Relevant bibliographies by topics / Meat processed

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Meat processed'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Meat processed"

1

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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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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Yeh, Tian-Shin, Deborah Blacker, and Alberto Ascherio. "To meat or not to meat? Processed meat and risk of dementia." American Journal of Clinical Nutrition 114, no. 1 (2021): 7–8. http://dx.doi.org/10.1093/ajcn/nqab139.

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Dissertations / Theses on the topic "Meat processed"

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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% 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.<br>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<br>Department of Animal Sciences and Industry<br>Terry A. Houser<br>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<br>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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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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Books on the topic "Meat processed"

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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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1935-, Gillett Tedford A., ed. Processed meats. 3rd ed. Chapman & Hall, 1996.

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

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

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

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

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Group, Marigny Research. The U.S. market for refrigerated processed meats. 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. 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. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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Organic meat production and processing. John Wiley and Sons, 2012.

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Book chapters on the topic "Meat processed"

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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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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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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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Delignette-Muller, Marie Laure. "Principles of Predictive Modeling." In Safety of Meat and Processed Meat. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_21.

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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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Conference papers on the topic "Meat processed"

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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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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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Abubaker, Hamed M., Pavel Tománek, and Lubomír Grmela. "Measurement of dynamic variations of polarized light in processed meat due to aging." In SPIE Optics + Optoelectronics, edited by Francesco Baldini, Jiri Homola, Robert A. Lieberman, and Kyriacos Kalli. SPIE, 2011. http://dx.doi.org/10.1117/12.886836.

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Balbuena, Jose, Javier Hilario, Ismael Vargas, Ruth Manzanares, and 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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Loginova, V. A., and 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 dra
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Yang, Mihi, Jeongseon Kim, and 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, and 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. WIT Press, 2013. http://dx.doi.org/10.2495/fenv130131.

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Miller, Paige E., Philip Lazarus, Samuel M. Lesko, et al. "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, et al. "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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Petriľák, Marek, Ing Elena Horská, Jozef Šumichrast, and Jozef Palkovič. "COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.132.

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The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced i
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Reports on the topic "Meat processed"

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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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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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Sengupta, S., J. Corpus, J. R. Jr Gaines, et al. Fabrication and characterization of melt-processed YBCO. Office of Scientific and Technical Information (OSTI), 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, 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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Terasvirta, Timo, and Andrés González-Gómez. Modelling autoregressive processes with a shifting mean. Banco de la República, 2006. http://dx.doi.org/10.32468/be.420.

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Long, J. B. [Development of Hydrodyne process for tenderizing meat.] Quarterly report. Office of Scientific and Technical Information (OSTI), 1995. http://dx.doi.org/10.2172/261100.

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

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Sindelar, Jeffrey J., Joseph C. Cordray, and Joseph G. Sebranek. Consumer Acceptance of Commercial Natural and/or Organic Processed Meats. Iowa State University, 2008. http://dx.doi.org/10.31274/ans_air-180814-159.

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Asta, M. D., S. H. Davis, D. N. Seidman, et al. Defects Associated with Solidification of Melt-Processed Superalloys for the Aerospace Industry. Defense Technical Information Center, 2009. http://dx.doi.org/10.21236/ada501481.

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Lu, Z., Joseph G. Sebranek, James S. Dickson, Aubrey F. Mendonca, and Theodore B. Bailey. Use of Organic Acid Salts to Control Listeria monocytogenes on Processed Meats. Iowa State University, 2005. http://dx.doi.org/10.31274/ans_air-180814-1111.

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