ライフサイエンスコーパス: meat

1 rsone or nitarsone concentrations in poultry meat.

2 nterobacteriaceae in AP meat compared to NAP meat.

3 s developed and applied to fresh minced pork meat.

4 s associated with delayed anaphylaxis to red meat.

5 ce Campylobacter load, especially on chicken meat.

6 ised to favor the consumption of well-cooked meat.

7 detection of fraudulently processed chicken meat.

8 emical biosensors to assess the freshness of meat.

9 e detection in commercial porcine and bovine meat.

10 gerprints were affected by the origin of the meat.

11 and water holding capacity (WHC) than normal meat.

12 sured to evaluate the shelf life of packaged meat.

13 rative biology to the ex vivo cultivation of meat.

14 for the identification of different types of meat.

15 induce delayed anaphylaxis against mammalian meat.

16 inase for raw as well as heated restructured meat.

17 consumption of a common source of black bear meat.

18 0+/-3% for medium, and 48+/-2% for well-done meat.

19 mic reactions 3-7 h after consumption of red meat.

20 s containing cattle, water buffalo and sheep meat.

21 ntly attributable to intake of fiber and red meat.

22 uld be seen in humans consuming contaminated meat.

23 oxidants were not in direct contact with the meat.

24 tion, leading to a more attractive colour of meat.

25 5% CI, 1.22-1.61), and high intake of fat or meat.

26 g) compared with antibiotic-free and organic meat (0.39 mug/kg and 1.54 mug/kg, respectively) and mea

27 increase was associated with unprocessed red meats (+14.4% [95% UI, 9.1%-19.5%]).

28 mposed of intrinsically (15)N-labeled bovine meat (30 g protein), cooked at 55 degrees C for 5 min [r

29 low nuts/seeds (59374; 8.5%), high processed meats (57766; 8.2%), low seafood omega-3 fats (54626; 7.

30 ata were sourced from Scotland's largest red meat abattoir throughout 2013 and 2014.

31 Meat adulteration by substitution with lower value produ

32 easily adapted to the determination of other meat adulterations by selection of the appropriate speci

33 efficiently enhanced the stability of fresh meat against oxidation processes, thus being a promising

34 recise in all oxidative groups: 1-hexanol in meat aged for 15days, ethyl- octanoate and 2-pentylfuran

35 5days, ethyl- octanoate and 2-pentylfuran in meat aged for 22days, and pentanoic and hexanoic acids i

36 Upon institution of a diet free of red meat, all patients had no further episodes of anaphylaxi

37 xis (IA) patients with suspected MA, and non-meat-allergic healthy control individuals (HC), were ana

38 Meat-allergic patients showed significantly higher alpha

39 iduals changed the IgE recognition of BGG of meat-allergic patients.

40 Three serum groups, alpha-Gal-associated meat allergy (MA) patients, idiopathic anaphylaxis (IA)

41 -Gal-specific IgE Ab cause a special form of meat allergy characterized by severe systemic reactions

42 Patients with delayed meat allergy display IgE and IgG Ab that selectively rec

43 ic IgG1-4 Ab in individuals with and without meat allergy were assessed by ELISA.

44 itivity and carry a considerable risk of red meat allergy.

45 ted with IgE-mediated delayed anaphylaxis in meat allergy.

46 that the bioavailability and assimilation of meat amino acids in the elderly is lower when meat is po

47 idencing lower peripheral bioavailability of meat amino acids with RM than with FCM.

48 rt a 100% attack rate of T. nativa from bear meat among those who were exposed, and demonstrate that

49 istic scenario assayed (i.e., spiked chicken meat analysis), only 13% of the AgNPs present in the ref

50 f nitarsone use on arsenic species in turkey meat and arsenic exposures among turkey consumers, and w

51 is used as a condiment to flavour soups and meat and as a traditional remedy.

52 od matrices is still a research niche, being meat and bakery products the most studied substrates.

