ライフサイエンスコーパス: meat

1 ar agriculture methodology (i.e., cell-based meat).

2 oods (animal fat, dairy, eggs, fish/seafood, meat).

3 uld influence the final quality of processed meat.

4 as a sodium-reduction strategy for processed meat.

5 production of >50 billion pounds of chicken meat.

6 fat, sodium and density of the investigated meat.

7 the cost-efficiency and production volume of meat.

8 f raw meat, fish, crustaceans, and preserved meat.

9 and thrombogenic indices of broiler chicken meat.

10 d total anti-oxidant status in vacuum stored meat.

11 for patients primarily sensitized to chicken meat.

12 f fiber, whole grains, and red and processed meat.

13 here are some contributions from terrestrial meat.

14 fat addition whose FA composition marked the meat.

15 e observed for each of investigated kinds of meat.

16 rillar protein denaturation in frozen-thawed meat.

17 ft drinks/fruit juices, and fried/microwaved meat.

18 tively correlated with saturated fat and red meat.

19 trations alters the lipid profile of broiler meat.

20 , and physical properties of broiler chicken meat.

21 better health indices of the broiler chicken meat.

22 elease mud and detritus that can foul oyster meats.

23 idant activity, were observed in the grilled meats.

24 to the declared carcinogenicity of processed meats.

25 y and sensory preference of grilled ruminant meats.

26 women had consumed cereal and staples, 57.9% meats, 4.7% eggs, and 0.5% nuts and seeds.

27 Lower consumption of red and processed meat, a lower sodium intake, a higher ratio of monounsat

28 methylcatechol adduct (Cys-4MC) formation in meat added 1500 ppm 4-MC increased significantly (by 50%

29 n the formation of cysteine-phenol adduct in meat added 4-methylcatechol (4MC), a model polyphenol, d

30 d fast approach for identification of donkey meat adulteration in food samples.

31 Meat adulteration may lead to religious apprehensions, f

32 successfully applied for detection of donkey meat adulteration with various percentages in homemade b

33 However, their residues may continue in meat after slaughtering.

34 Moreover, this peptide fraction protected meat against microbial growth, as well as rancidity, dur

35 Gal d 7 represents a novel major chicken meat allergen.

36 aim was to identify and characterize poultry meat allergens.

37 , financial gain and food-toxicities such as meat allergies.

38 So far, the molecules causing poultry meat allergy are largely unknown.

39 The mammalian meat allergy known as the "alpha-Gal syndrome" relates t

40 A syndrome of mammalian meat allergy relating to IgE specific for galactose-alph

41 as a diagnostic marker allergen for poultry meat allergy.

42 and challenges of plant-based and cell-based meat alternatives with regard to production efficiency,

43 or confirmation of nitrofuran metabolites in meat and aquaculture products, including the nifursol me

44 r extraction and determination of nitrite in meat and chicken products by vortex-assisted supramolecu

45 onger associations were observed between red meat and cholesterol and NAFLD with cirrhosis than witho

46 capita consumption is increasing faster than meat and dairy consumption.

47 Furthermore, crossreactivity between pork meat and dog dander extract was also noted.

48 consumption of omega-3-PUFA enriched chicken-meat and eggs significantly increased the primary outcom

49 ining following increased demand for poultry meat and eggs, favouring the more productive exotic comm

50 We conclude that chicken-meat and eggs, naturally enriched with algae-sourced ome

51 t the overall effects of the intervention on meat and fish intakes were mainly driven by data from Po

52 optimizing methods for the evaluations using meat and hemp oil data sets.

53 ze the profile of volatile compounds in pork meat and identify the potential volatile markers associa

54 er control over incorrectly labelled poultry meat and increased consumer protection can be achieved u

55 y, extract release volume of broiler chicken meat and increased drip loss, whereas, 10.0 g TRP supple

56 ential to be used as a food preservative for meat and meat products, vegetables and fruits as well as

57 snapshot of circa 2000 empirical yields for meat and milk production from cattle, sheep, and goats b

58 were found between eating nitrated dry cured meat and other psychiatric disorders.

