Other potential confounders including family history of diabetes, medically prescribed diet, and intake of saturated fat, monounsaturated fat, linoleic acid, α-linolenic acid, fruit, vegetables, coffee, and meat were examined but did not affect the results.
It is very important that raw material for the manufacture of dry meat is examined carefully for undersirable alterations such as discoloration, haemorrhagic spots, off-odours, manifestation of parasites, etc.
The metabolism of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), the most abundant compound of the aminoimidazoazaarens (AIA) group of mutagens/carcinogens isolated from the crust of fried and broiled meat, was examined in freshly isolated hepatocytes from untreated rat, mouse, hamster, and guinea pig.
The meat that remained from the meal was examined microscopically, and encysted Trichinella larvae were identified.
Enterococci isolated from packaging areas of meat-processing facilities that produce ready-to-eat meat products were examined for high-level vancomycin resistance.
Both vegetable and meat samples were examined for the presence of intestinal parasites.
Similar associations were observed when nitrite from processed meat (HR=1.16, 95% CI, 1.00 1.35) and nitrite from other animal sources, excluding processed meat (HR=1.23, 95% CI, 1.06 1.43) were examined individually.
Additionally, 396 and 140 samples of pork meat from S1 and S2 company shops were examined, respectively.
In 2011, all animals presented at three slaughter slabs near Gredaya in the south-eastern Lake Chad area were examined for infection with Fasciola spp. during routine meat inspections.
Samples of various meat products from pigs and cattle, obtained from local supermarkets and butcher shops, were examined for contamination with methicillin-susceptible S. aureus (MSSA) and MRSA.
The WHCs were examined in terms of drip loss, release of water from the meat without external pressure, and cooking loss, loss of water due to cooking.