53 traction and tryptic digestion, restructured meat and blank values (total samples: 62) were analyzed

54 vegetables" pattern increased, whereas the "meat and chips" and "chocolate and sweets" pattern score

55 hy ("fish and vegetables") and 2 unhealthy ("meat and chips" and "chocolate and sweets") patterns wer

56 vegetables" pattern increased, whereas the "meat and chips" and the "chocolate and sweets" pattern s

57 Fresh red meat and cured meat consumption increases the risk of ga

58 ubjects placed on a diet high in AP (rich in meat and dairy foods; n = 18) or PP (mainly legume prote

59 r years may increase CKD risk, whereas white meat and dairy proteins appear to have no such effect, a

60 products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint c

61 Consumption of chicken meat and eating out were the most important risk factors

62 Meat and fat of the Longissimus lumborum (LL) of lambs f

63 els were fitted to the data to classify lamb meat and fat samples into "region of origin" (six differ

64 volatile fingerprints of South African lamb meat and fat were measured by proton-transfer mass spect

65 t and meat and fish intake, respectively.The meat and fish biomarkers identified in this work may be

66 rk may be used to study associations between meat and fish intake and disease risk in epidemiologic s

67 se of specific biomarkers may help to assess meat and fish intake and improve subject classification

68 oach was applied to search for biomarkers of meat and fish intake in a dietary intervention study and

69 ed to be more generic indicators of meat and meat and fish intake, respectively.The meat and fish bio

70 Meat and fish intakes have been associated with various

71 rs cited herein mainly concern milk, cheese, meat and honey.

72 e) appeared to be more generic indicators of meat and meat and fish intake, respectively.The meat and

73 efore, several methods for identification of meat and meat products have been developed.

74 Preventing adulteration of meat and meat products with less desirable or objectiona

75 e determination of the fatty acid content in meat and meat products.

76 In conclusion, red meat and poultry intakes were associated with a higher r

77 To this aim, fish meat and skin were extracted using solvent-assisted flav

78 on of tetracyclines in infant foods based on meat and vegetables or in milk.

79 te pork, beef, horsemeat, duck meat, ostrich meat, and chicken.

80 g quantities of chicken, red meat, processed meat, and fish over 3 successive weeks.

81 ft drinks, refined grains, red and processed meat, and margarine, and low intake of green leafy veget

82 umes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages, with risk of all-ca

83 possible genotoxic effects of red vs. white meat, and the interfering role of dietary fat.

84 iplex PCR identified T. nativa from the bear meat, and was corroborated by microscopic larval identif

85 ous and pleasant stereoisomer of the roasted meat aroma, i.e., (2S,3R)-2-methyl-3-thioacetate tetrahy

86 applicability of the estimated thresholds in meat as a tool for identifying masking and reducing stra

87 sehold; preparation of uncooked food and raw meat at the same time; contact with poultry animals; and

88 The cooking of meats at high temperatures produces fumes, and these fum

89 cave, Belgium, Neanderthal diet was heavily meat based and included woolly rhinoceros and wild sheep

90 In this study, rats were fed a meat based diet to compare the possible genotoxic effect

91 Meat binding experiments were performed with two technic

92 Meat binding experiments with beef and pork were perform

93 the consumption of indospicine-contaminated meat but only limited information is available regarding

94 y was observed between gilts and 10% tainted meat by experts as well as consumers.

95 completely for poultry and partially for red meat by heme iron intake.

96 ausage, cooked ham, dry-cured ham and minced meat) by trained assessors.

97 ied: fast food and full-fat dairy, fish, red meat, chicken, low-fat milk, and legumes.

98 MB and SLC48A1 affect meat color.

99 eudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat.

100 boar taint, an off-odour, which compromises meat consumability.

101 r incident PAD increased across quintiles of meat consumption [quintile 1: reference, quintile 2: 1.3

102 on the causal link between red and processed meat consumption and the development of colorectal cance

103 ificant association between red or processed meat consumption and the prevalence of any adenomas or a

104 al community (microbiota) and suggested that meat consumption contributed to substantial variation wi

105 Red meat consumption has been associated with negative healt

106 Fresh red meat and cured meat consumption increases the risk of gastro-intestinal

107 s (RCTs) that investigate the effects of red meat consumption on CVD risk factors.

