Bibliografias temáticas / Processed meat

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Literatura científica selecionada sobre o tema "Processed meat"

Autor: Grafiati
Publicado: 4 de junho de 2021
Última modificação: 20 de fevereiro de 2023

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Artigos de revistas sobre o assunto "Processed meat"

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Meyer, Daniel A. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n.º 9 (5 de maio de 2020): 636. http://dx.doi.org/10.7326/l20-0121.

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Westman, Eric C. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n.º 9 (5 de maio de 2020): 637. http://dx.doi.org/10.7326/l20-0122.

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Rosenfeld, Richard M. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n.º 9 (5 de maio de 2020): 636–37. http://dx.doi.org/10.7326/l20-0123.

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Wan, Yi, e Fenglei Wang. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, n.º 9 (5 de maio de 2020): 638–39. http://dx.doi.org/10.7326/l20-0124.

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Gong, 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.º 9 (5 de maio de 2020): 637–38. http://dx.doi.org/10.7326/l20-0125.

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Johnston, 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.º 9 (5 de maio de 2020): 639–40. http://dx.doi.org/10.7326/l20-0126.

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Rohrmann, Sabine, e Jakob Linseisen. "Processed meat: the real villain?" Proceedings of the Nutrition Society 75, n.º 3 (1 de dezembro de 2015): 233–41. http://dx.doi.org/10.1017/s0029665115004255.

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Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.
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Geach, Tim. "Processed meat and heart failure". Nature Reviews Cardiology 11, n.º 8 (1 de julho de 2014): 434. http://dx.doi.org/10.1038/nrcardio.2014.93.

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Stefan, Daniela Cristina. "Red meat, processed meat and cancer in South Africa". South African Medical Journal 106, n.º 1 (16 de dezembro de 2015): 43. http://dx.doi.org/10.7196/samj.2016.v106i1.10400.

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Onwuzuruike, Uzochukwu, Joel Ndife e Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY". FUDMA JOURNAL OF SCIENCES 6, n.º 2 (11 de maio de 2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.

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Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to 11.34%, 3.94 to 6.31%, 16.21 to 27.31%, 21.38 to 23.12% and 37.43 to 45.90% for moisture, ash, fat, protein and carbohydrate contents. Physicochemical properties ranged from 0.08 to 0.18 meg O2/kg for peroxide value, 0.06 - 0.41 TBARS/g for thiobarbituric acid value, 6.91 to7.54 for colour, 6.65 to 7.30 for pH and 61.25 to 69.40 mg/ml for solubility. Mineral composition showed that mutton meat kilishi (KM) had higher calcium (51.14 mg/100 g), magnesium (40.04 mg/100 g) and sodium (132.75 mg/100 g) contents while beef kilishi (KB) had the highest iron (8.24 mg/100 g) contents. Microbiologically, the kilishi samples were fit and safe for consumption. The organoleptic study revealed consumers’ preference for beef samples. Kilishi production improved the nutrient density, stability and safety of meat from their respective meat sources, and will serve as a viable means of meat storage in low-income countries.
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Teses / dissertações sobre o assunto "Processed meat"

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Moradiannejad, Hesam. "Controlling texture in processed meat production". Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/48111/.