59 e the sensory characteristics of plant-based meat and pursuing nascent approaches through cellular ag

60 es them among the most sensitive sensors for meat and seafood spoilage.

61 volatiles commonly generated by spoiled real meat and seafood.

62 ns (live animal skin, carcass surface, fresh meat and subcutaneous fat samples) at a commercial abatt

63 ding regimes by using the spectra from fresh meat and subcutaneous fat samples.

64 onic method for identifying various kinds of meat and to determine the content of protein, fat, sodiu

65 ed compounds generated during the cooking of meats and are known or suspected to be mutagenic and car

66 tterns were identified with factor analyses: meats and high-fats; prudent diets; sugar, refined grain

67 included increased consumption of processed meats and low-calorie drinks and lower consumption of ve

68 Whole-fat dairy, unprocessed meat, and dark chocolate are SFA-rich foods with a compl

69 Meat, well-done meat, and inferred meat mutagen intakes were evaluated.

70 egetables, legumes, cereals, dairy products, meat, and offal were analyzed by two LC-MS/MS methods an

71 acids, provides chemical evidence for milk, meat, and plant processing by ancient herding societies

72 onsumption of cholesterol, red and processed meat, and poultry and increasing consumption of fiber ma

73 The effects of fish, meat, and SSB intake on CIR and NIR were evaluated using

74 vide cooking, promotes structural changes in meat, and thus may have the potential to improve the org

75 d NIR discriminated between dietary fish and meat, and to a lesser extent SSBs, indicating their pote

76 f omega-3-PUFA enriched (or control) chicken-meat, and to eat at least three omega-3-PUFA enriched (o

77 ry products; low intake of red and processed meat; and avoidance of sugary drinks, fast food, and foo

78 ; adding nuts, seeds, and legumes; processed meat; and saturated fat) and Healthy Eating Index (HEI)

79 lternative meat (Plant) as opposed to animal meat (Animal) on health factors.

80 y examine the contribution of other types of meat, animal products, produce, water, and environmental

81 High intakes of red and processed meats are strongly and especially associated with SSL ri

82 matic amines (HAAs) commonly found in cooked meat, as well as its stability to heat treatment (HT), w

83 that a history of eating nitrated dry cured meat but not other meat or fish products was strongly an

84 ylimidazo[4, 5-b] pyridine (PhIP) in grilled meat, by on-line coupling of LOC-FLEME to an HPLC system

85 Poultry meat can induce severe allergic reactions.

86 stigated whether those who consumed lean red meat compared to carbohydrates on the 3 training days pe

87 ere observed in the shockwave-treated cooked meat compared to the cooked control.

88 activity (15%), triglycerides (14%), and red meat consumption (7%). Conclusion: Childhood socioeconom

89 Mediterranean diets limit red meat consumption and increase intakes of high-phytate fo

90 esting these groups increased scavenging and meat consumption in grasslands with higher carbohydrate

91 n partially due to a shift from red to white meat consumption in the country.

92 olism may help understanding the role of red meat consumption in the etiology of some chronic disease

93 AC concentrations but data on the effect of meat consumption on AC concentrations is limited.

94 elta(15)N values that might be indicative of meat consumption.

95 al oocysts or consumption of undercooked/raw meat containing cyst-stage bradyzoites.

96 by analysing food products with guinea fowl meat content ranging from 4% to 100%.

97 analysing pates-type products with a rabbit meat content ranging from 5% to 85%.

98 gnized precursor, and no study has evaluated meat cooking methods and meat-derived mutagens with SSL

99 We evaluated intakes of meat, meat cooking methods, and inferred meat mutagens with SS

100 Meat cooking was the largest source of PM(0.1) OC across

101 ealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds for

102 hat the presence of chlorpyrifos residues on meat could have a negative effect on its final quality a

103 ns of female deer; (3) nine commercial ovine meat cuts contained similar Neu5Gc levels.

