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Journal articles on the topic 'Meat processed'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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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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5

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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7

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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8

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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Lam, Tram Kim, Amanda J. Cross, Dario Consonni, et al. "Intakes of Red Meat, Processed Meat, and Meat Mutagens Increase Lung Cancer Risk." Cancer Research 69, no. 3 (2009): 932–39. http://dx.doi.org/10.1158/0008-5472.can-08-3162.

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12

Cosgrove, Meadhbh, Albert Flynn, and Máiréad Kiely. "Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality." British Journal of Nutrition 93, no. 6 (2005): 933–42. http://dx.doi.org/10.1079/bjn20051427.

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The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 5

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13

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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Park, Sihyun, and Donghwan An. "An Analysis of Demand System for Meat Disaggregated into Fresh Meat and Processed Meat." Korean Journal of Agricultural Management and Policy 47, no. 2 (2020): 333–51. http://dx.doi.org/10.30805/kjamp.2020.47.2.333.

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15

Meiliana, Anna, Nurrani Mustika Dewi, and Andi Wijaya. "Red Meats and Processed Meat as the Carcinogenic Foods and Phytochemical-chemoprevention." Indonesian Biomedical Journal 11, no. 3 (2019): 225–39. http://dx.doi.org/10.18585/inabj.v11i3.965.

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BACKGROUND: Along with its increased prevalence, in the past decade, cancer had joined the list of chronic debilitating diseases. Nutrition become substantial aspects, due to its time-dependent effect to modulate inflammation thus trigger carcinogenic effects by altering the immune check point. Thus, nutrition contributes to the progression and therapeutic response of cancer, both in human or animal models.CONTENT: Meat is well favored food with appreciable appealing. Due to its high nutritional values it plays a central role in human development. Meat or meat derivate are important sources of

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16

Zeygarnik, M. V. "On the problem of carcinogenicity of red meat and processed meat." Voprosy dietologii 6, no. 2 (2016): 58–60. http://dx.doi.org/10.20953/2224-5448-2016-2-58-60.

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17

Saliba, Walid, Hedy S. Rennert, Naomi Gronich, Stephen B. Gruber, and Gad Rennert. "Red meat and processed meat intake and risk of colorectal cancer." European Journal of Cancer Prevention 28, no. 4 (2019): 287–93. http://dx.doi.org/10.1097/cej.0000000000000451.

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18

Huda, N., A. A. Putra, and R. Ahmad. "Potential Application of Duck Meat for Development of Processed Meat Products." Current Research in Poultry Science 1, no. 1 (2010): 1–11. http://dx.doi.org/10.3923/crpsaj.2011.1.11.

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19

Abbasi, Ibrahim, Al-Shareef Abdel-Kareem, Matouk Imad, and Akkawi Muataz. "Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products." Turkish Journal of Agriculture - Food Science and Technology 3, no. 4 (2015): 216. http://dx.doi.org/10.24925/turjaf.v3i4.216-220.227.

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Concern over food authenticity has increased as a result of an increase in the consumption of processed foods containing meat or animal products. This raises a number of issues where the presence of pork in such foods is considered unacceptable in most Muslim and Jewish communities around the world. It also applied to the prohibition of beef consumption among Hindus. In order to ensure the absence of unwished meat products or mixing of meats from different sources in processed foods, a specific and sensitive test is essential. For this purpose we developed a molecular test based on DNA amplifi

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20

Alshahrani, Saeed, Gary Fraser, Joan Sabaté, et al. "Red and Processed Meat and Mortality in a Low Meat Intake Population." Nutrients 11, no. 3 (2019): 622. http://dx.doi.org/10.3390/nu11030622.

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Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mortality. The Adventist Health Study-2 (AHS-2) is a prospective cohort study of ~96,000 Seventh-day Adventist men and women recruited in the US and Canada between 2002 and 2007. The final analytic sample after exclusions was 72,149. Cox proportional hazards regression was used and hazard ratios (HR) and confidence intervals (CI) were obtained. Diet w

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21

Akbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, et al. "Effect of sodium bicarbonate residue on some characteristics of processed meat products." Foods and Raw Materials 6, no. 2 (2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.

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Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant differ

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22

Zell, Markus, James G. Lyng, Denis A. Cronin, and Desmond J. Morgan. "Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients." Meat Science 83, no. 3 (2009): 563–70. http://dx.doi.org/10.1016/j.meatsci.2009.07.005.

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23

Schnettler, Berta, Néstor Sepúlveda, Silvana Bravo, Klaus G. Grunert, and Clementina Hueche. "Consumer acceptance of a functional processed meat product made with different meat sources." British Food Journal 120, no. 2 (2018): 424–40. http://dx.doi.org/10.1108/bfj-04-2017-0211.

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Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packagin

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24

LeLeiko, N. "Food for Thought: Processed Meat as Carcinogens." AAP Grand Rounds 35, no. 4 (2016): 48. http://dx.doi.org/10.1542/gr.35-4-48.

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25

Rosato, Valentina, Eva Negri, Fabio Parazzini, et al. "Processed meat and selected hormone-related cancers." Nutrition 49 (May 2018): 17–23. http://dx.doi.org/10.1016/j.nut.2017.10.025.

