of meat for grills and vacuum-packed accessories. Within the complements we have a selection of gourmet sauces and artisanal sausages prepared based on a selection of fine herbs, in this way Paleo Meat will provide a gastronomic experience of cuts in meats and charcuterie. Paleo Meat has as its target audience people between 25 and 55 years old belonging to an NSE A and B that reside in the districts of zone 7 and nearby in metropolitan Lima. They mostly belong to the economically active population. The product will be promoted through virtual platforms, that is, social networks such as Facebook and Instagram. Likewise, it will be marketed through Courier service such as Rappi, Glovo, Uber Eats or others. Finally, the financial analysis performed as a study of the company has an opportunity cost of capital (COK) of 11.68%. In this way we can conclude that, the development of the company CARNES Y CHARCUTERÍA SAC is economically viable.<br>Trabajo de investigación

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MacPhail, Heather Margaret. "Meat or three veg : meat-eating and environmental thought /." Title page, table of contents and abstract only, 1997. http://web4.library.adelaide.edu.au/theses/09ENV/09envm143.pdf.

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Deller, Rosemary. "When flesh becomes meat : encountering meaty bodies in contemporary culture." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/when-flesh-becomes-meat-encountering-meaty-bodies-in-contemporary-culture(86ad12d3-4eb9-4dd5-8798-212200eb237e).html.

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Being treated as a piece of meat has long been an issue around which feminist concerns regarding the representation of women and practices of cultural consumption coalesce. However, as the Humanities undergo a paradigm shift away from intrinsically privileging the human subject, this demands new consideration of how cultural figurations of meat can work to challenge the terms of the species border. This thesis offers close readings of contemporary film, literature, visual art, music and live performance produced between the late 1980s and the present day that stage carnal encounters with meat. I unite these figurations under the term ‘meaty bodies’, exploring how they question the supposedly self-evident line between the flesh that we are and the flesh that we may eat. Situating its theoretical approach within the tension between psychoanalytic and cultural theories of taboo and abjection and emerging ‘new materialist’ conceptualisations of matter, this thesis contributes to the project of disrupting the primacy of ‘the human’ and the workings of the species divide. The thesis begins by examining three cultural productions that humanise meat by using it to speak to themes of vulnerability, trauma and sexual desire respectively. The photographic series Perishables (Yolaçan, 2002–04), the live art performance My New York (Zhang, 2002) and the pornographic novella The Butcher (Reyes, 1988) utilise meat to speak to issues surrounding human embodiment. However, I suggest that this typically decouples meat from the animal body from which it derives. The thesis subsequently turns to four cultural productions that more directly engage with the violence inherent in the naturalisation of meat as animal body. Analysing the experimental text Diary of a Steak (Levy, 1997), the concept album One Pig (Herbert, 2011), the live art performance inthewrongplaceness (O’Reilly, 2004–09) and the feature film Beasts of the Southern Wild (Zeitlin, 2012), the thesis positions these cultural productions as a challenge to the species border through their attentiveness to contemporary issues surrounding meat consumption and production, including discussion of ‘meat panics’ such as the 1980s/1990s BSE crisis, the development of tissue-cultured meat and impending food scarcity. These close readings show that what I term a ‘carnal equivalence’ between human and animal flesh can be a powerful means of questioning the terms of the species border. Yet, in rendering their encounters with meat frequently difficult and strained, these cultural productions stage and generate ambivalence as integral to our relations with meat consumption and production in the contemporary moment. The thesis suggests that this uncertainty is indicative of a wider impasse within the Humanities, as the field seeks to decentralise ‘the human’ and the discourses that are invested in the continued dominance of this category, yet is still shaped by attachments and anxieties that render this move more difficult than may otherwise be supposed.

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Liu, Manli. "Nutritional evaluation of high ash meat and bone meal for poultry." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0017/MQ56136.pdf.

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Dunn, Adele. "Textural variability in chicken breast meat and its control." Thesis, Queen's University Belfast, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238951.

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Trefan, Laszlo. "Development of empirical models for pork quality." Thesis, University of Edinburgh, 2011. http://hdl.handle.net/1842/5761.

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Pork quality is an important issue for the whole meat chain, from producers, abattoirs, retailers through to costumers and is affected by a web of multi-factorial actions that occur throughout the pork production chain. A vast amount of information is available on how these diverse factors influence different pork quality traits. However, results derived from individual studies often vary and are in some cases even contradictory due to different experimental designs or different pork quality assessment techniques or protocols. Also, individual influencing factors are often studied in isolation, ignoring interacting effects. A suitable method is therefore required to account for a range of interacting factors, to combine the results from different experiments and to derive generic response-laws. The aim of this thesis was to use meta-analyses to produce quantitative, predictive models that describe how diverse factors affect pork quality over a range of experimental conditions.

