Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants. Material and methods. The experimental material consisted of fine – ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic so...

Food consumption pattern in India is rapidly changing from unprocessed unbranded low quality food products to processed, packaged unbranded products. The main objective of this paper is to find the factors that lead to purchase of processed food.Research was carried out in three cities of Punjab. A sample of 300 respondents wastaken for research according to chosen methodological research appro...

BACKGROUND In the United Kingdom, sodium reduction targets have been set for a large number of processed food categories. Assessment and monitoring are essential to evaluate progress. OBJECTIVES Our aim was to determine whether household consumer panel food-purchasing data could be used to assess the sodium content of processed foods. Our further objectives were to estimate the mean sodium co...

Ultra-processed foods are ready-to-heat and ready-to-eat products created to replace traditional homemade meals and dishes due to convenience and accessibility. Because of their low-fiber and high-fat and sugar composition, these foodstuffs could induce a negative impact on health. They are partially responsible for obesity and chronic non-transmissible diseases; additionally, they could impact...

Poliovirus RNA can be translated completely and accurately in rabbit reticulocyte lysates; the nascent poly-protein is processed to give primary products 1a, X, and 1b indistinguishable from those made in poliovirus-infected HeLa cells. The capsid precursor protein 1a is processed to form the capsid proteins VP0, VP1, and VP3, while the noncapsid precursor 1b is processed to form protein 2.

Consumer perception of processed meat products is a critical issue for the meat industry. In recent years consumers are increasingly conscious about healthy diet. However, most of the processed meat products contain high amounts of fat, which are related to chronic diseases such as obesity and cardiovascular heart diseases. Health organizations have suggested to reduce the intake of total dieta...

The purpose of the study was to examine temporal changes in meat/poultry/fish consumption patterns between 1995 and 2011-2012 in the Australian population. Meat/poultry/fish consumption from all food sources, including recipes, was analysed by gender, age group, and socio-economic status using 24-h recall data from the 1995 National Nutrition Survey (n = 13,858) and the 2011-2012 National Nutri...