104 nce of protein markers in different types of meat cuts was explored in the context of authentication

105 mprove the organoleptic quality of the tough meat cuts.

106 study has evaluated meat cooking methods and meat-derived mutagens with SSL risk.

107 Red meat-derived sialic acid (Sia), N-glycolylneuraminic aci

108 nfancy when it comes to their utilization in meat detection.

109 The myoglobin in the meat did not influence the assays performances, while th

110 For an adult wolf eating a relatively lean meat diet, a BMF(lim) (averaged over several PCB congene

111 for fast and reliable techniques for intact meat discrimination, we explore the potential of Raman s

112 ed in building classification models for the meat discrimination, whereas PCA was used for explorator

113 roscopy posit an effective technique for red meat discrimination.

114 ly ALA, EPA, DPA, and DHA of broiler chicken meat due to the corresponding increase Delta(9) and Delt

115 , lipid oxidation, and lipolysis of the lamb meat during storage, which led to an increase in shelf l

116 nalyze the volatile compounds of minced pork meat during storage.

117 AP-MEAT (The Study With Appetizing Plantfood-Meat Eating Alternatives Trial) was a single-site, rando

118 or marbling, two major attributes of bovine meat-eating qualities for consumers' satisfaction.

119 1.2%), followed by legumes and nuts (18.7%), meat, eggs, and fish (15.2%), and dairy (13.2%).

120 able qualities for use as a vegetarian-based meat extender.

121 ainly linked to the moisture loss increasing meat fat content and the culinary fat addition whose FA

122 te), was estimated in baby food commodities (meat, fish, cheese, vegetable and fruit).

123 is developed to monitor the spoilage of raw meat, fish, crustaceans, and preserved meat.

124 ere found to be seven times as productive as meat-focused production systems regardless of animal typ

125 he process to be used for producing dry-aged meat for export.

126 ice cream, liver, luncheon meat, margarine, meat-free dinner, milk, pizza, poultry, salmon, sausage,

127 he ability of this packaging to protect lamb meat from chemical and microbial spoilage during 15 days

128 dentified (i) giraffe among covertly sampled meat from Kenyan butcheries, and (ii) forest elephant mi

129 e markers that can differentiate guinea fowl meat from other commonly consumed animal species, includ

130 The Ex + Meat group experienced greater improvements than the C +

131 Intake of red and processed meat has been suspected to increase colorectal cancer ri

132 overconsume animal products, often-processed meats high in saturated fats and chemical additives.

133 ed beverages/fruit juices, and red/processed meat; higher intakes of cereal fiber, coffee, nuts, and

134 hyde (MDA) formation except in vacuum-stored meat, ii) decreased vitamin A levels in the LT, iii) dec

135 pulation and income growth greatly depend on meat imports.

136 en immunoglobulins and, accordingly, chicken meat in food products.

137 detection and quantification of guinea fowl meat in highly processed meat products.

138 g 3-d/wk, participants who consumed lean red meat in line with current Australian dietary recommendat

139 detection of as low as 0.063% (w/w) chicken meat in raw meat mixtures within 20 min.

140 tofu, fish, small whole fish, vegetables and meat) in Japanese individuals (n = 58,610-165,084) colle

141 sults pave the way for development of useful meat industrial multiplex-proteins assays.

142 Gelatin, as a by-product of the meat industry, is extracted from bone and skin of mainly

143 re not modified by age, BMI, smoking, or red meat intake (All P(interaction) > 0.055).

144 Few studies have evaluated meat intake and sessile serrated lesion (SSL) risk, a re

145 Meat intake decreased and fish intake increased to a gre

146 associations with habitual red and processed meat intake derived from dietary questionnaires.

147 in urine and blood were associated with red meat intake in both a highly controlled intervention stu

148 od, C18:0 was positively associated with red meat intake in both the intervention study (q = 0.004, S

149 y associated with habitual red and processed meat intake in the EPIC cross-sectional study.