108 Daily red meat consumption over years may increase CKD risk, where

109 Processed meat consumption was associated with a higher risk of di

110 AD.In this prospective cohort study, greater meat consumption was associated with a higher risk, and

111 Red meat consumption was positively associated with ferritin

112 A study to identify biomarkers of meat consumption was undertaken using serum samples coll

113 rect cycle, as well as those transmitted via meat consumption, are rare in our study system.

114 lity to identify potential biomarkers of red meat consumption, as well as possible health risk factor

115 (2), diabetes, past and current smoking, red meat consumption, saturated fat and cholesterol were sig

116 Since pork accounts for about 40% of global meat consumption, the pig is an important economic anima

117 In this study, a chicken meat containing AgNPs (candidate reference material Nano

118 ion of swine diet has potential for reducing meat contamination and promoting food safety.

119 ondensation of creatinine and amino acids as meats cook at high temperatures.

120 The combined effect of meat cooking and endogenous addition of ascorbate and ni

121 Meat cooking and nitrite addition significantly decrease

122 cine intake, respectively; P < 0.01).Whereas meat cooking conditions have little effect on postprandi

123 Meat cooking conditions in in vitro and in vivo models h

124 ual particulate PhIP as simulated fumes from meat cooking, were constantly produced via collison atom

125 els performed better with 92% (fat) and 83% (meat) correct classification of origin.

126 the first two models gave 42% (fat) and 58% (meat) correct classification of region, while the second

127 tter accessibility to major towns where wild meat could be traded.

128 consumption of >/=0.5 servings of total red meat/d does not influence blood lipids and lipoproteins

129 nsuming >/=0.5 or <0.5 servings of total red meat/d on CVD risk factors [blood total cholesterol (TC)

130 consumption of >/=0.5 servings of total red meat/d would have a negative effect on these CVD risk fa

131 y by means of food ingestion, mostly via red meat, dairy products and fatty marine foods.

132 grit-laden food suggests that a high-quality meat diet from butchering processes could have fueled ev

133 se in NOCs and LPOs upon red (and processed) meat digestion, supporting the current hypotheses on the

134 oar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham.

135 based packaging solution to store red fresh meat during its refrigerated shelf-life.

136 roteolysis and protein oxidation than normal meat during succeeding chilled storage with more intense

137 Faecal contamination of meat, especially chicken, during processing represents a

138 IgE reactivity to meat extract and bovine gamma globulin (BGG) was assesse

139 To validate the assay, DNA mixtures, meat extract mixtures, meat mixtures and model game saus

140 xidation of model matrices, namely dairy and meat fats.

141 or at 90 degrees C for 30 min [fully cooked meat (FCM)], and minced.

142 ety of fisheries for multiple products (e.g. meat, fins, teeth, and gills).

143 way to extend the shelf life of fresh minced meat for about two days.

144 an amperometric hypoxanthine (Hx) sensor for meat freshness evaluation.

145 test incident, involving the adulteration of meat from 21 producers in Brazil supplied to 60 other co

146 s, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective.

147 stage results similar to those of animals in MeAT from an increased presence of CD68(+), iNOS2(+), TN

148 Turkey meat from conventional producers not prohibiting nitarso

149 39 mug/kg and 1.54 mug/kg, respectively) and meat from conventional producers prohibiting nitarsone u

150 at the investigation of the acceptability of meat from entire male pigs in 8 different meat products

151 In summary, translational analysis of MeAT from patients and an animal model of cancer cachexi

152 nd T2 weighted NMR signals at 20MHz on fresh meat from pectoralis major muscle of 100days old female

153 S. aureus colonizing humans and S. aureus in meat from the stores in which those individuals shop can

154 conventional (n=139) and organic (n=127) raw meat from three animal species (bovine, porcine, poultry

