Meat - Analysis
Research News and Information

Saturday, November 21, 2009

Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States.

4 Oct 2009 The authors examined associations between meat consumption (type, cooking method, and related mutagens), heme iron, nitrite/nitrate, and prostate cancer in a cohort of 175,343 US men aged 50-71 years. During 9 years of follow-up (1995-2003), they ... Read more...

Melamine residues in tissues of broilers fed diets containing graded levels of melamine.

29 Sep 2009 An experiment was conducted to determine melamine residual levels in the tissues of broiler chickens fed diets containing graded levels of melamine. Ten experimental diets were developed to contain 0, 2, 5, 10, 20, 50, 100, 200, 500, and 1,000 mg of ... Read more...

Hair protein and amino acid 13C and 15N abundances take more than 4 weeks to clearly prove influences of animal protein intake in young women with a habitual daily protein consumption of more than 1 g per kg body weight.

28 Aug 2009 A high protein or meat intake might be a risk factor for metabolic disorders. Stable isotopic abundances (SIA) of hair can be used as biomarkers for animal protein intake due to characteristic isotopic patterns of food proteins. We investigated if ... Read more...

Latest indexed articles for 'Meat - Analysis'

These are the very latest articles for this heading:

• Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States. 4 Oct 2009
• Melamine residues in tissues of broilers fed diets containing graded levels of melamine. 29 Sep 2009
• Hair protein and amino acid 13C and 15N abundances take more than 4 weeks to clearly prove influences of animal protein intake in young women with a habitual daily protein consumption of more than 1 g per kg body weight. 28 Aug 2009
• Multielement (H, C, N, O, S) stable isotope characteristics of lamb meat from different Italian regions. 28 Aug 2009
• High-performance liquid chromatographic method for the determination of cyromazine and melamine residues in milk and pork. 30 Jul 2009
• Omega-3-enriched broiler meat: 3. Fatty acid distribution between triacylglycerol and phospholipid classes. 30 Jul 2009
• Determination of marbofloxacin residues in beef and pork with an enzyme-linked immunosorbent assay. 6 Jul 2009
• Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties. 6 Jul 2009
• Association between SNPs within candidate genes and compounds related to boar taint and reproduction. 3 Jul 2009
• Uptake of polychlorinated dibenzo-p-dioxins and dibenzofurans in laying ducks. 29 Jun 2009
• Simultaneous determination of residual thiamphenicol and florfenicol in foods of animal origin by HPLC/electrospray ionization-MS/MS. 29 Jun 2009
• Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscle. 29 Jun 2009
• A reliable analytical approach based on gas chromatography coupled to triple quadrupole and time-of-flight mass analyzers for the determination and confirmation of polycyclic aromatic hydrocarbons in complex matrices from aquaculture activities. 29 Jun 2009
• Association of selected SNP with carcass and taste panel assessed meat quality traits in a commercial population of Aberdeen Angus-sired beef cattle. 23 Jun 2009
• Risk assessment of PCDD/Fs levels in human tissues related to major food items based on chemical analyses and micro-EROD assay. 14 Jun 2009
• A bioinformatics approach to the development of immunoassays for specified risk material in canned meat products. 8 Jun 2009
• Cephalexin residue detection in milk and beef by ELISA and colloidal gold based one-step strip assay. 8 Jun 2009
• Differences in pig muscle proteome according to HAL genotype: implications for meat quality defects. 8 Jun 2009
• Functional proteomic analysis predicts beef tenderness and the tenderness differential. 8 Jun 2009
• A reusable capacitive immunosensor for detection of Salmonella spp. based on grafted ethylene diamine and self-assembled gold nanoparticle monolayers. 7 Jun 2009

See a longer list of these articles.

Technical information about 'Meat'

Definition: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.

Descriptor UI: D008460

Alternative terms: Meat; Meats;

Allowable Qualifiers: adverse effects; analysis; classification; economics; history; microbiology; parasitology; poisoning; radiation effects; standards; supply & distribution; toxicity; utilization; statistics & numerical data; virology;

Tree Number: J02.500.600;

Technical Notes: IM; coord with animal source of meat (NIM), as beef = MEAT (IM) + CATTLE (NIM), pork = MEAT (IM) + SWINE (NIM): Manual 31.7; canned meat = MEAT (IM) + source (NIM) + FOOD PRESERVATION (IM); note MEAT PRODUCTS; FISH PRODUCTS & POULTRY PRODUCTS are available: see notes there