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: 9 de junho de 2025

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Artigos de revistas sobre o assunto "Processed meat"

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

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Westman, Eric C. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (May 5, 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, no. 9 (May 5, 2020): 636–37. http://dx.doi.org/10.7326/l20-0123.

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Wan, Yi, and Fenglei Wang. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (May 5, 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, and Joel W. Hay. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (May 5, 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, and Gordon H. Guyatt. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (May 5, 2020): 639–40. http://dx.doi.org/10.7326/l20-0126.

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Rohrmann, Sabine, and Jakob Linseisen. "Processed meat: the real villain?" Proceedings of the Nutrition Society 75, no. 3 (December 1, 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, no. 8 (July 1, 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, no. 1 (December 16, 2015): 43. http://dx.doi.org/10.7196/samj.2016.v106i1.10400.

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Onwuzuruike, Uzochukwu, Joel Ndife, and Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY." FUDMA JOURNAL OF SCIENCES 6, no. 2 (May 11, 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"

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., and 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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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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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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Livros sobre o assunto "Processed meat"

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

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

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

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Fast facts (Fast Facts Ltd.), ed. The processed meat products market. Walgrave: Fast Facts Ltd, 1987.

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United States. Food Safety and Inspection Service., ed. Improving inspection of processed meat and poultry. [Washington, D.C.?: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

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United States. Food Safety and Inspection Service., ed. Improving inspection of processed meat and poultry. [Washington, D.C.?: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

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United States. Food Safety and Inspection Service, ed. Improving inspection of processed meat and poultry. [Washington, D.C.?: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

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Rather, Sajad A., and F. A. Masoodi, eds. Hand Book of Processed Functional Meat Products. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-69868-2.

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Nollet, Leo M. L., 1948- and Toldrá Fidel, eds. Handbook of processed meats and poultry analysis. Boca Raton: CRC Press, 2009.

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Capítulos de livros sobre o assunto "Processed meat"

Pearson, A. M., and 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., and 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., and 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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Rather, Jahangir Ahmad, Najmeenah Akhter, Shazia Akhter, Hilal Ahmad Punoo, Neelofar Manzoor, Haseeba Muzaffar, and B. N. Dar. "Processed Meat Products." In Hand Book of Processed Functional Meat Products, 81–96. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-69868-2_4.

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Pearson, A. M., and 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., and 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., and 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, and 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, and 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, and 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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Trabalhos de conferências sobre o assunto "Processed meat"

Zhang, Lingtong, Jing Yang, Chun Ouyang, Yang Yu, and Maolin Pan. "Conceptualizing Processes in Robotic Process Automation: A Basic Meta-Model." In 2024 10th International Conference on Systems and Informatics (ICSAI), 1–8. IEEE, 2024. https://doi.org/10.1109/icsai65059.2024.10893797.

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Shibayama, Wataru, Shuhei Shigaki, Kodai Kato, Yuki Furukawa, and Taiki Saijo. "Functional surface treatment primer (FSTP) meet on new advanced lithographic technologies." In Advances in Patterning Materials and Processes XLII, edited by Ryan Callahan and Anuja De Silva, 15. SPIE, 2025. https://doi.org/10.1117/12.3051918.

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Duncan, Tyrone E., Bozenna Pasik-Duncan, and Hamidou Tembine. "Mean-Field-Type Games driven by Rosenblatt Processes." In 2024 10th International Conference on Control, Decision and Information Technologies (CoDIT), 982–87. IEEE, 2024. http://dx.doi.org/10.1109/codit62066.2024.10708394.

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Sutakwa, Adi, Atika Nur Syarifah, and Ryan Rohmansyah. "A study on consumer preferences towards frozen processed meat products." In PROCEEDING OF THE 7TH INTERNATIONAL CONFERENCE OF SCIENCE, TECHNOLOGY, AND INTERDISCIPLINARY RESEARCH (IC-STAR 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0105479.

