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Artículos de revistas sobre el tema "Meat"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

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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2

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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3

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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4

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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5

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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6

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 &ndash; so called biochar or hydrochar. Parameters of the two main phases &ndash; initiation and polymerization &ndash; 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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7

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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8

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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9

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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10

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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11

van Dijk, Birgit, Kirsi Jouppila, Mari Sandell, and Antti Knaapila. "No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products." Food Quality and Preference 108 (May 2023): 104886. http://dx.doi.org/10.1016/j.foodqual.2023.104886.

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12

Lokuruka, Michael N. I. "Meat is the Meal and Status is by Meat: Recognition of Rank, Wealth, and Respect Through Meat in Turkana Culture." Food and Foodways 14, no. 3-4 (2006): 201–29. http://dx.doi.org/10.1080/07409710600962001.

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13

Shprintzen, Adam D. "Looks Like Meat, Smells Like Meat, Tastes Like Meat." Food, Culture & Society 15, no. 1 (2012): 113–28. http://dx.doi.org/10.2752/175174412xi3190510222066.

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14

Kowalski, Zygmunt, Magdalena Muradin, Joanna Kulczycka, and Agnieszka Makara. "Comparative Analysis of Meat Bone Meal and Meat Bone Combustion Using the Life Cycle Assessment Method." Energies 14, no. 11 (2021): 3292. http://dx.doi.org/10.3390/en14113292.

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LCA analysis with 16 impact categories was used for the comparison of two developed combustion technologies: Scenario I—the combustion of meat bone meal produced from all types of meat waste; Scenario II—the combustion of meat bones from the production of meat products. The key hotspots determined were electricity and natural gas consumption, covering as much as 98.2% of the total influence on the environment in Scenario I and 99.3% in Scenario II. Without taking into account the environmental burdens avoided, the LCA analysis showed that Scenario I was assessed to have 71.2% less environmenta

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15

Friedlander, Judith, Chris Riedy, and Catriona Bonfiglioli. "A Meaty Discourse: What Makes Meat News?" Food Studies: An Interdisciplinary Journal 3, no. 3 (2014): 27–43. http://dx.doi.org/10.18848/2160-1933/cgp/v03i03/40579.

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16

Dale, Nick. "Metabolizable Energy of Meat and Bone Meal." Journal of Applied Poultry Research 6, no. 2 (1997): 169–73. http://dx.doi.org/10.1093/japr/6.2.169.

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17

Shimokomaki, M., B. D. G. M. Franco, T. M. Biscontini, M. F. Pinto, N. N. Terra, and T. M. T. Zorn. "Charqui meats are hurdle technology meat products." Food Reviews International 14, no. 4 (1998): 339–49. http://dx.doi.org/10.1080/87559129809541167.

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18

Conesa, J. A., A. Fullana, and R. Font. "Thermal decomposition of meat and bone meal." Journal of Analytical and Applied Pyrolysis 70, no. 2 (2003): 619–30. http://dx.doi.org/10.1016/s0165-2370(03)00044-5.

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19

Nurgazezova, A. N., A. M. Spanova, M. B. Rebezov, Sh K. Zhakupbekova, and K. M. Kabaeva. "THE USE OF RABBIT MEAT AND MILK THISTLE MEAL IN A LOW-CALORIE MEAT PRODUCT." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 208–16. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-26.

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In the modern world, the culture of a healthy lifestyleacquiresspecial relevance. An integral part of this process is specialized nutrition, therapeutic and prophylactic or dietary consumption of meat products for different categories of people. According to the research of modern scientists, in the next 15-20 years, the consumption of therapeutic and prophylactic, dietary, low-calorie meat products, as well as a decrease in the energy value of food products, will occupy 30% of the food market.The research results were processed by mathematical analysis and compiled taking into account the nut

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20

ANETTA, LUKÁČOVÁ, BINKOWSKI ŁUKASZ, and GOLIAN JOZEF. "CONCENTRATION OF MERCURY IN MEAT AND SLOVAK TRADITIONAL MEAT PRODUCTS." Contemporary Agriculture (2013) 62, no. 3-4 (2013): 242–47. https://doi.org/10.5281/zenodo.7257304.

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Mercury contents have been determined by atomic absorption spectrometry in the Selected ham, Frankfurters, “Lovecka” salami, “Malokarpatska” salami. The highest concentration of mercury in raw materials (beef, pork, pork bacon) was beef. Increasing concentrations of mercury was found after the addition of additives, spices and curing compounds causing a threefold increase in the concentration of mercury in finished products. We found statistically significant differences (P<0.001) in the concentration of mercury between the starting materials and the finished product

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21

Sugiharto, S., E. Widiastuti, I. Isroli, T. Yudiarti, T. A. Sartono, and H. I. Wahyuni. "Breast meat characteristics of broilers fed fermented mixture of cassava pulp and Moringa oleifera leaf meal." Journal of the Indonesian Tropical Animal Agriculture 45, no. 2 (2020): 103–14. http://dx.doi.org/10.14710/jitaa.45.2.103-114.