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Mais fontes

Livros sobre o assunto "Meat"

Andrew, Beatt, and Key Note Publications, eds. Meat & meat products. Hampton: Key Note, 1994.

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Publications, Key Note, ed. Meat & meat products. 7th ed. Hampton: Key Note Publications, 1990.

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Dominic, Fenn, and Key Note Publications, eds. Meat & meat products. Hampton: Key Note, 2005.

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Samantha, Miller, and Key Note Publications, eds. Meat & meat products. Hampton: Key Note Publications, 1995.

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Jane, Griffiths, and Key Note Publications, eds. Meat & meat products. Hampton: Key Note Ltd, 1999.

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Publications, Key Note, ed. Meat & meat products. 8th ed. Hampton: Key Note Publications, 1991.

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Jenny, Baxter, and Key Note Publications, eds. Meat & meat products. Hampton: Key Note, 1998.

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Emily, Pattullo, and Key Note Publications, eds. Meat & meat products. Hampton: Key Note Ltd, 2003.

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Lynsey, Barker, and Key Note Publications, eds. Meat & meat products. Hampton: Key Note Ltd, 2001.

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Nichols, Goodeve Thyrza, Daneyal Mahmood Gallery, and Pierre Menard Gallery, eds. Meat after meat joy. Cambridge, MA: Pierre Menard Gallery, 2008.

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Capítulos de livros sobre o assunto "Meat"

Richter, Duncan. "Does Meat Mean Murder?" In Ethics after Anscombe, 125–45. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1478-5_7.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Meat and meat products." In Food Handbook, 67–96. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_5.

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Marsden, J. L., and R. L. Henrickson. "Meat and meat products." In Frozen Food Technology, 168–95. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_7.

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Geeraerts, Wim, Despoina Angeliki Stavropoulou, Luc De Vuyst, and Frédéric Leroy. "Meat and Meat Products." In How Fermented Foods Feed a Healthy Gut Microbiota, 57–90. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-28737-5_3.

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Knight, M. K. "Meat and Meat Products." In Food Industries Manual, 1–41. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_1.

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Buddle, Emily. "Meet Your Meat!" In Food Instagram, 163–76. University of Illinois Press, 2022. http://dx.doi.org/10.5622/illinois/9780252044465.003.0011.

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Meat consumers are becoming increasingly concerned about intensive livestock production. In response, livestock producers are encouraged to be transparent and “share their stories” to temper the storytelling power of animal rights activists and the broader media. One notable group of livestock producers who have adopted social media to share their story are “happy-meat” producers. This chapter presents an analysis of images shared on Instagram by happy-meat producers and highlights how these producers attempt to increase transparency by constructing narratives of how their animals live wholesome idyllic lives yet refrain from sharing provocative details such as animal death.

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"meat meal, n.¹." In Oxford English Dictionary. 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/1196608886.

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"meat meal, n.²." In Oxford English Dictionary. 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/4769585636.

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Valli, Enrico, Massimiliano Petracci, Marzia Pezzolato, and Elena Bozzetta. "Meat and meat products." In FoodIntegrity Handbook, 59–82. Eurofins Analytics France, 2018. http://dx.doi.org/10.32741/fihb.4.meat.

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Aristarkhova, Irina. "2. Eating the Mother." In Meat!, 39–60. Duke University Press, 2021. http://dx.doi.org/10.1515/9781478012481-005.

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Trabalhos de conferências sobre o assunto "Meat"

Winarno, Winarno, Hafidh Muhammad Akbar, Muhammad Rama Diennova Sulistyo, Afif Oktavian Syah Putra, and Wiharto Wiharto. "Meat Classification Using MobileNetV3Large Architecture." In 2025 International Conference on Computer Sciences, Engineering, and Technology Innovation (ICoCSETI), 158–63. IEEE, 2025. https://doi.org/10.1109/icocseti63724.2025.11020509.

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Faraj, Nadeen, Khaled Salah, and Maher Maalouf. "Blockchain-Based Certification in the Meat Industry." In 2024 IEEE International Conference on Technology Management, Operations and Decisions (ICTMOD), 1–7. IEEE, 2024. https://doi.org/10.1109/ictmod63116.2024.10878198.

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Grosjean, Luce. "Meet meat." In SIGGRAPH Asia 2014 Computer Animation Festival. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2671032.2671082.

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Khelif, Khaled, Rose Dieng-Kuntz, and Pascal Barbry. "MEAT." In the 3rd international conference. New York, New York, USA: ACM Press, 2005. http://dx.doi.org/10.1145/1088622.1088670.

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Mason, A., O. Korostynska, L. E. Cordova-Lopez, I. Esper, D. Romanov, S. Ross, K. Takacs, and T. Haidegger. "Meat Factory Cell: Assisting meat processors address sustainability in meat production." In 2021 IEEE 21st International Symposium on Computational Intelligence and Informatics (CINTI). IEEE, 2021. http://dx.doi.org/10.1109/cinti53070.2021.9668392.