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Wu, You, Walter C. Willett, and 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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Jadallah, Aziza, Usmaan Al-Shehab, and Adam Friedman. "Is There a Role for Plant-Based “Meat” in Cardiovascular Disease Prevention?" In 27th Annual Rowan-Virtua Research Day. Rowan University Libraries, 2023. https://doi.org/10.31986/issn.2689-0690_rdw.stratford_research_day.32_2023.

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Diet is an established risk factor for cardiovascular disease. The American Heart Association recommends following a whole-food, minimally processed diet emphasizing fruit and vegetables to reduce cardiovascular mortality. Recently, processed plant-based meat substitutes, such as Beyond Meat® and Impossible™ foods have become easily accessible to consumers and are advertised as a healthful addition to a plant-based diet. However, these products are highly processed and contain high amounts of saturated fat and sodium. The purpose of this research is to investigate the effect of processed plant-based meat diets on adverse cardiovascular events compared to animal-based meat diets and minimally processed healthful plant-based diets. Health outcomes are dependent on micronutrient content Plant-based diets with the highest levels of serum beta-carotene and other micronutrients are associated with lower overall cardiovascular disease and mortality, as well as better metabolic markers.1,7,8 Plant-base meats reduce TMAO levels and improve cardiovascular disease risk factors Animal-based diets are associated with higher serum levels of trimethylamine N-oxide (TMAO), which is associated with an increased risk of heart attacks, vascular disease, and stroke. 2,9,10 Consumption of plant-based meat alternatives has been shown to reduce TMAO levels by 31.9% while reducing LDL and blood pressure and increasing HDL levels. Many studies found that highly processed diets are associated with negative health outcomes, regardless of plant-based content. Unhealthful plant-based diets are associated with greater cardiovascular disease risk factors and mortality compared to healthful plant-based diets. Lastly, it was found that computer modeling predicts adherence to a minimally processed diet containing animal products will result in lower rates of cardiovascular disease, ischemic heart disease, and diabetes, compared to a moderately processed plant-based diet.

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Patrakova, Irina, and 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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Stamenić, Tamara, Maja Petričević, Slađana Šobajić, Tanja Keškić, Slaviša Stajić, Nikola Stanišić, and Andrijana Milošević Georgiev. "CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY." In XX International Convention on Quality JUSK ICQ 2024. United Association of Serbia for Quality, 2024. http://dx.doi.org/10.46793/jusk-icqxx.145s.

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Enhancing diet quality is a pivotal strategy in the battle against non-communicable diseases (NCDs) and a cornerstone of public health policy. The Nutri-Score, a front-of-pack (FOP) labeling system featuring five color-coded letters (A-E), serves as a beacon, guiding consumers towards healthier prepackaged foods. This system has a profound effect on consumer awareness, perception, comprehension, and purchasing behavior, potentially leading to a significant reduction in NCD prevalence. Despite their status as essential protein sources, processed meats have been associated with numerous diseases. By directing consumers towards healthier options through FOP labeling, such as the Nutri-Score, we can potentially alleviate the burden of diet-related diseases. This study classified processed meat products by Nutri-Score to identify nutritionally better options. Analyzing 387 products from major supermarket chains in Belgrade, Serbia, revealed most processed meats fell into classes D and E. Dried meat products and finely ground cooked sausages were ranked more favorably than dry-cured and dry fermented sausages. Significant improvements in Nutri- Score were seen in products with lower sodium chloride and saturated fats. Thus, some processed meats are nutritionally superior within their group, offering potential health benefits to those who choose them. Adopting FOP labeling systems like Nutri-Score is not just beneficial, but essential for steering consumers toward healthier dietary choices and supporting public health goals to reduce NCDs.

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Schatzki, Thomas F., Richard Young, Ron P. Haff, J. Eye, and G. Wright. "Visual detection of particulates in processed meat products by x ray." In Photonics for Industrial Applications, edited by George E. Meyer and James A. DeShazer. SPIE, 1995. http://dx.doi.org/10.1117/12.198888.

