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UrduGW study helped lead to USDA action; Experts available for comment …
Tag: meat
Comparison of four methods on drying efficiency and physicochemical properties of chicken meat
In this study, four drying methods including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD) and electric oven drying (EOD) were used to prepare dried chicken breast. The study systematically compared the drying efficiencies of different methods and their effects on physico-chemical properties, pet food applications, energy consumption, and cost.
Fresh Meat: New Biosensor Accurately and Efficiently Determines Meat Freshness
Despite the technological advances keeping meat fresh for as long as possible, certain aging processes are unavoidable. Adenosine triphosphate is a molecule produced by breathing and responsible for providing energy to cells. When an animal stops breathing, ATP synthesis also stops, and the existing molecules decompose into acid, diminishing first flavor and then safety. Hypoxanthine and xanthine are intermediate steps in this transition. Assessing their prevalence in meat indicates its freshness. In AIP Advances, researchers developed a biosensor using graphene electrodes modified by zinc oxide nanoparticles to measure HXA. The team demonstrated the sensor’s efficacy on pork meat.
Podcast: Experts in Health: Disgust – why our bodies are designed to be repulsed
Dr Elisa Becker, Researcher in the Nuffield Department of Primary Care Health Sciences, discusses the role of disgust in protecting our health through the behavioural immune system, our relationship with eating meat and whether food packaging on animal products should go down the same path as cigarettes.
Protect Yourself Against Salmonella
David Winter, MD, at Baylor Scott & White Health, says proper hygiene is key to fighting against salmonella. What You Need to Know: Salmonella can cause severe diarrhea. Get a diagnosis first before treating salmonella. Salmonella symptoms include fever and…
Can masculine marketing convince more men to eat vegan?
Eating more plant-based meals is better for our health and better for the planet. But cultural preferences are significant barriers to reducing meat consumption – especially for men, who are underrepresented among vegans and vegetarians.
This 4th of July, Learn How to Eat Healthy When Grilling
This week, Carol Nwelue, MD, at Baylor Scott & White Health, answers common patient questions and reacts to the latest medical research. Are there risks to eating food that has been grilled? (SOT@ :14, TRT :12) What are some tips…
High Protein, Plant-Based Wagyu Beef Helps Increase Immunity — ASEAN’s Best Food Innovation by Chula Students
The Chula Science students team recently won the “ASEAN Food Innovation Challenge 2021” with the imitation Wagyu beef — “The Marble Booster” made from 100 percent high-protein plants. Low in cholesterol, and seasoned with immunity-boosting herbs, this product is soon to be produced and sold in collaboration with Charoen Pokphand Foods (CPF).
A Novel Strip Test Kit to Detect 5 Types of Prohibited Meat in Halal Food in One Go
An all-in-one Strip Test — a fast, easy and accurate test kit to detect the DNA of 5 forbidden meat in a single test is the latest innovation from the Chula Halal Science Center.
Organic Meat Less Likely To Be Contaminated with Multidrug-Resistant Bacteria, Study Suggests
Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat.
Canadian researchers create new form of cultivated meat
Researchers at Canada’s McMaster University have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other alternatives to traditional meat from animals.
Rutgers Expert Available to Discuss Risk Perception in COVID-19 Era
New Brunswick, N.J. (Oct. 26, 2020) – Rutgers University–New Brunswick Professor William Hallman is available for interviews on the science of risk perception and its practical implications in the COVID-19 era – a time of fear and anxiety among millions of…
Worker shortage more likely than food shortage amid coronavirus pandemic
Ednilson Bernardes, chair of the Global Supply Chain Management program within West Virginia University’s John Chambers College of Business and Economics, says companies like Smithfield and Tyson Foods closing their meat-producing plants is unlikely to lead to a food shortage.…
Breakthrough in Slaughter-Free Steak Production
Israeli researchers have achieved a breakthrough in the production of cultivated meat grown outside an animal’s body. The researchers from the Technion and Aleph Farms found that it is possible to use readily available and economically efficient soy protein as scaffolding for growing bovine tissue.
Scientists Discover New Clue Behind Age-Related Diseases and Food Spoilage
Berkeley Lab scientists have made a surprising discovery that could help explain our risk for developing chronic diseases or cancers as we get older, and how our food decomposes over time.
Rutgers Experts Can Discuss Red Meat Controversy
New Brunswick, N.J. (Oct. 1, 2019) – Rutgers University–New Brunswick professors Daniel J. Hoffman and Donald W. Schaffner are available to comment on research in the Annals of Internal Medicine about the health risks of eating red and processed meats.…