Bibliografías temáticas / Meat

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Literatura académica sobre el tema "Meat"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de julio de 2025

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Artículos de revistas sobre el tema "Meat"

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Tierney, Scott. "Meat is Meat." After Dinner Conversation 5, no. 2 (2024): 59–74. http://dx.doi.org/10.5840/adc20245216.

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How do we decide what meat is acceptable to eat? In this philosophical short story fiction, a crew of over a 100 are onboard a ship, and slowly starving. The captain is worried they might all starve before finding their way to shoreline. They try fishing off the side of the boat, the but seas are uncharacteristically empty, that is, until they net a mermaid. As the unconscious mermaid hangs upside down the cook, the captain, and key members of the crew try to decide what to do with her, or “it” as the captain prefer they call her. It’s unclear if she is able to speak or understand them, as she
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Nogalska, A. "Meat and bone meal as fertilizer for spring barley." Plant, Soil and Environment 62, No. 8 (2016): 373–78. http://dx.doi.org/10.17221/270/2016-pse.

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The aim of this study was to determine whether meat and bone meal (MBM) can be used as NP fertilizer for spring barley grown for fodder. A two-factorial field experiment was conducted in Poland. Experimental factor I was MBM dose (0, 1.0, 1.5, 2.0, 2.5 t/ha/year) which was compared to the mineral fertilization (NPK), factor II was the year of the study (two consecutive years). MBM used in doses higher than 1.0 t/ha had a more beneficial influence on the grain yield of spring barley and grain plumpness than mineral fertilizers. The positive yield-forming effect of MBM doses 2.0 t/ha and 2.5 t/h
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Stokstad, E. "Could Less Meat Mean More Food?" Science 327, no. 5967 (2010): 810–11. http://dx.doi.org/10.1126/science.327.5967.810.

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Hostetter, T. H. "Human renal response to meat meal." American Journal of Physiology-Renal Physiology 250, no. 4 (1986): F613—F618. http://dx.doi.org/10.1152/ajprenal.1986.250.4.f613.

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Glomerular filtration rate (GFR) increases after a meat meal in several species. The mechanism of this phenomenon is unknown and the excretory and metabolic responses largely unexplored. We examined in humans the nature of the hemodynamic response to a meat meal, the role of salt and water load in this response, and the associated renal excretory responses. Ten normal volunteers were studied after eating an average of 3.5 g/kg body wt of lean cooked beef steak and, on a separate day, after ingesting an amount of sodium and water equivalent to that in the steak. Average GFR increased by 28% for
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Hwang, Jihee, Jihye You, Junghoon Moon, and Jaeseok Jeong. "Factors Affecting Consumers’ Alternative Meats Buying Intentions: Plant-Based Meat Alternative and Cultured Meat." Sustainability 12, no. 14 (2020): 5662. http://dx.doi.org/10.3390/su12145662.

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Consumers have started to become aware of the negative aspects of conventional meat, including concerns about environmental issues, animal welfare, and consumer health. Alternative meats (i.e., cultured meat and plant-based meat alternatives) have been introduced recently to address these problems, and the rapid growth of the alternative meat market could pose a threat to the conventional meat market. It is necessary to identify the features of alternative meat that affect consumers’ purchasing intentions. Thus, we aimed to: (1) explore the positive and negative feelings toward alternative mea
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Malaťák, J., and T. Dlabaja. "Hydrothermal carbonization of stabilized sludge and meat and bone meal." Research in Agricultural Engineering 61, No. 1 (2016): 21–28. http://dx.doi.org/10.17221/59/2013-rae.

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Hydrothermal carbonization is one of suitable methods for energy recovery of sewage sludge and meat and bone meal. The task of the article is to determine appropriate hydrothermal carbonization process conditions and their impact on the quality of the final product – so called biochar or hydrochar. Parameters of the two main phases – initiation and polymerization – were monitored. The basic fuel properties of the final solid products of hydrothermal carbonization were determined. To produce biochar by hydrothermal carbonization, multifunctional pressure vessel wit
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Soderberg, David. "Meat and Meat Products." Journal of AOAC INTERNATIONAL 82, no. 2 (1999): 434–38. http://dx.doi.org/10.1093/jaoac/82.2.434.

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Lorenzo, José M. "Meat and Meat Products." Journal of Integrative Agriculture 12, no. 11 (2013): 1916–18. http://dx.doi.org/10.1016/s2095-3119(13)60642-5.