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Boci, Ilirjana. "Comparison of Two Nitrite UV-VIS Spectrophotometric Analysis Methods in Meat Processed Product." In 9th International Scientific Conference ERAZ - Knowledge Based Sustainable Development. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/eraz.2023.567.

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In most countries, the use of nitrite in meat processed products either ingoing or the residual amount, is regulated by law. This regulation is continuously updated reflecting the newest and most relevant data after better understanding nitrite’s potential harmful effects and its transformation pathways in organisms. Sodium nitrite added to meat products is partly converted to the heat stable NO-myoglobin and to nitrate by oxidation, acting this way as an antioxidant. These biochemical red ox reactions are not fully understood because they depend on many variables in meat matrixes. Nitrite residual content is limited at lower than 100 mg/kg product for most of the meat processed products, but because of the abovementioned biochemical often simultaneous reactions, its monitoring should be continuous based on a scientific sampling methodology and accurate methods of analysis. This paper aims to compare two UV-Vis spectrophotometric methods against the reference ISO method for nitrite analysis to recommend their use in specific cases. These methods mainly differ in the nitrite extraction procedures from the meat matrices. The SF UV-Vis AOAC method based on nitrite extraction in natural meat sample conditions and the method proposed by Merino L. in alkaline conditions are compared to the ISO method by plotting the interaction graph of the data obtained. The results obtained are satisfactory and the author recommends the Merino method when nitrate is to be analyzed in the same sample, otherwise, the AOAC method would be the choice as not much sample handling is required.

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Relatórios de organizações sobre o assunto "Processed meat"

Hutchinson, M. L., J. E. L. Corry, and 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, October 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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Gherman, Iulia, Victoria Cohen, Daniel Lloyd, Wioleta Trzaska, Niall Grieve, Johanna Jackson, Elaine Pegg, and Anthony Wilson. Risk of campylobacteriosis from low-throughput poultry slaughterhouses. Food Standards Agency, July 2023. http://dx.doi.org/10.46756/sci.fsa.xkw971.

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Campylobacter is the most common cause of bacterial foodborne illness in the UK. Every year there are an estimated 300,000 foodborne cases in the UK, of which more than half are related to poultry meat. Campylobacter naturally lives in the guts of poultry. Undercooked chicken meat is the main source of exposure to Campylobacter. Thorough cooking kills Campylobacter. Cross-contamination of other food or work surfaces during preparation or storage of chicken can also cause illness. Campylobacter levels are routinely monitored in chicken carcases that are processed in high-throughput slaughterhouses, but this testing is not currently carried out in some low-throughput slaughterhouses. Each high-throughput slaughterhouse processes more than 7.5 million birds per year and each low-throughput slaughterhouse processes less than 7.5 million birds per year. Of the 1 billion birds that are slaughtered annually in the UK, around 5% come from low-throughout slaughterhouses. This report estimates the difference in risk of campylobacteriosis for products from low-throughput and high-throughput poultry slaughterhouses in the UK. This was necessary work to assist the FSA in establishing an appropriate level of sampling for low-throughput slaughterhouses. We considered the whole pathway of the chicken from farm to fork using the scientific literature, data from our own survey of Campylobacter in slaughterhouses (FS9990010), and business data and information on UK levels of infection. Campylobacter levels over a 3-month period (September to December 2021) from chicken processed by low and high-throughput slaughterhouses were the main data used for our comparison. We could find no data on differences in the supply of birds to low- versus high-throughput abattoirs, and no data on differences in the use of the meat after leaving the slaughterhouses. Based on analysis of the limited survey data available, we could not detect a significant difference between the proportion of highly contaminated samples from low- and high-throughput slaughterhouses. We also could not detect a significant difference in Campylobacter levels in slaughterhouses that perform religious slaughter versus those that do not. Based on the number of chickens per year that are processed by low and high-throughput slaughterhouses, we estimated the number of Campylobacter cases in the UK annually that are likely linked to low- and high-throughput slaughterhouses respectively. Based on the evidence available, we conclude that the frequency of occurrence of campylobacteriosis in the total UK population from chicken produced in low-throughput slaughterhouses is medium and for high-throughput slaughterhouses is high, with a medium uncertainty, as a direct consequence of the relative volume of chicken produced by each type of plant. The severity of campylobacteriosis is low, with low uncertainty. This assumes that the proportion of the total domestic consumption of chicken meat originating from low-throughput slaughterhouses does not change. The current sampling regime requires samples to be taken once a week. If more than 15 out of 50 of samples have high levels of Campylobacter, this is considered a failure and mitigations need to be put in place. We predicted that if samples are taken once every two weeks or once every four weeks instead, that would still allow us to identify some slaughterhouses failing to comply with the 15/50 exceedance rate. However, identifying issues will take longer and may not detect some failing slaughterhouses. Sampling requirements are not consistently applied in low-throughput slaughterhouses, and we did not have access to data on the steps taken when slaughterhouses recorded high levels of Campylobacter. Therefore, it was not possible to state the effect of changes in sampling requirements on per-portion risk. However, due to the small proportion of total poultry meat consumed in the UK that is produced at low-throughput slaughterhouses, changes to the official sampling requirements at low-throughput slaughterhouses are unlikely to result in a large difference in the frequency of occurrence of campylobacteriosis in the UK population.