155 aby food samples (16 in total) such as fish, meat, fruits, and baby dairy desserts that may endogenou

156 The role of household meat handling and consumption in the transfer of Staphyl

157 Digestion of red and processed meat has been linked to the formation of genotoxic N-nit

158 Red and processed meats have been shown to be associated with colorectal a

159 Strategies to sustainably manage wild meat hunting in both protected and unprotected tropical

160 Our Meat Hygiene Service model estimated that cattle classif

161 The assay detected down to 0.01ng DNA and 1% meat in admixed and burger products.

162 the highest potential for processing tainted meat in cold meat products, which was most likely due to

163 ls shop can provide insight into the role of meat in human S. aureus colonization.

164 .0% when buffalo meat was spiked with cattle meat in raw and cooked meat mixes.

165 nal risk factors were preparation of poultry meat in the household; preparation of uncooked food and

166 The intensity of off-odours in the raw meat increased with ageing and display time and oxidativ

167 The meat industry is seeking new strategies to reduce the so

168 Meat industry needs to reduce salt in their products due

169 anaphylaxis that occurs 3-6 hours after red meat ingestion.

170 T2D even after additional adjustment for red meat intake (multivariate-adjusted hazard ratio = 1.14,

171 onfidence interval (CI): 1.14, 1.33) for red meat intake (P for trend < 0.001), 1.15 (95% CI: 1.06, 1

172 Observational associations between red meat intake and cardiovascular disease (CVD) are inconsi

173 s (PRs) and 95% CIs for associations between meat intake and the most-advanced findings from a colono

174 ficant associations between red or processed meat intake and the prevalence of any adenomas or advanc

175 oth modes of acquisition (ESI-/ESI+) and red meat intake classes (YES/NO).

176 Red meat intake did not affect lipid-lipoprotein profiles or

177 ly (p<0.05) different between yes and no red meat intake groups.

178 s unclear.We investigated the association of meat intake in relation to colorectal polyps and further

179 Our study shows that red meat intake may increase the risk of ESRD in the general

180 dditional adjustment for heme iron, only red meat intake remained significantly associated with T2D r

181 Red meat intake strongly associated with ESRD risk in a dose

182 Tick-induced allergy to red meat is associated with anti-alpha-Gal IgE antibody leve

183 Such findings suggest meat is not an important source of S. aureus colonizatio

184 eat amino acids in the elderly is lower when meat is poorly cooked.

185 The target DNA spiked food matrix (chicken meat) is also successfully detected at a concentration o

186 al gastroenteritis with contaminated poultry meat its main source.

187 mino acids (P < 0.01), a lower entry rate of meat leucine in the plasma (P < 0.01), and a lower contr

188 at samples spiked with only 0.5% (w/w) horse meat (levels established by the European Commission) usi

189 ely recognized as a major driver, demand for meat, liver oil, and gill plates also represents a signi

190 n sausages (2), chicken luncheon (2), turkey meat loaf, milk chocolate with soft nougat, jelly, cake,

191 However, processed meat may be positively associated with the prevalence of

192 thods to evaluate water retention ability of meat microstructures, time domain nuclear magnetic reson

193 ion of these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate

194 Relative quantification of buffalo meat mixed with sheep meat was done by quantitative labe

195 es identification from raw and cooked ground meat mixes containing cattle, water buffalo and sheep me

196 as spiked with cattle meat in raw and cooked meat mixes.

197 assay, DNA mixtures, meat extract mixtures, meat mixtures and model game sausages were analyzed.

198 Thirty meat mixtures containing beef, chicken, camel, rabbit, g

199 Pork DNA was detected in meat mixtures using both conventional PCR and real-time

200 stores where participants report purchasing meat (n = 913).

201 asma (P < 0.01), and a lower contribution of meat nitrogen to plasma amino acid nitrogen (P < 0.001),

202 microg.kg(-1) in fishery products and muscle meat of fish.