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Soderberg, David. "Meat and Meat Products." Journal of AOAC INTERNATIONAL 80, no. 1 (1997): 151–58. http://dx.doi.org/10.1093/jaoac/80.1.151.

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Soderberg, David. "Meat and Meat Products." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 168–72. http://dx.doi.org/10.1093/jaoac/81.1.168.

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Tesis sobre el tema "Meat"

1

Cullere, Marco. "Functional meat and meat products from unconventional meat species." Doctoral thesis, Università degli studi di Padova, 2014. http://hdl.handle.net/11577/3424551.

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The present thesis, which includes four main researches, aimed to study functional meat and meat products obtained from unconventional meat species, namely the rabbit and the ostrich. The first research tested the single and combined dietary supplementation with 5% Spirulina (Arthrospira platensis) and 3% Thyme (Thymus vulgaris) to growing rabbits for 3 and 6 weeks, and it is articulated in four different subchapters. The first subchapter considered the effect on total tract apparent digestibility of nutrients and on the performances of growing rabbits and showed that that single and combi
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Knight, M. K. "Interactions of meat proteins in meat products." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254413.

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Osborn, Helen. "Undesirable pinking in meat and meat model systems." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343321.

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Harris, Ryan P. "Extra Meat." ScholarWorks@UNO, 2011. http://scholarworks.uno.edu/td/1388.

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In this paper, I will detail the process that went into the making of my thesis film, Extra Meat. The areas I will cover include: Writing, Directing, Production Design, Cinematography, Editing, Sound, as well as Technology. Special emphasis will be given to new casting and directing styles I have developed to encourage the strongest possible performances. I will then evaluate the success of the decisions I made.
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Casanova, Luque Luis Enrique, Sánchez Camila Betsabé Manrique, Crispin Jurgen Alex Maldonado, Capillo Juanita Dalia Nieto, and Orosco Sheyla Milagros Yoplac. "Paleo Meat." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652162.

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En el presente trabajo de investigación desarrollado en la Universidad Peruana de Ciencias Aplicadas a los estudiantes de modalidad PREGRADO, consiste en la aplicación de un plan para la puesta en marcha de un modelo de negocio de cortes de carne especiales para parrillas y complementos empaquetados al vacío. Dentro de los complementos tenemos una selección de salsas gourmet y embutidos artesanales preparado en base a una selección de finas hierbas, de esta manera Paleo Meat brindará una experiencia gastronómica de cortes en carnes y charcutería. Paleo Meat posee como público objetivo a pe
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MacPhail, Heather Margaret. "Meat or three veg : meat-eating and environmental thought /." Title page, table of contents and abstract only, 1997. http://web4.library.adelaide.edu.au/theses/09ENV/09envm143.pdf.

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Deller, Rosemary. "When flesh becomes meat : encountering meaty bodies in contemporary culture." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/when-flesh-becomes-meat-encountering-meaty-bodies-in-contemporary-culture(86ad12d3-4eb9-4dd5-8798-212200eb237e).html.

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Being treated as a piece of meat has long been an issue around which feminist concerns regarding the representation of women and practices of cultural consumption coalesce. However, as the Humanities undergo a paradigm shift away from intrinsically privileging the human subject, this demands new consideration of how cultural figurations of meat can work to challenge the terms of the species border. This thesis offers close readings of contemporary film, literature, visual art, music and live performance produced between the late 1980s and the present day that stage carnal encounters with meat.
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Liu, Manli. "Nutritional evaluation of high ash meat and bone meal for poultry." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0017/MQ56136.pdf.

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Dunn, Adele. "Textural variability in chicken breast meat and its control." Thesis, Queen's University Belfast, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238951.

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Trefan, Laszlo. "Development of empirical models for pork quality." Thesis, University of Edinburgh, 2011. http://hdl.handle.net/1842/5761.

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Pork quality is an important issue for the whole meat chain, from producers, abattoirs, retailers through to costumers and is affected by a web of multi-factorial actions that occur throughout the pork production chain. A vast amount of information is available on how these diverse factors influence different pork quality traits. However, results derived from individual studies often vary and are in some cases even contradictory due to different experimental designs or different pork quality assessment techniques or protocols. Also, individual influencing factors are often studied in isolation
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Libros sobre el tema "Meat"

1

Andrew, Beatt, and Key Note Publications, eds. Meat & meat products. Key Note, 1994.