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Efstathiou, S. "64. Performing ‘meat’: meat replacement as drag." In EurSafe 2022. The Netherlands: Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-939-8_64.

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Dwiloka, Bambang, Bhakti Etza Setiani, Yoyok Budi Pramono, Ahmad Nimatullah Al-Baarri, Robby Rusdiansyah, Mustofa, Melania Putri Anindyajati, Stella Putri Tomya, and Samuel Rudison. "Restructured meat products quality of turkey meat." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0109651.

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Schetinin, Michael, Marina Vaytanis, Olga Musina, and Zoja Khodyreva. "Study of the properties of meat-growing minced meat systems based on rabbit meat." In INTELLIGENT BIOTECHNOLOGIES OF NATURAL AND SYNTHETIC BIOLOGICALLY ACTIVE SUBSTANCES: XIV Narochanskie Readings. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0184245.

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Gulieva, N. G., and D. A. Skachkov. "Functional meat product." In General question of world science. "Science of Russia", 2019. http://dx.doi.org/10.18411/gq-30-11-2019-02.

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Kobzhasarova, Z., M. Kassymova, G. Orymbetova, Z. Nurseitova, and D. Arapbayeva. "Functional meat product." In VIII INTERNATIONAL ANNUAL CONFERENCE “INDUSTRIAL TECHNOLOGIES AND ENGINEERING” (ICITE 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0126684.

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Relatórios de organizações sobre o assunto "Meat"

McCormick, Benjamin, David McBey, Graham Horgan, and Jennifer Macdiarmid. Pathways to healthy and sustainable diets: meat-eating context. University of Aberdeen, August 2024. http://dx.doi.org/10.57064/2164/24103.

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Building on earlier work that examined the situational context of meat consumption, we examine if situational differences influence the consumption patterns of different types of meat. Meats are not alike in terms of their impacts on health and the environment. As meat consumption changes, people may transition from one form (e.g., red meat) to another (e.g., white meat) rather than reducing their meat consumption outright.

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Bamezai, Shirin, and Jenny Chapman. Cultivated meat. Parliamentary Office of Science and Technology, April 2025. https://doi.org/10.58248/pn740.

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Gale, Fred, and Fengxia Dong. China's meat consumption. Washington, DC: Economic Research Service, U.S. Department of Agriculture, July 2023. http://dx.doi.org/10.32747/2023.8122125.ers.

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China's emergence as a major meat producer, consumer, and importer creates export opportunities for the United States and other producers. China has become the world's largest meat importer, as growth in its own production has diminished. Growth in China's meat production and consumption has slowed due to decelerating population and income growth, animal disease, scarcity of land for feed and forage, rising production costs, and health concerns. Has China's consumption of meat reached a ceiling, or is there room for more growth?

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Strenger, Mara, Markus Schmid, and Svenja Kloß. Meet the meat that tells you when it’s going bad. Edited by Sara Phillips. Monash University, June 2022. http://dx.doi.org/10.54377/0610-547c.

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Lonergan, Steven M., Elisabeth J. Huff-Lonergan, and Joseph G. Sebranek. Undergraduate Minor in Meat Science. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-1242.

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Tetens, Inge, Camilla Hoppe, Lene Frost Andersen, Anni Helldán, Eva Warensjö Lemming, Ellen Trolle, Torunn Holm Totland, and Anna Karin Lindroos. Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context. Nordic Council of Ministers, January 2013. http://dx.doi.org/10.6027/tn2013-506.

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Snoek, Jonna, Pelle Sinke, Elsje Oosterkamp, and Nikki Odenhoven. External costs of locally produced cultivated meat compared with three conventional Dutch meat products. Wageningen: Wageningen Economic Research, 2024. http://dx.doi.org/10.18174/661741.

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McCormick, Benjamin, Jennifer Macdiarmid, and David McBey. Pathways To Healthy and Sustainable Diets: The Context People Eat Meat and Meat Replacements (NDNS Data). University of Aberdeen, August 2024. http://dx.doi.org/10.57064/42164/24102.

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Food choices are context dependent. Where, when and who we are with can all have an impact on our food-related decisions. From our previous work we know that meat is more likely to be eaten at the weekend and when there are more co-eaters (Horgan et al). What is unclear is what circumstances tend to associate with meat-free meals. Are there, for example, ways to promote a reduction in meat consumption by modifying the food environment?

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FAO. Sustainable wildlife management and wild meat. Center for International Forestry Research (CIFOR), 2014. http://dx.doi.org/10.17528/cifor/005398.

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Jayroe, Susannah. Meat Shack and Other Creative Works. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.5830.

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