Journal ArticleDOI
Development and assessment of healthy properties of meat and meat products designed as functional foods.
TLDR
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.About:
This article is published in Meat Science.The article was published on 2013-12-01. It has received 194 citations till now. The article focuses on the topics: Meat packing industry.read more
Citations
More filters
Journal ArticleDOI
Should we stop meating like this? Reducing meat consumption through substitution
TL;DR: In this article, the authors examined consumers' preferences for attributes of meat and meat substitute products and developed consumer segments based on these preferences and found that the type of mince, fat content, country of origin and price are major factors that influence choice.
Journal ArticleDOI
Meat: The balance between nutrition and health. A review
Stefaan De Smet,Els Vossen +1 more
TL;DR: It is advocated that the benefits and risks associated with red and processed meat consumption should not necessarily cause dilemmas, if these meats are consumed in moderate amounts as part of balanced diets.
Journal ArticleDOI
Partial or total replacement of soybean oil by black soldier fly larvae (Hermetia illucens L.) fat in broiler diets: effect on growth performances, feed-choice, blood traits, carcass characteristics and meat quality
Achille Schiavone,Marco Cullere,Michele De Marco,Marco Meneguz,Ilaria Biasato,Stefania Bergagna,Daniela Dezzutto,Francesco Gai,Sihem Dabbou,Laura Gasco,Antonella Dalle Zotte +10 more
TL;DR: BSLF inclusion guaranteed satisfactory productive performances, carcass traits and overall meat quality, thus suggesting that BSLF could be a promising new feed ingredient for chickens.
Journal ArticleDOI
Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults
Marta Lonnie,Emma Hooker,Jeffrey M. Brunstrom,Bernard M. Corfe,Mark A. Green,Anthony W. Watson,Elizabeth A. Williams,Emma J. Stevenson,Simon Penson,Alexandra M. Johnstone +9 more
TL;DR: The paper considers the protein needs of an ageing population, sustainable protein sources, appetite-related implications of diets high in plant proteins, and related areas for future research, and considers the environmental effects of increasing animal-protein production.
Journal ArticleDOI
Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
TL;DR: In this article, the authors focused on the 10 variables of the smoking process that have been studied by researchers, according to the Codex Alimentarius Commission CAC/RCP 68/2009: the type of fuel, the smoking methods (direct or indirect), the smoke generation process (temperature of pyrolysis and to airflow), the distance and position between the food and the heat source, the products fat content and its evolution, smoking time, the temperature during smoking, the cleanliness and maintenance of equipment, the design of smoking chamber and the equipment.
References
More filters
Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective
Michael Marmot,T. Atinmo,Tim Byers,J Chen,T Hirohata,Alan Jackson,W. P. T. James,L Kolonel,Shiriki K. Kumanyika,C Leitzmann,Jim Mann,H Powers,K.S. Reddy,Elio Riboli,JA Rivera,Arthur Schatzkin,Jacob C. Seidell,D Shuker,Ricardo Uauy,Walter C. Willett,Steven H. Zeisel +20 more
TL;DR: The extent to which food, nutrition, physical activity, and body composition modify the risk of cancer, and to specify which factors are most important, is explored.
The second expert report, Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective
TL;DR: In this article, the authors explore the extent to which food, nutrition, physical activity, and body composition modify the risk of cancer, and specify which factors are most important for cancer prevention.
Journal ArticleDOI
A life course approach to diet, nutrition and the prevention of chronic diseases.
TL;DR: Prevention will be the most cost-effective and feasible approach for many countries and should involve three mutually reinforcing strategies throughout life, starting in the antenatal period.
Journal ArticleDOI
American Cancer Society Guidelines on Nutrition and Physical Activity for Cancer Prevention: Reducing the Risk of Cancer with Healthy Food Choices and Physical Activity
Lawrence H. Kushi,Tim Byers,Colleen Doyle,Elisa V. Bandera,Marji McCullough,Ted Gansler,Kimberly S. Andrews,Michael J. Thun,Barbara E. Ainsworth,Rachel Ballard-Barbash,Abby F. Bloch,June M. Chan,Ralph J. Coates,Wendy Demark-Wahnefried,Jo L. Freudenheim,Peter H. Gann,Edward Giovannucci,T. J. Hartman,Laurence N. Kolonel,Alice H. Lichtenstein,Maria Elena Martinez,Anne McTiernan,Marion E. Morra,Arthur Schatzkin,Marty L. Slattery,Stephanie A. Smith-Warner,Judith Wylie-Rosett,Wei Zheng,Terri Ades,Vilma Cokkinides,Alicia Samuels,David P. Ringer,Robert A. Smith +32 more
TL;DR: This committee presents one key recommendation for community action to accompany the four recommendations for individual choices to reduce cancer risk, recognizing that a supportive social environment is indispensable if individuals at all levels of society are to have genuine opportunities to choose healthy behaviors.