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Publications, Key Note, ed. Meat & meat products. 7th ed. Key Note Publications, 1990.

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Dominic, Fenn, and Key Note Publications, eds. Meat & meat products. Key Note, 2005.

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Samantha, Miller, and Key Note Publications, eds. Meat & meat products. Key Note Publications, 1995.

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Jane, Griffiths, and Key Note Publications, eds. Meat & meat products. Key Note Ltd, 1999.

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Publications, Key Note, ed. Meat & meat products. 8th ed. Key Note Publications, 1991.

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Jenny, Baxter, and Key Note Publications, eds. Meat & meat products. Key Note, 1998.

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Emily, Pattullo, and Key Note Publications, eds. Meat & meat products. Key Note Ltd, 2003.

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Lynsey, Barker, and Key Note Publications, eds. Meat & meat products. Key Note Ltd, 2001.

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Nichols, Goodeve Thyrza, Daneyal Mahmood Gallery, and Pierre Menard Gallery, eds. Meat after meat joy. Pierre Menard Gallery, 2008.

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Capítulos de libros sobre el tema "Meat"

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Richter, Duncan. "Does Meat Mean Murder?" In Ethics after Anscombe. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1478-5_7.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Meat and meat products." In Food Handbook. Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_5.

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Marsden, J. L., and R. L. Henrickson. "Meat and meat products." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_7.

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Geeraerts, Wim, Despoina Angeliki Stavropoulou, Luc De Vuyst, and Frédéric Leroy. "Meat and Meat Products." In How Fermented Foods Feed a Healthy Gut Microbiota. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-28737-5_3.

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Knight, M. K. "Meat and Meat Products." In Food Industries Manual. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_1.

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Buddle, Emily. "Meet Your Meat!" In Food Instagram. University of Illinois Press, 2022. http://dx.doi.org/10.5622/illinois/9780252044465.003.0011.

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Meat consumers are becoming increasingly concerned about intensive livestock production. In response, livestock producers are encouraged to be transparent and “share their stories” to temper the storytelling power of animal rights activists and the broader media. One notable group of livestock producers who have adopted social media to share their story are “happy-meat” producers. This chapter presents an analysis of images shared on Instagram by happy-meat producers and highlights how these producers attempt to increase transparency by constructing narratives of how their animals live wholeso
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"meat meal, n.¹." In Oxford English Dictionary, 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/1196608886.

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"meat meal, n.²." In Oxford English Dictionary, 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/4769585636.

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Valli, Enrico, Massimiliano Petracci, Marzia Pezzolato, and Elena Bozzetta. "Meat and meat products." In FoodIntegrity Handbook. Eurofins Analytics France, 2018. http://dx.doi.org/10.32741/fihb.4.meat.

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Aristarkhova, Irina. "2. Eating the Mother." In Meat! Duke University Press, 2021. http://dx.doi.org/10.1515/9781478012481-005.

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Actas de conferencias sobre el tema "Meat"

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Winarno, Winarno, Hafidh Muhammad Akbar, Muhammad Rama Diennova Sulistyo, Afif Oktavian Syah Putra, and Wiharto Wiharto. "Meat Classification Using MobileNetV3Large Architecture." In 2025 International Conference on Computer Sciences, Engineering, and Technology Innovation (ICoCSETI). IEEE, 2025. https://doi.org/10.1109/icocseti63724.2025.11020509.

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Ma, Linfei, and Anikó Kelemen-Erdős. "Assessing Consumer Perceptions About Traceable Meat." In 2025 IEEE 19th International Symposium on Applied Computational Intelligence and Informatics (SACI). IEEE, 2025. https://doi.org/10.1109/saci66288.2025.11030167.

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Faraj, Nadeen, Khaled Salah, and Maher Maalouf. "Blockchain-Based Certification in the Meat Industry." In 2024 IEEE International Conference on Technology Management, Operations and Decisions (ICTMOD). IEEE, 2024. https://doi.org/10.1109/ictmod63116.2024.10878198.

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Michálik, Mário, Dávid Macko, Jakub Krško, Marián Hruboš, Jozef Hrbček, and Radovan Toček. "Smart Monitoring System for Meat Production Facilities." In 2025 26th International Carpathian Control Conference (ICCC). IEEE, 2025. https://doi.org/10.1109/iccc65605.2025.11022876.