203 Homogenised and defatted meat of the Longissimus lumborum muscle was assessed.

204 chicken and 1%(w/w) pork in a mixture of the meat of three species, as well as 0.8%(w/w) beef protein

205 icient discriminative power to classify lamb meat of varying origin.

206 high in AGEs, which are derived from cooked meat, oils, and cheese.

207 fication according to the amount and type of meat or fish consumed.A metabolomic approach was applied

208 showed a positive dose-dependent response to meat or fish intake in the intervention study.

209 Signals characteristic of meat or fish intake were replicated in 50 EPIC subjects

210 The effect of various antioxidants (from meat or vegetables) on the endogenous nitrosylation proc

211 at differentiate pork, beef, horsemeat, duck meat, ostrich meat, and chicken.

212 Color of fresh meat packaged with the active film was also measured to

213 as 44% of the silver initially spiked to the meat paste.

214 The sweets, animal fat, and low meat pattern might be associated with higher fracture ri

215 Adherence to the sweets, animal fat, and low meat pattern was associated with high bone width, high S

216 baraensis in different types of restructured meat (pork, beef, chicken, and turkey) was developed usi

217 We evaluated the relationships of red meat, poultry, fish, and shellfish intakes, as well as h

218 adenomas [highest compared with lowest: red meat, PR: 1.07 (95% CI: 0.83, 1.37); processed meat, PR:

219 at, PR: 1.07 (95% CI: 0.83, 1.37); processed meat, PR: 1.11 (95% CI: 0.91, 1.36)].

220 nsumed increasing quantities of chicken, red meat, processed meat, and fish over 3 successive weeks.

221 ruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages, wit

222 s, nuts/seeds, whole grains, unprocessed red meats, processed meats, sugar-sweetened beverages (SSBs)

223 the pig is an important economic animal for meat production.

224 of meat from entire male pigs in 8 different meat products (cutlets, bacon, blade loin, tenderloin, d

225 veral methods for identification of meat and meat products have been developed.

226 n Iowa (n = 3347) and contemporaneously from meat products in stores where participants report purcha

227 The addition of soybean protein materials to meat products is a common practice in the food industry,

228 Differences between the meat products showed the highest potential for processin

229 Preventing adulteration of meat and meat products with less desirable or objectionable meat

230 w strategies to reduce the sodium content of meat products without shortening their shelf-life.

231 d an interesting potential as a seasoning in meat products, enabling salt reduction without compromis

232 otential for processing tainted meat in cold meat products, which was most likely due to the serving

233 nation of the fatty acid content in meat and meat products.

234 ssed meat proteins to authenticate processed meat products.

235 ean as an allergenic ingredient in processed meat products.

236 We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial m

237 Meat protein absorption was recorded with the use of (15

238 onstrate the effect of cooking conditions on meat protein assimilation in the elderly.

239 Conventional plant and meat protein production have low nitrogen usage efficien

240 in absorption rate and estimate postprandial meat protein utilization in elderly subjects.The study r

241 lots, BGG was the most frequently recognized meat protein.

242 Meat proteins are more conducive to muscle of growing ra

243 chemical changes (oxidation/nitrosation) of meat proteins during digestion lead to a decrease in the

244 Intake of meat proteins showed higher ROS and T-AOC but lower MDA

245 relative quantification of highly processed meat proteins to authenticate processed meat products.

246 ROS and T-AOC but lower MDA levels than non-meat proteins, which may be due to the increase in Grx1

247 s for commercial beef production with better meat quality as compared to Bos indicus breeds.

248 ely selected in Ankole cattle in relation to meat quality characteristics.

249 Here, we identified meat quality related gene regions that are positively se

250 logical process and pathways associated with meat quality traits.

251 and Western diets (rich in red and processed meat, refined grains, and desserts) with colorectal canc

252 Western (high in red meat, refined grains, and high-fat dairy) and prudent (h

253 6bp product amplicons for buffalo and cattle meat, respectively.