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The present study showed the effects of a number of hydrocolloids in terms of adding them dry, pre-hydrated or solubilised and gelled, using unmodified wheat starch, 3 types of carrageenan (kappa, iota and lambda), locust bean gum (LBG), and finally citrus fibre on meat stability, textural properties, and microstructure. The study further elucidated the role of heat induced gelation in texture formation of processed meat products. The finding of the study revealed that the maximum hardness related to the dry state of all hydrocolloids when added to a product containing 65% meat (i.e. 7.4% unmodified wheat starch, 1% LBG and 3% citrus fibre, except the carrageenan treatment, which is related to 2% gelled kappa carrageenan). Furthermore, the elasticity or rubbery texture of the sausages increased with 3% pre-hydrated wheat starch, 1 % dry LBG and citrus fibre and finally 1% solubilised kappa carrageenan with 65% meat. However, ameliorating elasticity of LBG and citrus fibre, which are 1 and 3%, respectively, took place with the dry state. The Differential Scanning Calorimetry (DSC) results showed that starch and carrageenan showed clear irreversible and reversible transitions, respectively, on the timescale of the experiment in the region of 60 ̊C, whereas locust bean gum and citrus fibre showed no transitions. No interaction between carbohydrates and proteins was signalled by the transition temperatures of the unaffected transitions and the addition of enthalpies which was linear. The rheology result indicated that storage modulus (G ́) was greater than the loss modulus (G ̋) during the test (G ́ > G ̋), which implied predominant elastic behaviour of the sample for the whole range of deformation experimented. Finally, confocal scanning laser microscopy (CSLM) demonstrated that the void space is augmented (visa-a-vis the control sample of 65% meat) after adding dry LBG. However, the size of cavity shrank after adding gelled kappa carrageenan, dry citrus fibre, and dry wheat starch. In all treatments, the fat droplet decreased in mean size in the wake of adding hydrocolloids in the systems. Both of these findings indicate that an increase in batter texture upon the addition of hydrocolloids was sufficient to break up air cells and emulsion droplet, and then had enough strength to maintain the smaller cells droplets. The findings of the study in hand, provide a new approach to meat product manufacturing.
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Hullberg, 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.

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Mixon, 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.

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Sindelar, Jeffrey Joseph. "Investigating uncured no nitrate or nitrite added processed meat products". [Ames, Iowa : Iowa State University], 2006.

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Tlhong, Tumelo Maud. "Meat quality of raw and processed guinea fowl (Numeda meleagris)". Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/1898.

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Thesis (MSc (Consumer Science)--Stellenbosch University, 2008.
The 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.
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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.

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Master of Science
Department 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.
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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.

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Published Article
The 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.
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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.

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Jackson, 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.

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Smith, Marshall Dean. "A Product Development Study: Rainbow Trout Bologna". DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5473.

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Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (Cp= 3200 J/kg·K).
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Livros sobre o assunto "Processed meat"

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Toldrá, Fidel, ed. Safety of Meat and Processed Meat. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5.

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1935-, Gillett Tedford A., ed. Processed meats. 3a ed. New York: Chapman & Hall, 1996.

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Pearson, A. M. Processed meats. 3a ed. Gaithsburg,MA: Aspen Publishers, Inc., 1999.

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Ockerman, Herbert W. Sausage and processed meat formulations. New York: Van Nostrand Reinhold, 1989.

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Ockerman, H. W. Sausage and processed meatformulations. New York: Van Nostrand Reinhold, 1989.

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Kerry, John, e Joseph Kerry. Processed meats: Improving safety, nutrition and quality. Oxford: Woodhead Pub., 2011.

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Group, Marigny Research. The U.S. market for refrigerated processed meats. [New York, NY]: Packaged Facts, 2002.

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United 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.

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United 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.

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United 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.

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Capítulos de livros sobre o assunto "Processed meat"

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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.

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Pearson, 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.

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Pearson, 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.

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Pearson, 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.

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Pearson, 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.

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Pearson, 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.

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Bailly, 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.

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Nørrung, 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.

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Drosinos, 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.

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Gomes, 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.

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Trabalhos de conferências sobre o assunto "Processed meat"

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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.

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Schatzki, 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, editado por George E. Meyer e James A. DeShazer. SPIE, 1995. http://dx.doi.org/10.1117/12.198888.

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Patrakova, 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.

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Currently, daily sodium intake is about three times the recommended daily allowance for an adult, and processed meat products account for about 20% of total dietary sodium intake. Dietary concerns about excessive salt intake are leading the food industry to look for ways to reduce salt intake. The paper presents private technologies for the production of sausages with a reduced salt content using salt substitutes and flavor enhancers.
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Abubaker, Hamed M., Pavel Tománek e Lubomír Grmela. "Measurement of dynamic variations of polarized light in processed meat due to aging". In SPIE Optics + Optoelectronics, editado por Francesco Baldini, Jiri Homola, Robert A. Lieberman e Kyriacos Kalli. SPIE, 2011. http://dx.doi.org/10.1117/12.886836.