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The present study aimed to investigate the effect of feeding fermented mixture of cassava pulp and M. oleifera leaf meal (FCPMO) on the breast meat characteristics of broiler chickens. From day 8 onward, 400 Lohmann broiler chicks were allotted to four dietary groups included CONT (maize-soybean-based feed with no additive), BACI (maize-soybean-based feed supplemented with 0.1% zinc bacitracin), FERM (feed containing 20% of FCPMO) and FERB (feed containing 20% of FCPMO and 0.1% probiotic Bacillus subtilis). At day 35, one male chick from each replicate (10 chicks per treatment group) was taken

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22

Sax, Sam. "Meat." Iowa Review 46, no. 3 (2016): 28–29. http://dx.doi.org/10.17077/0021-065x.7773.

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23

Tisdale, Sallie. "Meat." Antioch Review 52, no. 3 (1994): 432. http://dx.doi.org/10.2307/4612995.

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24

Van Walleghen, Michael. "Meat." Iowa Review 16, no. 1 (1986): 91–92. http://dx.doi.org/10.17077/0021-065x.3309.

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25

Barbosa, Márcio. "Meat." Callaloo 19, no. 3 (1996): 679–83. http://dx.doi.org/10.1353/cal.1996.0106.

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26

Iwasiów, Inga. "Meat." Journal of Postcolonial Writing 48, no. 2 (2012): 209–18. http://dx.doi.org/10.1080/17449855.2012.659034.

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27

McAuley, Paul. "Meat." Nature 435, no. 7038 (2005): 128. http://dx.doi.org/10.1038/435128a.

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28

Malewska, Monika. "Meat." Gastronomica 3, no. 3 (2003): 72–73. http://dx.doi.org/10.1525/gfc.2003.3.3.72.

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29

Raloff, Janet. "Grade Meat Tender, Grade Meat True..." Science News 156, no. 22 (1999): 340. http://dx.doi.org/10.2307/4011940.

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30

Bond, M. "The trouble with meat [meat industry]." Engineering & Technology 3, no. 11 (2008): 16–19. http://dx.doi.org/10.1049/et:20081100.

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31

Brønnum, Louise Beck, Asmus Gamdrup Jensen, and Charlotte Vinther Schmidt. "To meat or not to meat?" International Journal of Food Design 5, no. 1-2 (2020): 83–92. http://dx.doi.org/10.1386/ijfd_00011_3.

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We are facing a pandemic: climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: meat. First, the importance of understanding the dynamic term ‘sustainability’ is stressed. We argue that an interdisciplinary approach, which encounters not only social, economic and environmental factors, but also historical and especially taste aspects, are essential to

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32

Ballin, N. Z. "Authentication of meat and meat products." Meat Science 86, no. 3 (2010): 577–87. http://dx.doi.org/10.1016/j.meatsci.2010.06.001.

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33

Boylston, Terri D. "Flavor of meat and meat products." Trends in Food Science & Technology 6, no. 2 (1995): 64. http://dx.doi.org/10.1016/s0924-2244(00)88961-x.

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34

Lawrie, Ralston. "Technology of meat and meat products." Meat Science 36, no. 3 (1994): 445. http://dx.doi.org/10.1016/0309-1740(94)90139-2.

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35

Sebranek, Joseph G. "Technology of meat and meat products." Trends in Food Science & Technology 4, no. 8 (1993): 267. http://dx.doi.org/10.1016/0924-2244(93)90147-3.

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36

McNeal, Jon E. "Meat, Poultry, and Meat Poultry Products." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 238–39. http://dx.doi.org/10.1093/jaoac/69.2.238.

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37

Rashmi, Rekha Saikia, Nath Borpuzari Rajendra, Borpuzari Trishna, Jyoti Thakuria Kushal, and Choudhury Sadhana. "Traceability of Meat and Meat Products." Science World a monthly e magazine 2, no. 3 (2022): 252–59. https://doi.org/10.5281/zenodo.6328469.

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Traceability is a system of maintaining integrity of animal or their products identification across the food supply chain. A robust traceability system helps in mitigating and management of disease outbreaks or food crisis by identifying the origin of the product and thereby implementing control programs. Traceability lends a hand in ensuring food safety and quality assurance.  Meat traceability has two components, one is the traceability of live animal and another is the traceability of meat in its processing plant until it reaches its consumer.  Live animal traceability at the farm

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38

1Pompi., R. Boro and 2Faijun Toufiki. "Packaging of meat and meat products." Science world a Monthly e magazine 5, no. 4 (2025): 6709–13. https://doi.org/10.5281/zenodo.15186529.