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 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. Edited by Tara Garnett. TABLE, October 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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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, July 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, July 2021. http://dx.doi.org/10.18122/sped.138.boisestate.

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Zakharchenko, I. V., K. M. Terryll, K. V. Rao, and U. Balachandran. Process parameters, orientation, and functional properties of melt-processed bulk Y-Ba-Cu-O superconductors. Office of Scientific and Technical Information (OSTI), March 1995. http://dx.doi.org/10.2172/206575.

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Rosser, Katy, Iulia Gherman, Erica Kintz, Paul Cook, and 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, June 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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Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.

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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Furthermore, studies have confirmed the presence of HEV in the food chain and the foodborne transmission of Hepatitis E virus to humans [reviewed in 5]. Likewise, Scottish shellfish at retail [6] have also been found positive for HEV viral nucleic acid and some preliminary studies indicate that the virus is also detectable in soft fruits (L Scobie; unpublished data). There are current misunderstandings in what this data represents, and these studies have raised further questions concerning the infectivity of the virus, the processing of these foods by industry and the cooking and/or preparation by caterers and consumers. There are significant gaps in the knowledge around viral infectivity, in particular the nature of the preparation of food matrices to isolate the virus, and also with respect to a consistent and suitable assay for confirming infectivity [1,3]. Currently, there is no suitable test for infectivity, and, in addition, we have no knowledge if specific food items would be detrimental to cells when assessing the presence of infectious virus in vitro. The FSA finalised a comprehensive critical review on the approaches to assess the infectivity of the HEV virus which is published [3] recommending that a cell culture based method should be developed for use with food. In order to proceed with the development of an infectivity culture method, there is a requirement to assess if food matrices are detrimental to cell culture cell survival. Other issues that may have affected the ability to develop a consistent method are the length of time the virally contaminated sample is exposed to the cells and the concentration of the virus present. In most cases, the sample is only exposed to the cells for around 1 hour and it has been shown that if the concentration is less that 1x103 copies then infection is not established [3,5,10,11].

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Sengupta, S., J. Corpus, J. R. Jr Gaines, V. R. Todt, X. F. Zhang, D. J. Miller, C. Varanasi, and P. J. McGinn. Fabrication and characterization of melt-processed YBCO. Office of Scientific and Technical Information (OSTI), November 1996. http://dx.doi.org/10.2172/392837.

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