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26

Neuhouser, Marian L. "Red and processed meat: more with less?" American Journal of Clinical Nutrition 111, no. 2 (2019): 252–55. http://dx.doi.org/10.1093/ajcn/nqz294.

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27

McKENNA, D. R., C. A. MORRIS, J. T. KEETON, et al. "CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS." Journal of Muscle Foods 14, no. 2 (2003): 173–79. http://dx.doi.org/10.1111/j.1745-4573.2003.tb00698.x.

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28

Fakhry, S. S., M. Adnan, F. A. Rashid, et al. "Authenticity test of the processed meat products." Food Research 5, no. 4 (2021): 210–15. http://dx.doi.org/10.26656/fr.2017.5(4).679.

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Different and related approaches must be considered to address consumers' concerns regarding the identification of species involved, mainly those of manufactured and derived meat products such as cured and canned meat and canned sausage. Therefore, the development of molecular techniques has been achieved by a mixture containing different shares of meat DNA. This study provided an important indication regarding the validity of the multiplex Polymerase Chain Reaction (PCR) technique in such tests. Based on the fact that the aforementioned method is qualitative; yet, the different percentages of

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29

Wedekind, Roland, Pekka Keski-Rahkonen, Nivonirina Robinot, et al. "Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion." Metabolites 10, no. 7 (2020): 272. http://dx.doi.org/10.3390/metabo10070272.

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The intake of processed meat has been associated with several adverse health outcomes such as type II diabetes and cancer; however, the mechanisms are not fully understood. A better knowledge of the metabolite profiles of different processed and non-processed meat products from this heterogeneous food group could help in elucidating the mechanisms associated with these health effects. Thirty-three different commercial samples of ten processed and non-processed meat products were digested in triplicate with a standardized static in vitro digestion method in order to mimic profiles of small mole

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30

Cho, Soo-Hyun, Pil-Nam Seong, Beom-Young Park, et al. "Non-meat Ingredient, Nutritional Composition and Labeling of Domestic Processed Meat Products." Korean Journal for Food Science of Animal Resources 27, no. 2 (2007): 179–84. http://dx.doi.org/10.5851/kosfa.2007.27.2.179.

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31

Hassanin, Faten, Reham Amin, Nahla Abou-Elroos, and Sameh Helmy. "Detection of adulteration in some traditional processed meat products with equine meat." Benha Veterinary Medical Journal 34, no. 1 (2018): 443–52. http://dx.doi.org/10.21608/bvmj.2018.54507.

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32

Hernández-Chávez, Juan Francisco, Aarón F. González-Córdova, Armida Sánchez-Escalante, Gastón R. Torrescano, Juan P. Camou, and Belinda Vallejo-Cordoba. "Analitical techniques to determinate the meat and thermally processed meat products authenticity." Nacameh 1, no. 2 (2007): 97–109. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2007v1n2/hernandez.

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33

Hsieh, Yun-Hwa P., and Jack A. Ofori. "Detection of Horse Meat Contamination in Raw and Heat-Processed Meat Products." Journal of Agricultural and Food Chemistry 62, no. 52 (2014): 12536–44. http://dx.doi.org/10.1021/jf504032j.

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34

Alexander, Dominik D., and Colleen A. Cushing. "Quantitative assessment of red meat or processed meat consumption and kidney cancer." Cancer Detection and Prevention 32, no. 5-6 (2009): 340–51. http://dx.doi.org/10.1016/j.cdp.2009.02.002.

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35

Saygın Alparslan, Özge, and Nevin Demirbaş. "Red meat and processed red meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization’s view of red meat carcasses and red meat carcinogens?" Public Health Nutrition 23, no. 2 (2019): 214–20. http://dx.doi.org/10.1017/s1368980019002453.

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AbstractObjective:This study investigated the consumption behaviours of healthcare professionals in relation to red meat and processed red meat products.Design:This study included a questionnaire conducted through face-to-face interviews with 149 health professionals. The purpose of the questionnaire was to determine the extent to which health professionals agreed with the WHO classification of red meat and processed red meat on their list of carcinogenic products.Setting:This research was carried out in İzmir, which is Turkey’s third largest city. The survey was conducted in 2016 by holding f

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36

Frank, Sarah M., Lindsay M. Jaacks, Carolina Batis, Lana Vanderlee, and Lindsey Smith Taillie. "Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States." International Journal of Environmental Research and Public Health 18, no. 1 (2021): 357. http://dx.doi.org/10.3390/ijerph18010357.

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Close economic ties encourage production and trade of meat between Canada, Mexico, and the US. Understanding the patterns of red and processed meat consumption in North America may inform policies designed to reduce meat consumption and bolster environmental and public health efforts across the continent. We used nationally-representative cross-sectional survey data to analyze consumption of unprocessed red meat; processed meat; and total red and processed meat. Generalized linear models were used to separately estimate probability of consumption and adjusted mean intake. Prevalence of total m

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37

Mosley, Dominique, Timothy Su, Harvey J. Murff, et al. "Meat intake, meat cooking methods, and meat-derived mutagen exposure and risk of sessile serrated lesions." American Journal of Clinical Nutrition 111, no. 6 (2020): 1244–51. http://dx.doi.org/10.1093/ajcn/nqaa030.

