Although total protein amount is an important attribute of meat, the composition of proteins is even more important for the eating quality.
It is anticipated that this knowledge is useful in the development of novel strategies where dietary fiber enrichment is optimized to promote specific and desired technological attributes of healthy meat products.
The majority of dietary nitrite intake was attributed to meat (60.7%).
According to the scientists, 80 percent of nitrogen-fertilizer pollution can be attributed to meat production.
The processed food pattern was composed of a varied list of foods, such as hot dog, hamburger, beer, red meat, processed meat, snacks, soda, mayonnaise, pizza, barbecue, French fries, canned vegetables (pickles), and liver, but the highest factor loadings were attributed to meat and meat products [ 20].
Experimental designs were used to investigate and model the effects of temperature on safety and quality attributes of selected RTE meat products.
Response surface methodology was used to analyze the effect of milk proteins and 2 1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil.
With thousands of employees across the country, we know it's probably difficult to make sure every staffer is up to speed on the attributes of their different meat lines -- although about 10 of the reported conversations were with store managers who really should be reliable sources of information on the company's product.
More than 50%% of Campylobacter-related gastroenteritis can be attributed to the consumption of meat fondue during the study period.
In foodborne disease outbreaks, the proportion of female patients was highest in outbreaks attributed to fruits (67%) and leafy vegetables (65%) and lowest in outbreaks attributed to meats other than beef (31%) (p<0.0001); cases were evenly distributed among women and men in outbreaks attributed to beef and dairy.
This method could also be useful for the determination of meat quality attributes as cooking loss or drip without evaporative losses.