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Loginova, 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.

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The article presents the study results of the world meat and meat products market and the PRC place in this market, features the Chinese market of meat products. Reasons limiting the presence of Russian exporters in the China meat products market were identified. An assessment of the market of thermally processed finished meat products was made, on the basis of which a significant increase in Chinese imports of finished or canned meat products was revealed. The results of an express survey on the attitude of Chinese consumers to Russian finished meat products are presented. Conclusions are drawn about the possibility of exporting Russian meat products to the Chinese market.
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Balbuena, 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.

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Yang, 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.

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Obeid, 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.

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Miller, 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.

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Mensah, 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.

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Relatórios de organizações sobre o assunto "Processed meat"

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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, outubro de 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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Kanner, Joseph, Mark Richards, Ron Kohen e Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, dezembro de 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
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Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Editado por Tara Garnett. TABLE, outubro de 2022. http://dx.doi.org/10.56661/d8817170.

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The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the region’s meat and dairy sector. However, growing disquiet over the environmental impacts of further expansion in livestock numbers, and growing sales of alternative protein products in the Global North, has raised questions about the future place of plant-based, insect and lab-grown proteins in African diets and food systems. This report examines financial investment in protein production in sub-Saharan Africa. It begins from the position that investors play an important role in shaping the development of diets and food systems because they are able to mobilise the financial resources required to develop new protein products, infrastructures and value chains, or to prevent their development by withholding investment. It therefore investigates which actors are financing the production in sub-Saharan Africa of: a) animal proteins such as meat, fish, eggs and dairy products; b) ‘protein crops’ such as beans, pulses and legumes; and c) processed ‘alternative proteins’ derived from plants, insects, microbes or animal cells grown in a tissue culture. Through analysing investment by state, philanthropic and private sector organisations – as well as multilateral financial institutions such as development banks – it aims to establish which protein sources and stages of the value chain are financed by different groups of investors and to explore the values and goals which shape their investment decisions. To this end, the report examines four questions: 1. Who is currently investing in protein production in sub-Saharan Africa? 2. What goals do these investors aim to achieve (or what sort of future do they seek to bring about) through making these investments? 3. Which protein sources and protein production systems do they finance? 4. What theory of change links their investment strategy to these goals? In addressing these questions, this report explores what sorts of protein production and provisioning systems different investor groups might be helping to bring into being in sub-Saharan Africa. It also considers what alternative possibilities might be marginalised due to a lack of investment. It thus seeks to understand whose priorities, preferences and visions for the future of food might be informing the changing place of protein in the region’s diets, economies and food systems.
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Zakharchenko, 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), março de 1995. http://dx.doi.org/10.2172/206575.

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Sengupta, 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), novembro de 1996. http://dx.doi.org/10.2172/392837.

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Nelson, 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, julho de 2021. http://dx.doi.org/10.18122/sped138.boisestate.

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The purpose of this document is to provide readers with the coding protocol that authors used to code 22 meta-analyses focused on mathematics interventions for students with or at-risk of disabilities. The purpose of the systematic review was to evaluate reporting quality in meta-analyses focused on mathematics interventions for students with or at risk of disabilities. To identify meta-analyses for inclusion, we considered peer-reviewed literature published between 2000 and 2020; we searched five education-focused electronic databases, scanned the table of contents of six special education journals, reviewed the curriculum vitae of researchers who frequently publish meta-analyses in mathematics and special education, and scanned the reference lists of meta-analyses that met inclusion criteria. To be included in this systematic review, meta-analyses must have reported on the effectiveness of mathematics-focused interventions, provided a summary effect for a mathematics outcome variable, and included school-aged participants with or at risk of having a disability. We identified 22 meta-analyses for inclusion. We coded each meta-analysis for 53 quality indicators (QIs) across eight categories based on recommendations from Talbott et al. (2018). Overall, the meta-analyses met 61% of QIs and results indicated that meta-analyses most frequently met QIs related to providing a clear purpose (95%) and data analysis plan (77%), whereas meta-analyses typically met fewer QIs related to describing participants (39%) and explaining the abstract screening process (48%). We discuss the variation in QI scores within and across the quality categories and provide recommendations for future researchers so that reporting in meta-analyses may be enhanced. Limitations of the current study are that grey literature was not considered for inclusion and that only meta-analyses were included; this limits the generalizability of the results to other research syntheses (e.g., narrative reviews, systematic reviews) and publication types (e.g., dissertations).
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Nelson, 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, julho de 2021. http://dx.doi.org/10.18122/sped.138.boisestate.