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Packaging plays a crucial role in connecting processors with consumers, ensuring the safe delivery of products—from fresh and cured meats to pork and poultry—throughout the various stages of processing, storage, transportation, distribution, and marketing. Plastics are predominantly utilized in various packaging forms, including trays, overwraps, shrink films, vacuum packaging, modified atmosphere packaging, and retort packaging. Recent advancements such as smart packaging, eco-friendly packaging, nano-composite material packaging, and biodegradable bio-based packaging are increasi

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39

Pompi.R., Boro1 and Faijun toufiki2. "Tenderization of meat and meat product." Science world a Monthly e magazine 5, no. 4 (2025): 6744–46. https://doi.org/10.5281/zenodo.15199260.

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Meat products are considered as one of the most demanding food items from a point of sale perspective and tenderness of meat plays a dominant role in enhancing the meat palatability. The current review describes the meat tenderization mechanism, chemical, physical and conventional protocols to evaluate the extent of meat tenderness and the impact of plant based exogenous proteases. Even though proteolytic enzymes are produced in commercial scale, most of the meat products reach the market without any treatment.

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40

Zandstra, Elizabeth H., Ilse A. Polet, Gertrude G. Zeinstra, Anne J. Wanders, and Garmt B. Dijksterhuis. "Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home." Foods 12, no. 23 (2023): 4280. http://dx.doi.org/10.3390/foods12234280.

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Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This study determined the satiating capacity of both plant-based meat and animal meat in 60 adults under real-life in-home conditions. Participants consumed four fixed ready-to eat meals for lunch at home once per week. Two types of Indian curry with ‘chicken’ were investigated as well as two types of past

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41

Holman, Benjamin W. B., and Eric N. Ponnampalam. "Meat Products: From Animal (Farm) to Meal (Fork)." Foods 11, no. 7 (2022): 933. http://dx.doi.org/10.3390/foods11070933.

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42

Giraud, G., and C. Amblard. "What does traceability mean for beef meat consumer ?" Sciences des Aliments 23, no. 1 (2003): 40–46. http://dx.doi.org/10.3166/sda.23.40-46.

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43

Chagnac, A., U. Gafter, D. Zevin, Y. Hirsch, I. Markovitz, and J. Levi. "Enalapril Attenuates Glomerular Hyperfiltration following a Meat Meal." Nephron 51, no. 4 (1989): 466–69. http://dx.doi.org/10.1159/000185377.

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44

Choi, Hyunjun, Chang Sik Won, and Beob Gyun Kim. "Protein and energy concentrations of meat meal and meat and bone meal fed to pigs based on in vitro assays." Animal Nutrition 7, no. 1 (2021): 252–57. http://dx.doi.org/10.1016/j.aninu.2020.07.007.

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45

Yang, Zengling, Lujia Han, Xian Liu, and Qiongfei Li. "Detecting and quantifying meat meal or meat and bone meal contamination in fishmeal by visible and near infrared reflectance spectra." Animal Feed Science and Technology 147, no. 4 (2008): 357–67. http://dx.doi.org/10.1016/j.anifeedsci.2008.02.005.

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46

Bonny, Sarah P. F., Graham E. Gardner, David W. Pethick, and Jean-François Hocquette. "What is artificial meat and what does it mean for the future of the meat industry?" Journal of Integrative Agriculture 14, no. 2 (2015): 255–63. http://dx.doi.org/10.1016/s2095-3119(14)60888-1.

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47

Jubran, Mohammed Abdulrahman, and A. Alrawi Rakhad. "Conventional versus Cultured meat." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1006–13. https://doi.org/10.5281/zenodo.12749478.

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Conventional meat is the edible flesh of animals, usually mammals or birds, but also fish. There are two main categories of meat: white meat and red meat, based on the amount of myoglobin, a protein that gives meat its color. White meat includes chicken, turkey, rabbit, and some fish and seafood, and is generally leaner and lower in cholesterol than red meat. Red meat includes beef, lamb, pork, and venison (gazelle), which is richer in iron, zinc, and vitamin B12, but also higher in saturated fat and calories. The consumption of different types of meat can be good for health as part of a balan

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48

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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49

Slepičková, M., and L. Vorlová. "Effect of Meat and Bone Meal Substitutes in Feed Mixes on Quality Indicators of Turkey Breast Meat." Acta Veterinaria Brno 77, no. 2 (2008): 297–304. http://dx.doi.org/10.2754/avb200877020297.

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We analyzed turkey breast meat composition in dependence on the presence of proteins of meat and bone meal origin in the feed mixes used. Farmers involved in the research with comparable zoohygienic and technological conditions of poultry management were divided into two groups. The principal difference between the groups was in the feed mixes they used. Poultry in Group 1 was fed feed mixes containing a total of 7.2 - 9.5% of meat and bone meal, fish meal and poultry meal and of 3.4 - 36.8% of soybean according to the age category as the main source of protein. In Group 2 the nutritious porti

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50

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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