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Abstract Background Red and processed meat, recognized carcinogens, are risk factors for colorectal neoplasia, including polyps, the precursor for colorectal cancer. The mechanism is unclear. One possible explanation is the mutagenic activity of these foods, perhaps due to generation during cooking [e.g., heterocyclic amine (HCA) intake]. Few studies have evaluated meat intake and sessile serrated lesion (SSL) risk, a recently recognized precursor, and no study has evaluated meat cooking methods and meat-derived mutagens with SSL risk. Objective We evaluated intakes of meat, meat cooking metho

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38

O'Connor, Lauren, Kirsten Herrick, Ruth Parsons, and Jill Reedy. "Variation in Red Meat Categories Meaningfully Influences Red Meat Intake Estimates of the U.S. Population Aged 2 + Years." Current Developments in Nutrition 5, Supplement_2 (2021): 1071. http://dx.doi.org/10.1093/cdn/nzab053_064.

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Abstract Objectives Limitations in dietary assessment methodology lead to broad and inconsistent red meat intake categories. For example, red meat is often combined with processed meat, which includes processed poultry. Our objective was to quantitatively assess how these limitations influence red meat intake estimates of the U.S. population. Methods Three distinct red meat categories were identified from a series of systematic literature reviews. By systematically disaggregating and reaggregating meat variables (lean meat oz-eq) from the USDA's Food Pattern Equivalents Database, the following

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39

Lippi, Giuseppe, Gianfranco Cervellin, and Camilla Mattiuzzi. "Red meat, processed meat and the risk of venous thromboembolism: Friend or foe?" Thrombosis Research 136, no. 2 (2015): 208–11. http://dx.doi.org/10.1016/j.thromres.2015.04.027.

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40

Larsson, S. C., and N. Orsini. "Red Meat and Processed Meat Consumption and All-Cause Mortality: A Meta-Analysis." American Journal of Epidemiology 179, no. 3 (2013): 282–89. http://dx.doi.org/10.1093/aje/kwt261.

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41

Morshdy, Alaa Eldin, Mohamed Hussein, and Ahmed Tharwat. "Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products." Egyptian Journal of Food Safety 5, no. 1 (2018): 148–55. http://dx.doi.org/10.21608/ejfsj.2018.157083.

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42

Zahradnik, Celine, Roland Martzy, Robert L. Mach, Rudolf Krska, Andreas H. Farnleitner, and Kurt Brunner. "Loop-Mediated Isothermal Amplification (LAMP) for the Detection of Horse Meat in Meat and Processed Meat Products." Food Analytical Methods 8, no. 6 (2014): 1576–81. http://dx.doi.org/10.1007/s12161-014-0072-8.

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43

Hassanien, Fatin, Shaltout Fahim, Hashim Mohammed, Lamiaa Lotfy, and Hatem El- Nagar. "Quality assurance of some locally processed meat products." Benha Veterinary Medical Journal 34, no. 1 (2018): 41–47. http://dx.doi.org/10.21608/bvmj.2018.53519.

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44

Barbieri, Giampiero, Monica Bergamaschi, Giovanna Saccani, et al. "Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties." Journal of AOAC International 102, no. 5 (2019): 1401–6. http://dx.doi.org/10.5740/jaoacint.19-0134.

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45

Bouvard, Véronique, Dana Loomis, Kathryn Z. Guyton, et al. "Carcinogenicity of consumption of red and processed meat." Lancet Oncology 16, no. 16 (2015): 1599–600. http://dx.doi.org/10.1016/s1470-2045(15)00444-1.

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46

Hu, Jinfu, Carlo La Vecchia, Howard Morrison, Eva Negri, and Les Mery. "Salt, processed meat and the risk of cancer." European Journal of Cancer Prevention 20, no. 2 (2011): 132–39. http://dx.doi.org/10.1097/cej.0b013e3283429e32.

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47

Abdulkarim, Basira G., and J. Scott Smith. "Heterocyclic Amines in Fresh and Processed Meat Products." Journal of Agricultural and Food Chemistry 46, no. 11 (1998): 4680–87. http://dx.doi.org/10.1021/jf980175g.

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48

Spychaj, Anita, Edward Pospiech, Ewa Iwańska, and Magdalena Montowska. "Detection of allergenic additives in processed meat products." Journal of the Science of Food and Agriculture 98, no. 13 (2018): 4807–15. http://dx.doi.org/10.1002/jsfa.9083.

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49

Friedrich, M. J. "Processed Meat Consumption Associated With Increased Cancer Risk." JAMA 314, no. 23 (2015): 2496. http://dx.doi.org/10.1001/jama.2015.16382.

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50

IGBEKA, J. C., and J. L. BLAISDELL. "Moisture isotherms of a processed meat product-Bologna." International Journal of Food Science & Technology 17, no. 1 (2007): 37–46. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00157.x.

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