150 Our data on the role of meat intake on this important pathway of fatty acid and

151 Diet, and in particular red and processed meat intake, has been shown to influence AC concentratio

152 ed with the WD with higher saturated fat and meat intake.

153 population, and 7 diet scenarios ranging in meat-intensity, from current consumption to vegan.

154 Ruminant meat is considered an excellent source of proteins, diet

155 sensory perception of grilled beef and moose meat is examined.

156 alidation of the quality and constituents of meat is paramount.

157 Thus, in developed nations, meat is relatively inexpensive and accessible.

158 ncentrations in the unfrozen water of frozen meat is the primary cause of myofibrillar protein denatu

159 Carnitine, a molecule found in red meat, is metabolized to trimethylamine (TMA) by the gut

160 The global popularity of rabbit meat makes it a target for food fraud.

161 mburger, hot dog, ice cream, liver, luncheon meat, margarine, meat-free dinner, milk, pizza, poultry,

162 developed for real-time detection of donkey meat marker using biotinylated reporter and streptavidin

163 the most stable markers for testing complex meat matrices by analysing pates-type products with a ra

164 sing and/or culinary cooking and the type of meat matrix influenced the fatty acid digestion.

165 We evaluated intakes of meat, meat cooking methods, and inferred meat mutagens w

166 The meat metmyoglobin reducing activity was reduced (p < 0.0

167 rfaces contaminated with E. coli, with whole meat microbiota, and with real environmental swabs.

168 f as low as 0.063% (w/w) chicken meat in raw meat mixtures within 20 min.

169 identify down to 0.1% of their target DNA in meat mixtures.

170 multilayered (MU) fish oil microcapsules to meat model systems and determines the effects of process

171 ng and cooking, each one applied to the beef meat most suitable (pan-fried or grilled ribeye steak, b

172 and investigation of Mechanically Separated Meat (MSM) samples is presented.

173 Meat, well-done meat, and inferred meat mutagen intakes were evaluated.

174 of meat, meat cooking methods, and inferred meat mutagens with SSL risk and in comparison to risk of

175 ents 12-25% of the estimated increase in all meat needed to feed 9.8 billion people by 2050.

176 Thus, red meat Neu5Gc concentration is tissue and species-specific

177 Lower lipid peroxidation occurred in the meat of animals that consumed GML in respect to control.

178 ated fatty acid percentage was higher in the meat of broilers fed GML than in the control group.

179 We observed lower lipid levels in the meat of broilers in the T200 and T300 groups than in the

180 of the origin and supply chain of Brazilian meat, offal, and live cattle exports from 2015 to 2017,

181 is study, the effects and mechanisms of tuna meat oligopeptides (TMOP) on hyperuricemia and associate

182 of other adulterated food products, such as meat, olive oil and legumes.

183 eating nitrated dry cured meat but not other meat or fish products was strongly and independently ass

184 ts reporting allergic reactions to mammalian meat or IFA.

185 at (OR: 2.38; 95% CI: 1.44, 3.93), processed meat (OR: 2.03; 95% CI: 1.30, 3.17), well-done red meat

186 OR: 2.03; 95% CI: 1.30, 3.17), well-done red meat (OR: 2.19; 95% CI: 1.34, 3.60), and the HCA 2-amino

187 The highest quartile intakes of red meat (OR: 2.38; 95% CI: 1.44, 3.93), processed meat (OR:

188 of 4 food items (beer plus cider, processed meat, other cereals [e.g., corn or frosted flakes], and

189 Red meat (P trend = 0.010), processed red meat (P trend = 0.004), poultry (P trend = 0.005), and c

190 Red meat (P trend = 0.010), processed red meat (P trend = 0.

191 such as long-term care facilities, prisons, meat-packing plants, produce processing facilities, fish

192 Meat pathway isolates were compared with nontyphoidal Sa

193 I 42:r:- ST1208 that included both human and meat pathway isolates.

194 Our findings suggest that the meat pathway may be an important source of human infecti

195 We collected cattle, goat, and poultry meat pathway samples from December 2015 through August 2

196 We isolated NTS from 164 meat pathway samples.

197 f human infection, including the role of the meat pathway, are poorly understood.

