Sentence examples for potential of meat from inspiring English sources

On the other hand, developed countries which showed a historically stronger potential of meat and livestock supply have almost reached its saturation in the productivity and maintained the growth momentum with a share of 53 % agricultural gross domestic product (GDP) [6].

This is an advantageous feature because it reduces the rancidity potential of meat.

The results reported in the present study suggest that vaccination prevents viraemia and viral localization in turkey muscles and thus minimizes the potential of meat as vehicle for transmission of HPAI and LPAI viruses of the H7 subtype.

Zheng et al (JNCI 1998) conducted a case-control study within the cohort of the Iowa Women's Health Study to investigate the potential role of meat and HCAs and the risk of breast cancer.

For several years, scientists have worked to develop technologies to grow tissue cultures that could be consumed like meat without the expense of land or feed and the disease potential of real meat.

This injunction was accompanied by public health messages emphasising the infectious potential of wild meat, or 'bushmeat.' Using qualitative methods, we examine the local reception and impact of these interventions.

In New York, she was one of the first designers to spot the potential of the meat-packing district and opened a store there designed by Future Systems.

Pigs in this study were observed spending an average of 5.9% of their time in the vicinity of the cooking and waste disposal areas of their homestead of origin, illustrating the potential for ingestion of meat, which may contain infective tissue cysts of Toxoplasma gondii or Trichinella spirallis.

Being a Hindu vegetarian, in this light, is risky business, and I, along with many vegetarian Hindus accept the karmic blip we might incur in dining out in spite of the knowledge of potential meat contamination or accidental service.

In an interview late last year with ScienceNOW, Post said he realized the potential of lab-grown meat as soon as he heard about it.

On the other hand, Wójciak et al. [ 35], Min and Ahn [ 36], and also Talon et al. [ 37] found that the probiotic bacteria have significantly affected the oxidation and reduction potential of cured pork meat products.