Associations Between Unprocessed Red Meat and Processed Meat With Risk of Recurrence and Mortality in Patients With Stage III Colon Cancer
Sign Up to like & getrecommendations! Published in 2022 at "JAMA Network Open"
DOI: 10.1001/jamanetworkopen.2022.0145
Abstract: Key Points Question Among patients with colon cancer, is consumption of unprocessed red meat or processed meats after diagnosis associated with higher risk of recurrence and mortality? Findings In this cohort study of 1011 patients… read more here.
Keywords: red meat; unprocessed red; meat processed; colon cancer ... See more keywords
Efficient Myogenic/Adipogenic Transdifferentiation of Bovine Fibroblasts in a 3D Bioprinting System for Steak‐Type Cultured Meat Production
Sign Up to like & getrecommendations! Published in 2022 at "Advanced Science"
DOI: 10.1002/advs.202202877
Abstract: The interest in cultured meat is increasing because of the problems with conventional livestock industry. Recently, many studies related to cultured meat have been conducted, but producing large‐sized cultured meat remains a challenge. It is… read more here.
Keywords: cultured meat; meat production; efficient myogenic; bovine ... See more keywords
What Are the Health Risks of Eating Red Meat, and How Should We Assess Them?
Sign Up to like & getrecommendations! Published in 2020 at "BioEssays"
DOI: 10.1002/bies.202000056
Abstract: This paper discusses possible mechanisms that might lead to misinterpretations of collected data and makes new evidence‐based medicine (EBM) recommendations to oppose the previously accepted preventive measures, or treatment options. It is focused on the… read more here.
Keywords: red meat; eating red; health risks; meat ... See more keywords
Excretion of 19-norandrosterone after consumption of boar meat.
Sign Up to like & getrecommendations! Published in 2020 at "Drug testing and analysis"
DOI: 10.1002/dta.2958
Abstract: The consumption of the offal of non-castrated pigs can lead to the excretion of 19-norandrosterone (NorA) in urine of humans. In doping control, GC/C/IRMS is the method of choice to differentiate between an endogenous or… read more here.
Keywords: meat; boar meat; excretion norandrosterone; consumption ... See more keywords
Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed
Sign Up to like & getrecommendations! Published in 2019 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201800370
Abstract: The intramuscular phospholipid (PL) level is reported to decrease upon postmortem aging of beef, pork, and chicken, and the change affects meat qualities (e.g., myofibrillar fragmentation and drip loss); however, there is still little information… read more here.
Keywords: meat cuts; depends meat; cuts breed; postmortem aging ... See more keywords
A facile isoelectric focusing of myoglobin and hemoglobin used as markers for screening of chicken meat quality in China
Sign Up to like & getrecommendations! Published in 2019 at "ELECTROPHORESIS"
DOI: 10.1002/elps.201900157
Abstract: A novel analytical protocol was developed for general quality screening of chicken meat based on IEF and protein extraction. To demonstrate the developed protocol, 24 chickens were divided into three groups; each had eight chickens.… read more here.
Keywords: meat quality; chicken meat; group; meat ... See more keywords
Meat intake and risk of gastric cancer in the Stomach cancer Pooling (StoP) project
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Cancer"
DOI: 10.1002/ijc.32707
Abstract: The consumption of processed meat has been associated with noncardia gastric cancer, but evidence regarding a possible role of red meat is more limited. Our study aims to quantify the association between meat consumption, namely… read more here.
Keywords: risk gastric; gastric cancer; meat; cancer ... See more keywords
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10436
Abstract: BACKGROUND Numerous non-meat ingredients such as hydrocolloids, starches, and fibers have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea,… read more here.
Keywords: low fat; pork meat; water; fat burgers ... See more keywords
The effect of insect or microalga alternative protein feeds on broiler meat quality.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10473
Abstract: BACKGROUND In order to combat environmental and food security concerns associated with the increasing demand for soymeal needed to keep up with increasing meat consumption, this study determines the chicken meat quality derived when soymeal… read more here.
Keywords: quality; broiler; meat quality; alternative protein ... See more keywords
Sarcoplasmic and myofibrillar phosphoproteins profile in beef M. longissimus thoracis with different pHu at different days postmortem.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11586
Abstract: BACKGROUND The abnormal ultimate pH (pHu ) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pHu values and exhibited… read more here.
Keywords: sarcoplasmic myofibrillar; beef; postmortem sarcoplasmic; meat ... See more keywords
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11773
Abstract: BACKGROUND Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods… read more here.
Keywords: effect cooking; cooking methods; meat; edible nutritive ... See more keywords