198 effect of consuming plant-based alternative meat (Plant) as opposed to animal meat (Animal) on healt

199 ored in the context of authentication of raw meat (pork, beef and chicken) and processed meat product

200 Our study provides guidelines for animal meat preferences for consumers and sheds light on the fu

201 es of meat products to satisfy their various meat preferences.

202 We further found that the feeding of meat preparations with added nitrate to rats resulted in

203 lling and freezing are essential for poultry meat preservation.

204 lity, whereas replacement of yogurt with red meat, processed meat (women and men), and milk or other

205 res and this should be considered in thermal meat processing.

206 esterol oxidation products (COPs) in low-fat meat product (goshtaba) of Jammu and Kashmir (J&K), Indi

207 Detection of animal species in meat product is crucial to prevent adulterated and unnec

208 eficial for consumer satisfaction, intensive meat production inflicts negative externalities on publi

209 om slaughterhouses, is an inevitable part of meat production, causing environmental problems due to t

210 ift toward more decentralized, smaller-scale meat production.

211 representative of animals raised for France meat production.

212 outinely screen the nitrite concentration of meat products and ensure food safety and consumer health

213 with carnauba wax/adipic acid in bakery and meat products can provide considerable promise to develo

214 A recall of ready-to-eat processed meat products from this facility was associated with a r

215 Authentication of meat products is critical in the food industry.

216 ntify the animal species in highly processed meat products makes them highly susceptible to adulterat

217 fic peptide-markers from thermally processed meat products to differentiate rabbit from other commonl

218 food availability import large quantities of meat products to satisfy their various meat preferences.

219 As a result of the testing of raw and cooked meat products, it was shown that the test system can rel

220 ool for multi-species detection in processed meat products, particularly for authentication purposes.

221 of K. pneumoniae from 29 livestock farms, 97 meat products, the hospital sewer, and 20 municipal wast

222 be used as a food preservative for meat and meat products, vegetables and fruits as well as for dair

223 detection of porcine admixtures in processed meat products.

224 ng control of the composition and quality of meat products.

225 med at the detection of chicken additives in meat products.

226 selected as a function of the type of added meat products.

227 may therefore be suitable for application in meat products.

228 meat (pork, beef and chicken) and processed meat products.

229 tion of guinea fowl meat in highly processed meat products.

230 l method to produce healthier reduced-sodium meat products.

231 tection system to determine contamination of meat products.

232 ocessing and subsequent sous vide cooking on meat proteins (molecular size and thermal stability) and

233 s, are known to bind to cysteine residues on meat proteins.

234 temperatures employ could modify the grilled meat quality and safety.

235 ps between MHC isoforms, calpain systems and meat quality characteristics of different muscles in goa

236 uscles and their possible relationships with meat quality have not been fully elucidated.

237 Besides meat quality measurement, water status was assessed from

238 suggesting that few differences characterize meat quality traits of the two genetic types.

239 Mineral contents in bovine muscle can affect meat quality, growth, health, and reproductive traits.

240 Red and processed meat, recognized carcinogens, are risk factors for color

241 The meat residues were hydrolyzed to obtain over a hundred d

242 active peptides from the separated bones and meat residues.

243 analysis in 28 patients allergic to chicken meat revealed that Gal d 7 is a major allergen for patie

244 intensive protein-polyphenol binding in the meat samples added 4MC, but no major differences between

245 idrug resistant (MDR) E. coli in raw chicken meat samples collected from poultry shops in Sylhet divi

246 two-dimensional electrophoresis profiles of meat samples of longissimus thoracis muscle at 2 h post-

247 The pure meat samples revealed occasional chlorate appearance, wi

248 acceptance limit for consumption of chicken meat samples stored at 4 degrees C, 15 degrees C and 25

249 c wave velocity (f=5MHz) in the investigated meat samples was measured.

