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: 25 de julho 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 (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 (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 (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 (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 (2020): 637–38. http://dx.doi.org/10.7326/l20-0125.

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Johnston, Bradley C., Dena Zeraatkar, Robin W. M. Vernooij, et al. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (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 (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, sal

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Geach, Tim. "Processed meat and heart failure." Nature Reviews Cardiology 11, no. 8 (2014): 434. http://dx.doi.org/10.1038/nrcardio.2014.93.

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Shan, Liran Christine, Aine Regan, Frank J. Monahan, et al. "Consumer views on “healthier” processed meat." British Food Journal 118, no. 7 (2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.

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Purpose – The purpose of this paper is to investigate consumer attitudes towards and interest in enriching processed meat with healthy ingredients (“functional processed meat”). Design/methodology/approach – Seven focus groups across age and gender were conducted. Discussions were analysed using an inductive thematic approach. Findings – Strategies that participants felt as important for improving the healthiness of processed meat mainly included the use of better quality meat and less salt, fat, preservatives and other additives. “Functional processed meat” was a new concept for participants.

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Stefan, Daniela Cristina. "Red meat, processed meat and cancer in South Africa." South African Medical Journal 106, no. 1 (2015): 43. http://dx.doi.org/10.7196/samj.2016.v106i1.10400.

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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% unmo

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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. Th

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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 i

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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 compar

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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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Mais fontes

Livros sobre o assunto "Processed meat"

Toldrá, Fidel, ed. Safety of Meat and Processed Meat. 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. Aspen Publishers, Inc., 1999.

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

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

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

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United States. Food Safety and Inspection Service., ed. Improving inspection of processed meat and poultry. 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. 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. 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. 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. 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. 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. 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. 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, et al. "Processed Meat Products." In Hand Book of Processed Functional Meat Products. 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. 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. 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. 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. 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. 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. 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). 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. 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). IEEE, 2024. http://dx.doi.org/10.1109/codit62066.2024.10708394.

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Cheng, Ni. "Research on Risk Management Methods and Processes for Civil Aircraft Operation Safety." In 2024 10th Asia Conference on Mechanical Engineering and Aerospace Engineering (MEAE). IEEE, 2024. https://doi.org/10.1109/meae62008.2024.11026360.

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Zhang, Zhen, Qiang Li, Xiaoliang Zhang, and Yizhi Zhang. "Implementation of Accurate Atmospheric Sound Attenuation Calculations in Aircraft Noise Certification Processes." In 2024 10th Asia Conference on Mechanical Engineering and Aerospace Engineering (MEAE). IEEE, 2024. https://doi.org/10.1109/meae62008.2024.11026616.

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Sun, Shixu, Yingchao Liu, Lei Zhu, and Xiaojiang Cai. "Enhanced Weakly Supervised Learning Method for Anomaly Detection in Aerospace Product Manufacturing Processes." In 2024 10th Asia Conference on Mechanical Engineering and Aerospace Engineering (MEAE). IEEE, 2024. https://doi.org/10.1109/meae62008.2024.11026692.

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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

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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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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, 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 resu

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Campbell, Tiara, and Olatokunbo Osibogun. Systematic Review of the Correlation Between Red Meat Consumption and Endometriosis. Florida International University, 2025. https://doi.org/10.25148/fiuurj.3.1.10.

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Endometriosis, a chronic estrogen-dependent disorder affecting approximately 10% of women of reproductive age, is associated with symptoms such as chronic pelvic pain and infertility (Yamamoto, 2018, p. 2). Although the pathophysiology of endometriosis remains unclear, emerging evidence suggests that dietary factors, particularly red meat consumption, may influence its development. This systematic review aims to evaluate the existing literature on the correlation between red meat consumption and the risk of developing endometriosis. We conducted a comprehensive systematic review of studies pub

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Gherman, Iulia, Victoria Cohen, Daniel Lloyd, et al. Risk of campylobacteriosis from low-throughput poultry slaughterhouses. Food Standards Agency, 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 slaughterhou

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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, 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 (MD

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Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, 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 regio

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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, 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 jo

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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, 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), 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, 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 thi

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Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, 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]. Fu

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