Red Meat And Processed Meat
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Red Meat And Processed Meat
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Author : IARC Working Group on the Evaluation of Carcinogenic Risks to Humans
language : en
Publisher: International Agency for Research on Cancer
Release Date : 2018-07-27
Red Meat And Processed Meat written by IARC Working Group on the Evaluation of Carcinogenic Risks to Humans and has been published by International Agency for Research on Cancer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-27 with Medical categories.
This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry and offal (e.g. liver) or meat by-products such as blood. Red meat contains proteins of high biological value, and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc. Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing. Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons. An IARC Monographs Working Group reviewed epidemiological evidence, animal bioassays, and mechanistic and other relevant data to reach conclusions as to the carcinogenic hazard to humans of the consumption of red meat and processed meat. The Working Group assessed more than 800 epidemiological studies that investigated the association of cancer (more than 15 types) with consumption of red meat or processed meat, including large cohorts in many countries, from several continents, with diverse ethnicities and diets.
Red And Processed Meat In The Context Of Health And The Environment
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2023-07-10
Red And Processed Meat In The Context Of Health And The Environment written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-10 with Medical categories.
There is growing international consensus that food systems transformation is important to address the challenges of malnutrition in all its forms, the burden of noncommunicable diseases (NCDs), environmental sustainability, increasing inequality and ensuring the welfare of workers and animals. In light of the urgency of these challenges, there are questions about the role of red and processed meat in healthy and sustainable food systems. Globally, production and consumption of all types of meat has increased substantially in the last 50 years, and – although red meat consumption is now plateauing in high-income countries (HICs) – is predicted to increase by a further 50% by 2050. Meat consumption remains highly unequal both between and within countries, and animal-source food intakes, including red meat, are lowest among those at most risk of undernutrition. This information brief synthesizes the evidence on the role of red and processed meat production and consumption in health and environmental outcomes, and in different social and political contexts. It does not give consumption recommendations, but, rather, represents the first stage in a scoping process that could lead to World Health Organization (WHO) guidance on the role of red and processed meat in healthy diets from sustainable food systems. This information brief may also be used to inform the development of commitments and policy action on climate change and food systems at the 28th Conference of the Parties of the United Nations Framework Convention on Climate Change (COP28) in late 2023 and beyond.
Handbook Of Meat And Meat Processing Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-01-11
Handbook Of Meat And Meat Processing Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-11 with Technology & Engineering categories.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Red Meat Demystyfied
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Author :
language : en
Publisher: Dr. Sam Holen
Release Date : 2023-01-17
Red Meat Demystyfied written by and has been published by Dr. Sam Holen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-17 with Cooking categories.
Hardcover and paperback available on Amazon with the same title "Red Meat: The Pros and Cons of an All-American Favorite" is an essential guide for anyone looking to explore the pros and cons of red meat. This book contains 100 delicious recipes for red meat as well as 30 alternative recipes for those who are looking for healthier options. Discover the nutritional benefits and potential health risks of red meat, along with the environmental impact of its production. With this book, you'll be able to make informed decisions about how and when to include red meat in your diet. Whether you're a carnivore, vegetarian, or somewhere in between, "Red Meat: The Pros and Cons of an All-American Favorite" is your essential guide to the red meat debate. With 100 mouth-watering recipes and 30 alternatives to red meat, you'll be sure to find something to tantalize your taste buds. Discover the health benefits of grass-fed and organic red meats, as well as the potential risks of overindulging in red meat. Plus, learn about the environmental impact of red meat production, and how to make informed choices for a more sustainable lifestyle. "Red Meat: The Pros and Cons of an All-American Favorite" is your ultimate guide to understanding and enjoying red meat. Whether you're a red meat enthusiast or just looking to explore the pros and cons of this all-American favorite, this book has something for everyone. With over 50 recipes and 30 meat-free alternatives, you'll be sure to find something delicious that fits your dietary needs. "Red Meat: The Pros and Cons of an All-American Favorite" is an invaluable guide for understanding and enjoying red meat. Grab your copy of "Red Meat Demystified 50 Red meat recipes, red meat Cookbook, Carnivore diet recipes, 30 plant-based alternative recipes, Pros and Cons of an All-American Favorite, Guide to Understanding and Cooking with Cuts of All Kinds
Nutritional Evaluation Of Lowering Consumption Of Meat And Meat Products In The Nordic Context
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Author :
language : en
Publisher:
Release Date : 2012
Nutritional Evaluation Of Lowering Consumption Of Meat And Meat Products In The Nordic Context written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Electronic books categories.
Abstract: The World Cancer Research Fund (WCRF) recommended in 2007 that consumer intake of red meat is minimized and processed meat eliminated. The recommendation was based on a systematic review of the available literature on the association between meat consumption and cancer. The recommendation to individuals was to ingest less than 500 grams of red meat per weeks, and very little - if anything - processed meats. In a new study, National Food Institute has assessed the nutritional consequences from living the recommendations of the WCRF, in Norway, Sweden, Finland and Denmark. The current consumption of meat in the Nordic countries is not far from the level WCRF has proposed on an individual level. The study also shows that it will have no significant nutritional consequences to reduce the intake of meat to the recommended, neither when it comes to red meat nor processed meat
Should We Eat Meat
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Author : Vaclav Smil
language : en
Publisher: John Wiley & Sons
Release Date : 2013-03-18
Should We Eat Meat written by Vaclav Smil and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-18 with Technology & Engineering categories.
Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption. This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout their evolution and around the world. Setting the scene with a chapter on meat’s role in human evolution and its growing influence during the development of agricultural practices, the book goes on to examine modern production systems, their efficiencies, outputs, and impacts. The major global trends of meat consumption are described in order to find out what part its consumption plays in changing modern diets in countries around the world. The heart of the book addresses the consequences of the "massive carnivory" of western diets, looking at the inefficiencies of production and at the huge impacts on land, water, and the atmosphere. Health impacts are also covered, both positive and negative. In conclusion, the author looks forward at his vision of “rational meat eating”, where environmental and health impacts are reduced, animals are treated more humanely, and alternative sources of protein make a higher contribution. Should We Eat Meat? is not an ideological tract for or against carnivorousness but rather a careful evaluation of meat's roles in human diets and the environmental and health consequences of its production and consumption. It will be of interest to a wide readership including professionals and academics in food and agricultural production, human health and nutrition, environmental science, and regulatory and policy making bodies around the world.
Red Meat Republic
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Author : Joshua Specht
language : en
Publisher: Princeton University Press
Release Date : 2020-10-06
Red Meat Republic written by Joshua Specht and has been published by Princeton University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-06 with History categories.
"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Pork
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Author : Paulo E.S. Munekata
language : en
Publisher: CRC Press
Release Date : 2021-09-02
Pork written by Paulo E.S. Munekata and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-02 with Technology & Engineering categories.
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.
Ingredients In Meat Products
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Author : Rodrigo Tarté
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-02-21
Ingredients In Meat Products written by Rodrigo Tarté and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-21 with Technology & Engineering categories.
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Red Meat Science And Production
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Author : Joseph William Holloway
language : en
Publisher: Springer
Release Date : 2019-08-06
Red Meat Science And Production written by Joseph William Holloway and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-06 with Technology & Engineering categories.
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