254 and dairy" and "sweets, animal fat, and low meat," respectively.

255 ein), cooked at 55 degrees C for 5 min [rare meat (RM)] or at 90 degrees C for 30 min [fully cooked m

256 se mortality decreased; higher intake of red meat (RR: 1.10; 95% CI: 1.04, 1.18) and processed meat (

257 (RR: 1.10; 95% CI: 1.04, 1.18) and processed meat (RR: 1.23; 95% CI: 1.12, 1.36) was associated with

258 SNAP status of purchases of fruit, processed meat, salty snacks, sweeteners and toppings, SSBs, and t

259 for AgNP from the standard solution and the meat sample highlighting the relevance of using physiolo

260 gnificantly different between households and meat sampled from their associated grocery stores.

261 determination of putrescine concentration in meat samples but improvements, such as sample pretreatme

262 tile compounds associated to off-flavours of meat samples particularly related to the oxidation pheno

263 iscrimination between 100% raw beef and beef meat samples spiked with only 0.5% (w/w) horse meat (lev

264 Generally, the sensory evaluation of meat samples was affected the most in the androstenone (

265 ction (PCR) and larval identification of the meat samples was conducted.

266 Biosensors were tested on five different meat samples, and the results were compared with HPLC co

267 tive in inhibiting the growth of bacteria on meat samples.

268 spa type composition among human samples and meat samples.

269 lative effectiveness for extracting DNA from meat samples.

270 ology an extremely interesting tool for beef meat screening, and it can be easily adapted to the dete

271 TS outbreaks, as well as the fastest growing meat sector worldwide.

272 , 3) consumption of >/=0.5 or <0.5 total red meat servings/d [35 g (1.25 ounces)], and 4) reporting >

273 The assay detects six commonly eaten meat species and provides the following benefits: ease o

274 herefore, identification and traceability of meat species has become an important subject to detect p

275 oteomic approach with a DNA-based method for meat species identification from raw and cooked ground m

276 roducts with less desirable or objectionable meat species is important not only for economical, relig

277 ethod for the identification of eight common meat species is reported.

278 2 were identified for authenticating buffalo meat spiked at a minimum 0.5% level in sheep meat with h

279 g the colour change when tested with chicken meat spiked with the three pathogenic bacteria.

280 s a function of time and remaining volume in meat stocks prepared with wine and beer.

281 ole grains, unprocessed red meats, processed meats, sugar-sweetened beverages (SSBs), polyunsaturated

282 d protein ubiquitination are associated with meat tenderness whereas cellular component organization,

283 astic growth, which has a positive effect on meat tenderness.

284 ed in muscle structure and metabolism affect meat tenderness.

285 The results demonstrate that the consumed meat type alters the DNA adductome; the levels of 22 dif

286 ing from the occurrence of residual blood in meat, using a concentration of 0.6% bovine and porcine P

287 The beneficial effect of diluting tainted meat was demonstrated, as no significant difference in c

288 In contrast, no meat was detected in the diet of Neanderthals from El Si

289 porcine fibrinogen/thrombin in restructured meat was developed using tryptic marker peptides of TG (

290 ntification of buffalo meat mixed with sheep meat was done by quantitative label-free mass spectromet

291 The packaged meat was kept at 4 degrees C during 16days and finally a

292 se-response relation was observed, processed meat was positively associated with the prevalence of ad

293 ting a minimum of 0.5% and 1.0% when buffalo meat was spiked with cattle meat in raw and cooked meat

294 The mesenteric AT (MeAT) was collected on d 0, 4, 7 (early stage), and 14 (

295 etables, milk, and higher consumption of red meat were associated with higher likelihood of having Me

296 spa types found in meat were not significantly different regardless of the

297 tion levels of both conventional and organic meats were assessed.

298 meat spiked at a minimum 0.5% level in sheep meat with high confidence.

299 ution analysis, replacing one serving of red meat with other food sources of protein associated with

300 lancing the production of food, particularly meat, with preserving biodiversity and maintaining ecosy