Pre-slaughter handling, including prolonged transport and emotional stress due to grouping of animals, was recognized as the main risk factor of DFD meat [ 40, 41].
Conversion of nitrogen values to protein was calculated using a factor of 6.25 for meat, fish, maize and beans; 6.38 for milk; 6.31 for millet; 5.95 for rice; and 6.25 for other meals where a conversion factor is not specified [ 17].
The initial microorganism load can be the most significant factor affecting the contamination of meat.
As aesthetics is one factor driving the consumption of meat, meat infested with parasitic cysts becomes less appealing, and thus, condemnation is necessitated.
Both those factors will cut supplies of meat and dairy products, eventually pushing prices up.
The factor genotype influenced the chemical composition of meat, with Santa Inês lamb and crossbreed showing the highest protein percentages.
Besides the low sample size, the absence of any other factor concerning meat consumption may reflect the fact that this source of infection has become less important than others.
Her goal was to reduce stress and fear in the animals, as some studies have suggested that they harm the quality of meat and are factors in producing so-called dark cutters, cattle whose meat appears brownish or blackish and may be sticky to the touch.
In addition to the known risk factor of eating raw or undercooked meat, this study clearly identified water as an important risk for domestically acquired Campylobacter infections in the summertime in Finland.
In other words, the geometric mean serum concentration of BDE-47, 99 and 100 would increase by a factor ranging from 1.73 to 2.44 and the odds of detecting BDE-154 in the blood increased by a factor of 5.31 for having canned meat one more time per week.