250 f 4HAAs concentrations for different grilled meat samples were 2.75-6.17 ng g(-1).

251 Ninety (90) intact red meat samples were measured using Raman spectroscopy, wit

252 The meat samples were periodically analysed for microbial co

253 iques to discriminate beef, lamb and venison meat samples.

254 ng calibration plots obtained from fortified meat samples.

255 es of selenoenzymes, is obtained mainly from meat, seafood and grains.

256 uld be used for diagnosis of genuine poultry meat sensitization.

257 eeding strategies for genetic improvement in meat sheep.

258 Unmarinated meat showed high content of volatile lipid oxidation and

259 ver 80 % accuracy in classifying each of the meat specie.

260 Monitoring meat species other than rabbit in the examined pates usi

261 or DNA measurements are utilized to identify meat species.

262 , ethanol, and H(2)S) generated from chicken meat spoilage at room temperature.

263 ite rapid and accurate quality assessment of meat spoilage at room temperature.

264 c to deliver sensing response reflecting the meat spoilage status.

265 ive detector for the real-time monitoring of meat spoilage.

266 n the LT, iii) decreased vitamin E levels in meat stored in 70% O(2)/30% CO(2) and total anti-oxidant

267 umption of refined grains, red and processed meat, sugar-sweetened beverages and sweets.

268 inins to thermally process edible plants and meat, supporting the possibility of a prefire stage of h

269 A total of 600 chicken meat swabs (divided equally between broiler and layer fa

270 teins could be associated with variations in meat tenderness.

271 have eaten polony (a ready-to-eat processed meat) than those with non-ST6 infections (odds ratio, 8.

272 SWAP-MEAT (The Study With Appetizing Plantfood-Meat Eating Al

273 rising popularity of plant-based alternative meats, there is limited evidence of the health effects o

274 able peptides detected in pure cooked rabbit meat, three were consistently detected in all investigat

275 Rapid increases in meat trade generate complex global networks across count

276 taneously identify the structural changes in meat trade networks and the factors that influence the n

277 little research quantifying the dynamics of meat trade networks and the underlying forces that struc

278 h uncovers a general consolidation of global meat trade networks over time, although some global even

279 ironmental consequences of increasing global meat trade.

280 f countries are associated with increases in meat trade.

281 ) and "unhealthy" AHEI components (e.g., red meat, trans fat) and metabolites (n = 56 in the NHS and

282 e, multifactorial, multigene trait affecting meat-type chickens imposing significant economic losses

283 methods for detecting the species origin of meat used in processed food are required to ensure adequ

284 gs stability and bioaccessibility in chicken meat was evaluated.

285 o and dog muscles; (2) total Neu5Gc in organ meats was generally about 2-54% higher than in muscle.

286 f patties at a concentration of 0.5% (w/w of meat) was found to be more effective than gelatin film e

287 The meat water holding capacity was affected by irradiation,

288 only 17% of the current production of edible meat, we ask how much food we can expect the ocean to su

289 Meat, well-done meat, and inferred meat mutagen intakes

290 atties with different levels of tainted boar meat were produced, as well as cooked ham and Frankfurte

291 hma, and consumption of fast foods and fried meats were associated with allergy.

292 snack foods, candy bars, soda, and processed meats) were not affected by WIC authorization.

293 and likely contributes to survival on retail meats where blood cells are abundant.

294 for a mode of action for the valorisation of meat with boar taint, an off-odour in entire male pigs.

295 offer guidance regarding dilution of tainted meat (with <400 ug/kg androstenone if skatole is low or

296 Rabbit is a healthy meat, with low allergenicity and excellent nutritional p

297 lobacter from naturally contaminated chicken meat, without needing a PCR step.

298 placement of yogurt with red meat, processed meat (women and men), and milk or other dairy foods (wom

299 Pork is the most consumed meat worldwide, with over a billion pigs slaughtered ann

300 lected to compare elements with high and low meat yields.