Meat
Research News and Information

Sunday, November 08, 2009

[Climate change, food production and human health]

24 Oct 2009 Production of livestock accounts for 18% of anthropogenic greenhouse gas emissions. Although livestock products can alleviate malnutrition in poor countries, they are associated with diseases of affluence in wealthy countries. Red meat (pork, beef, ... Read more...

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...

Cost analysis and antimicrobial susceptibility testing comparing the E test and the agar dilution method in Campylobacter jejuni and Campylobacter coli.

29 Sep 2009 Although numerous reports have compared the antimicrobial susceptibility of Campylobacter spp., controversy still exists about the use of the E test as an alternative to the agar dilution method suggested by the Clinical and Laboratory Standards ... Read more...

Latest indexed articles for 'Meat'

These are the very latest articles for this heading:

• [Climate change, food production and human health] 24 Oct 2009
• Bushmeat hunting as climate threat. 14 Oct 2009
• Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States. 4 Oct 2009
• Cost analysis and antimicrobial susceptibility testing comparing the E test and the agar dilution method in Campylobacter jejuni and Campylobacter coli. 29 Sep 2009
• Genetic diversity among toxigenic clostridia isolated from soil, water, meat and associated polluted sites in South India. 29 Sep 2009
• Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken. 29 Sep 2009
• Variation of meat quality traits among five genotypes of chicken. 29 Sep 2009
• Melamine residues in tissues of broilers fed diets containing graded levels of melamine. 29 Sep 2009
• Transport stress in broilers: I. Blood metabolism, glycolytic potential, and meat quality. 29 Sep 2009
• Luxury bushmeat trade threatens lemur conservation. 22 Sep 2009
• Regression-based approach for testing the association between multi-region haplotype configuration and complex trait. 15 Sep 2009
• Risk factors for Toxoplasma gondii infection in the United States. 13 Sep 2009
• Higher red meat intake may be a marker of risk, not a risk factor itself. 12 Sep 2009
• Meat intake and mortality: evidence for harm, no effect, or benefit? 12 Sep 2009
• [Food poisonings are increasing. Dangerous grilled meat (interview by Dr. Judith Neumaier)] Sep 2009
• Real-time FRET PCR assay for Salmonella enterica serotype detection in food. 30 Aug 2009
• Campylobacter transfer from naturally contaminated chicken thighs to cutting boards is inversely related to initial load. 30 Aug 2009
• Prevalence of Campylobacter spp. in raw retail poultry on sale in Northern Ireland. 30 Aug 2009
• [Taking your own profession seriously, that is the key. Interviewed by M.M. Sloet van Oldruitenborgh-Oosterbaan] 30 Aug 2009
• Listeriosis probe identifies multiple deficiencies. 30 Aug 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