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The purpose of this document is to provide readers with the coding protocol that authors used to code 22 meta-analyses focused on mathematics interventions for students with or at-risk of disabilities. The purpose of the systematic review was to evaluate reporting quality in meta-analyses focused on mathematics interventions for students with or at risk of disabilities. To identify meta-analyses for inclusion, we considered peer-reviewed literature published between 2000 and 2020; we searched five education-focused electronic databases, scanned the table of contents of six special education journals, reviewed the curriculum vitae of researchers who frequently publish meta-analyses in mathematics and special education, and scanned the reference lists of meta-analyses that met inclusion criteria. To be included in this systematic review, meta-analyses must have reported on the effectiveness of mathematics-focused interventions, provided a summary effect for a mathematics outcome variable, and included school-aged participants with or at risk of having a disability. We identified 22 meta-analyses for inclusion. We coded each meta-analysis for 53 quality indicators (QIs) across eight categories based on recommendations from Talbott et al. (2018). Overall, the meta-analyses met 61% of QIs and results indicated that meta-analyses most frequently met QIs related to providing a clear purpose (95%) and data analysis plan (77%), whereas meta-analyses typically met fewer QIs related to describing participants (39%) and explaining the abstract screening process (48%). We discuss the variation in QI scores within and across the quality categories and provide recommendations for future researchers so that reporting in meta-analyses may be enhanced. Limitations of the current study are that grey literature was not considered for inclusion and that only meta-analyses were included; this limits the generalizability of the results to other research syntheses (e.g., narrative reviews, systematic reviews) and publication types (e.g., dissertations).
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Rosser, 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, junho de 2022. http://dx.doi.org/10.46756/sci.fsa.nuc910.

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Qurbani is a religious practice that takes place during Eid al-Adha. Consumers practicing Qurbani typically wish to collect meat and red offal within a short time after slaughter, which means these products cannot complete normal chilling processes before leaving the slaughterhouse. This could permit greater growth of pathogens and has the potential to increase the risk of consumer illness. The FSA is working with industry and stakeholder groups to ensure that the risk to consumers under these conditions remains at an acceptable level. To help inform these discussions, the FSA commissioned this assessment to understand the difference in risk from allowing meat and offal to be provided to consumers without the normal chilling process. The microbiological team at the FSA have analysed scientific literature, expert opinion and business and consumer survey data to assess the effect of disrupting the cold chain on pathogens in Qurbani meat. The pathogens that were chosen for inclusion in this assessment are non-typhoidal Salmonella enterica, Shiga toxin-producing Escherichia coli, and Clostridium perfringens. Their growth characteristics and prevalence in beef, lamb and goat meat and offal are discussed. The assessment concluded that given the reported variation in the process, there were two important scenarios with distinct outcomes. In the typical scenario, which is the most likely outcome based on the collected data, there is no significant difference in risk to consumer health compared to normal chilling processes, and the risk level was established as Very Low (“very rare but cannot be excluded”). In a reasonably foreseeable worst-case scenario, Salmonella spp. and STEC levels may increase, presenting an increased risk to the consumer. This risk level was established as Low (“rare but does occur”). We also identified several areas where more evidence would be helpful, and as a result identified a High level of uncertainty in our conclusion.
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Terasvirta, Timo, e Andrés González-Gómez. Modelling autoregressive processes with a shifting mean. Bogotá, Colombia: Banco de la República, dezembro de 2006. http://dx.doi.org/10.32468/be.420.

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Marshak, Ronni. Closed-Loop Meta-Process Management. Boston, MA: Patricia Seybold Group, fevereiro de 2002. http://dx.doi.org/10.1571/psgp2-21-02cc.

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