Suchergebnisse

Intro -- Contents -- Preface -- Chapter 1 -- Incorporation of Agro-Industrial By-Products in the Diets of Animals: Improvement of Meat Quality Characteristics with Minimal Cost -- Abstract -- 1. Lipid Oxidation and Antioxidants in Biological and Food Systems -- 1.1. Oxidation Procedures -- 1.2. Antioxidants and Antioxidant Systems -- 1.3. Antioxidants, Meat Products and Nutrition-Related Diseases -- Application of Agro-Industrial By-Products in Animal Production and Effects on Meat Quality Characteristics -- 2.1. Introduction -- 2.2. Apple Pomace -- 2.3. Citrus Pulp -- 2.4. Grape Pomace or Marc -- 2.5. Olive Cake -- 2.6. Pomegranate By-Products -- 2.7. Tomato Pomace -- Conclusion -- References -- Chapter 2 -- Lipid and Protein Oxidation in Meat -- Abstract -- 1. Introduction -- 2. Lipid Oxidation -- 2.1. General Mechanisms -- 2.1.1. Primary and Secondary Products of Lipid Oxidation -- 2.2. Methods to Determine Lipid Oxidation -- 2.2.1. Determination of Primary Products of LOX -- 2.2.1.1. Hydroperoxides -- 2.2.1.2. Conjugated Dienes -- 2.2.2. Determination of Secondary Products of LOX -- 2.2.2.1. Malondialdehyde -- 2.2.2.2. Volatile Compounds: Propanal and Hexanal -- 3. Protein Oxidation -- 3.1. General Mechanisms -- 3.1.1. Generation of Protein Carbonyl Derivatives -- 3.2. Methods to Determine Protein Oxidation -- 3.2.1. Determination of Carbonyl Content -- 3.2.2. Determination of α-Aminoadipic Semialdehydes and γ-Glutamic Semialdehydes -- 4. Prooxidants -- 4.1. High Temperature -- 4.2. Light -- 4.3. Metals -- 4.4. Enzymes -- 5. Antioxidants -- 5.1. Synthetic Antioxidants -- 5.2. Natural Antioxidants -- 6. Influence of Pre-Harvest Factors on Oxidation Processes -- 6.1. Intrinsic Factors -- 6.1.1. Genetic and Breed -- 6.1.2. Animal Age and Sex -- 6.1.3. Muscle Type -- 6.2. Extrinsic Factors -- 6.2.1. Diet -- 6.2.2. Pre-Slaughter Management

Contents -- Acknowledgements -- List of Contributors -- Chapter 1 What is Meat Culture? -- Chapter 2 Derrida and The Sexual Politics of Meat -- Chapter 3 Rotten to the Bone: Discourses of Contamination and Purity in the European Horsemeat Scandal -- Chapter 4 Live Exports, Animal Advocacy, Race and 'Animal Nationalism' -- Chapter 5 The Whopper Virgins: Hamburgers, Gender, and Xenophobia in Burger King's Hamburger Advertising -- Chapter 6 With Care for Cows and a Love for Milk: Affect and Performance in Swedish Dairy Industry Marketing Strategies

The Authenticity of meat products is very important for religious and health reasons in Iran. According to legislation in Iran, the consumption and importation of pork, horse, donkey and cat products should be banned. Therefore, the identification of meat products cannot be judged solely by its appearance. This issue led to the authenticity of bovine, sheep, pig, horse, donkey, chicken and soya (Glycine max) in raw and processed meat products.In this study, specific primers were designed for the identification of pig ( base pair), donkey (325 base pair), chicken (391 base pair), sheep (499 base pair), horse (607 base pair), soya (707 base pair) and bovine (853 base pair) by Polymerase chain reaction. Following PCR, expected,, , 499,,  and  base pair fragments were detectable in pig, donkey, chicken, sheep, horse, soya and bovine, respectively. This protocol can be used for identification of raw and processed meat products in various animal species for replication to regulatory obligations for meat species safety in Iran.

Includes legislation. ; Cover title. ; Bibliography: p. 354-355. ; Mode of access: Internet.

Scholar Ricardo G. Costa Filho explores Brazilian meat brand Friboi's recent advertising campaign, and finds an intricate connection between hygiene, masculinity, and animal protein consumption.

Abstract
Meat consumption during the first year of life is especially important to provide necessary iron requirements. The aim of the study was to assess meat and meat product consumption of Latvian infants during their first year of life, in relation to different factors. Data were collected by interview method using two types of questionnaires: food frequency questionnaires and food diary. The study included a representative sample of infants and toddlers from all regions of Latvia with a target sample of 560 participants. The study included 266 infants: 127 girls, 139 boys, aged from 0 to 12 month. Data were summarised using the Excel software and analysed using the SPSS software. For data analysis two age groups were created: 0–5.9 months and 6–12 months. Consumption was analysed by two parameters: frequency and amount per feeding. Meat products were defined as offal products, sausages, and meat in baby food. Meat was mainly consumed after 6 months of age and by 73% of infants (n = 107). Meat from baby food was consumed only after 6 months and by 23% (n = 34). Sausages and offal products were consumed after 6 months of age. Sausages were consumed by 18% (n = 28) and offal products by 11% (n = 16) of infants. Meat consumption for the majority of infants was introduced after 6 months and was in accordance with recommendations.