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Salling, Melissza, Mónika Garai-Fodor, and Orsolya Szigeti. "Eating Patterns of Hungarians Towards Pig Meat." In 2025 IEEE 19th International Symposium on Applied Computational Intelligence and Informatics (SACI). IEEE, 2025. https://doi.org/10.1109/saci66288.2025.11030163.

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Grosjean, Luce. "Meet meat." In SIGGRAPH Asia 2014 Computer Animation Festival. ACM Press, 2014. http://dx.doi.org/10.1145/2671032.2671082.

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Khelif, Khaled, Rose Dieng-Kuntz, and Pascal Barbry. "MEAT." In the 3rd international conference. ACM Press, 2005. http://dx.doi.org/10.1145/1088622.1088670.

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Mason, A., O. Korostynska, L. E. Cordova-Lopez, et al. "Meat Factory Cell: Assisting meat processors address sustainability in meat production." In 2021 IEEE 21st International Symposium on Computational Intelligence and Informatics (CINTI). IEEE, 2021. http://dx.doi.org/10.1109/cinti53070.2021.9668392.

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Efstathiou, S. "64. Performing ‘meat’: meat replacement as drag." In EurSafe 2022. Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-939-8_64.

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Dwiloka, Bambang, Bhakti Etza Setiani, Yoyok Budi Pramono, et al. "Restructured meat products quality of turkey meat." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0109651.

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Informes sobre el tema "Meat"

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McCormick, Benjamin, David McBey, Graham Horgan, and Jennifer Macdiarmid. Pathways to healthy and sustainable diets: meat-eating context. University of Aberdeen, 2024. http://dx.doi.org/10.57064/2164/24103.

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Building on earlier work that examined the situational context of meat consumption, we examine if situational differences influence the consumption patterns of different types of meat. Meats are not alike in terms of their impacts on health and the environment. As meat consumption changes, people may transition from one form (e.g., red meat) to another (e.g., white meat) rather than reducing their meat consumption outright.
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Bamezai, Shirin, and Jenny Chapman. Cultivated meat. Parliamentary Office of Science and Technology, 2025. https://doi.org/10.58248/pn740.

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Gale, Fred, and Fengxia Dong. China's meat consumption. Economic Research Service, U.S. Department of Agriculture, 2023. http://dx.doi.org/10.32747/2023.8122125.ers.

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China's emergence as a major meat producer, consumer, and importer creates export opportunities for the United States and other producers. China has become the world's largest meat importer, as growth in its own production has diminished. Growth in China's meat production and consumption has slowed due to decelerating population and income growth, animal disease, scarcity of land for feed and forage, rising production costs, and health concerns. Has China's consumption of meat reached a ceiling, or is there room for more growth?
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Strenger, Mara, Markus Schmid, and Svenja Kloß. Meet the meat that tells you when it’s going bad. Edited by Sara Phillips. Monash University, 2022. http://dx.doi.org/10.54377/0610-547c.

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Lonergan, Steven M., Elisabeth J. Huff-Lonergan, and Joseph G. Sebranek. Undergraduate Minor in Meat Science. Iowa State University, 2008. http://dx.doi.org/10.31274/ans_air-180814-1242.

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Tetens, Inge, Camilla Hoppe, Lene Frost Andersen, et al. Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context. Nordic Council of Ministers, 2013. http://dx.doi.org/10.6027/tn2013-506.

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Snoek, Jonna, Pelle Sinke, Elsje Oosterkamp, and Nikki Odenhoven. External costs of locally produced cultivated meat compared with three conventional Dutch meat products. Wageningen Economic Research, 2024. http://dx.doi.org/10.18174/661741.

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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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McCormick, Benjamin, Jennifer Macdiarmid, and David McBey. Pathways To Healthy and Sustainable Diets: The Context People Eat Meat and Meat Replacements (NDNS Data). University of Aberdeen, 2024. http://dx.doi.org/10.57064/42164/24102.

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Food choices are context dependent. Where, when and who we are with can all have an impact on our food-related decisions. From our previous work we know that meat is more likely to be eaten at the weekend and when there are more co-eaters (Horgan et al). What is unclear is what circumstances tend to associate with meat-free meals. Are there, for example, ways to promote a reduction in meat consumption by modifying the food environment?
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FAO. Sustainable wildlife management and wild meat. Center for International Forestry Research (CIFOR), 2014. http://dx.doi.org/10.17528/cifor/005398.

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