Changing the name of the "protein foods" group on the US Department of Agriculture's visual food guide, MyPlate, back to the "meat & beans" group would provide important clarification regarding US Department of Agriculture recommendations for a balanced diet. Previous iterations of the food guide named the protein group after its constituent foods (ie, the "meat & beans" group on the 2005 MyPyr...

The aim of this study was to determine consumer ability to discern different levels of beef tenderness established by Warner-Bratzler shear (WBs). A panel of 220 people evaluated 60 samples of longissimus thoracis using a 5-point intensity scale (1: very tough; 5: very tender). Samples differed for commercial category, breed of animals and ageing length of meat. Shear force was measured by Inst...

Animals of both sexes are slaughtered for meat and meat products at the abattoirs. It has been found in few countries that one-out-of-every-three ewe and one-out-of-every-four doe with single, twin or multiple foetuses are slaughtered in registered slaughterhouses. In quest for meat, numerous viable embryos and foetuses are wasted unnoticed since the productive pregnant animals are not spared i...

Rising populations and incomes throughout the world have boosted meat demand by over 75% in the last 20years, intensifying pressures on production systems and the natural resources to which they are linked. As a growing proportion of global meat production is traded, the environmental impacts of production become increasingly separated from where the meat is consumed. In this paper, we quantify...

Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat duri...

AIM Meat adulteration is a serious problem in the meat industry and needs to be tackled to ensure the authenticity of meat products and protect the consumers from being the victims. In view of such likely problem in indigenous meat products of Kashmiri cuisine (Wazwan), the present work was performed to study the detection of beef and buffalo meat in cooked mutton Rista by mitochondrial DNA (mt...

Oxidative rancidity is a major cause of flavor deterioration in thermally treated meats. Common methods of preserving food quality, such as refrigeration, do not prevent lipid oxidation and the reaction even takes place at freezing temperatures. Off-flavors due to oxidative changes in meat are autocatalytic type reactions which produce various by-products that contribute to the rancid odors and...

Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust con...

The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat substitution options running from other products of animal origin and conventional meat free meals to ...