Meat - Classification
Research News and Information

Monday, November 23, 2009

Video image analysis as a potential grading system for Uruguayan beef carcasses.

22 Apr 2009 A study was conducted in 2 phases to evaluate the effectiveness of 1) the VIAscan Beef Carcass System (BCSys; hot carcass system) and the CVS BeefCam (chilled carcass system), used independently or in combination, to predict Uruguayan beef carcass ... Read more...

Production and characterization of monoclonal antibodies specific to pangasius catfish, basa, and tra.

30 Mar 2009 Four IgG (subclass IgG1) class monoclonal antibodies (MAbs) strongly reactive to Asian farm-raised Pangasius catfish, tra (Pangasius hypophthalmus) and basa (Pangasius bocourti), have been developed. These MAbs were raised by immunizing an animal ... Read more...

Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis.

27 Feb 2009 BACKGROUND: In order to perform food surveys and prescribe diets, food composition tables have to be consulted. However, these tables are limited to the description of fatty acids and cholesterol contents and do not provide information on the ... Read more...

Latest indexed articles for 'Meat - Classification'

These are the very latest articles for this heading:

• Video image analysis as a potential grading system for Uruguayan beef carcasses. 22 Apr 2009
• Production and characterization of monoclonal antibodies specific to pangasius catfish, basa, and tra. 30 Mar 2009
• ['Attrition' in white meat calves] 30 Mar 2009
• Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis. 27 Feb 2009
• National Meat Case Study 2004: Fresh product types and allocation of retail space. 31 Aug 2008
• Seroepidemiology of Toxoplasma gondii infection in human adults from three rural communities in Durango State, Mexico. 30 Jul 2008
• Identification of gadoid species in fish meat by polymerase chain reaction (PCR) on genomic DNA. May 2008
• Technical note: the United States Department of Agriculture beef yield grade equation requires modification to reflect the current longissimus muscle area to hot carcass weight relationship. 27 Feb 2008
• Evaluation of the efficacy and cost-effectiveness of melengestrol acetate in feedlot heifer calves in western Canada. 30 Dec 2007
• Consumer sensory evaluations of aging effects on beef quality. 30 Dec 2007
• Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories. 24 Oct 2007
• Effects of alpha-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus. 30 Aug 2007
• A simple carbon isotope model for reconstructing prehistoric human diet. 30 Jul 2007
• Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes. 10 Jun 2007
• Classification of adipose tissue species using Raman spectroscopy. 6 May 2007
• The influence of the season and market class of broiler chickens on breast meat quality traits. 29 Apr 2007
• Polymerase chain reaction-restriction fragment length polymorphism of mitochondrial 12S rRNA gene: a simple method for identification of poultry meat species. 29 Apr 2007
• Evaluation of post-polymerase chain reaction melting temperature analysis for meat species identification in mixed DNA samples. 16 Oct 2006
• Fluorescence characteristics of wholesome and unwholesome chicken carcasses. 29 Sep 2006
• Flavor relationships among muscles from the beef chuck and round. 29 Sep 2006

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