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https://www.readbyqxmd.com/read/28531221/human-paleodiet-and-animal-utilization-strategies-during-the-bronze-age-in-northwest-yunnan-province-southwest-china
#1
Lele Ren, Xin Li, Lihong Kang, Katherine Brunson, Honggao Liu, Weimiao Dong, Haiming Li, Rui Min, Xu Liu, Guanghui Dong
Reconstructing ancient diets and the use of animals and plants augment our understanding of how humans adapted to different environments. Yunnan Province in southwest China is ecologically and environmentally diverse. During the Neolithic and Bronze Age periods, this region was occupied by a variety of local culture groups with diverse subsistence systems and material culture. In this paper, we obtained carbon (δ13C) and nitrogen (δ15N) isotopic ratios from human and faunal remains in order to reconstruct human paleodiets and strategies for animal exploitation at the Bronze Age site of Shilinggang (ca...
2017: PloS One
https://www.readbyqxmd.com/read/28529114/perceptions-of-healthy-eating-amongst-indian-adolescents-in-india-and-canada
#2
Natasha Correa, Divya Rajaraman, Sumathi Swaminathan, Mario Vaz, K G Jayachitra, Scott A Lear, Zubin Punthakee
INTRODUCTION: Dietary patterns have contributed to the rising prevalence of overweight and obesity among Indian adolescents. Yet there are limited studies on their perspectives on healthy eating. The purpose of this study was to understand perceptions and attitudes of Indian-origin adolescents in India and Canada that may contribute to healthy eating behaviour. METHODS: Qualitative data collection and analysis of 13 focus group discussions (FGD) was conducted among 34 boys and 39 girls (total number of participants: 73) of different weight and socioeconomic status (SES) in rural and urban India, and urban Canada aged 11-18 years...
May 18, 2017: Appetite
https://www.readbyqxmd.com/read/28513575/adding-value-to-goat-meat-biochemical-and-technological-characterization-of-autochthonous-lactic-acid-bacteria-to-achieve-high-quality-fermented-sausages
#3
Miriam T Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, Silvina Fadda
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated...
May 17, 2017: Microorganisms
https://www.readbyqxmd.com/read/28504889/genetic-characterization-of-vana-enterococcus-faecium-isolates-from-wild-red-legged-partridges-in-portugal
#4
Vanessa Silva, Gilberto Igrejas, Isabel Carvalho, Fernando Peixoto, Lucas Cardoso, José Eduardo Pereira, Rosa Del Campo, Patricia Poeta
Vancomycin-resistant enterococci (VRE) have been detected in wild animals representing a public health concern. The red-legged partridge (Alectoris rufa) is a common game bird and its meat is consumed in several countries, including Portugal. Three hundred five fecal samples of red-legged partridge from the north of Portugal were screened for VRE. Samples were cultured on Slanetz-Bartley agar supplemented with vancomycin (4 mg/L) and six vanA-Enterococcus faecium were recovered. Isolates were tested for antibiotic resistance and virulence genes...
May 15, 2017: Microbial Drug Resistance: MDR: Mechanisms, Epidemiology, and Disease
https://www.readbyqxmd.com/read/28502588/alternative-uses-for-co-products-harnessing-the-potential-of-valuable-compounds-from-meat-processing-chains
#5
REVIEW
Anne Maria Mullen, Carlos Álvarez, Dimitrios I Zeugolis, Maeve Henchion, Eileen O'Neill, Liana Drummond
Opportunities for exploiting the inherent value of protein-rich meat processing co-products, in the context of increased global demand for protein and for sustainable processing systems, are discussed. While direct consumption maybe the most profitable route for some, this approach is influenced greatly by local and cultural traditions. A more profitable and sustainable approach may be found in recognizing this readily available and under-utilised resource can provide high value components, such as proteins, with targeted high value functionality of relevance to a variety of sectors...
May 3, 2017: Meat Science
https://www.readbyqxmd.com/read/28475952/on-site-identification-of-meat-species-in-processed-foods-by-a-rapid-real-time-polymerase-chain-reaction-system
#6
Shunsuke Furutani, Yoshihisa Hagihara, Hidenori Nagai
Correct labeling of foods is critical for consumers who wish to avoid a specific meat species for religious or cultural reasons. Therefore, gene-based point-of-care food analysis by real-time Polymerase Chain Reaction (PCR) is expected to contribute to the quality control in the food industry. In this study, we perform rapid identification of meat species by our portable rapid real-time PCR system, following a very simple DNA extraction method. Applying these techniques, we correctly identified beef, pork, chicken, rabbit, horse, and mutton in processed foods in 20min...
April 22, 2017: Meat Science
https://www.readbyqxmd.com/read/28473901/vaca-and-caga-genotypes-of-helicobacter-pylori-isolated-from-raw-meat-in-isfahan-province-iran
#7
Ali Gilani, Vadood Razavilar, Nordahr Rokni, Ebrahim Rahimi
Foods with animal origins play a substantial role in the transmission of Helicobacter pylori. The present investigation was carried out to study the vacA and cagA genotypes status of H. pylori isolated from various types of meat samples. Two hundred and twenty meat samples were collected and cultured. H. pylori-positive strains were analyzed for the presence of vacA and cagA genotypes. Eleven out of 220 (5.00%) samples were positive for H. pylori. Findings were confirmed by nested PCR. Prevalence of H. pylori in the meat samples of slaughterhouses and butcheries were 72...
2017: Veterinary Research Forum
https://www.readbyqxmd.com/read/28470539/bovine-myoblast-cell-production-in-a-microcarriers-based-system
#8
Sanne Verbruggen, Daan Luining, Anon van Essen, Mark J Post
For several tissue engineering applications, in particular food products, scaling up culture of mammalian cells is a necessary task. The prevailing method for large scale cell culture is the stirred tank bioreactor where anchor dependent cells are grown on microcarriers suspended in medium. We use a spinner flask system with cells grown on microcarriers to optimize the growth of bovine myoblasts. Freshly isolated primary cells were seeded on microcarriers (Synthemax(®), CellBIND(®) and Cytodex(®) 1 MCs)...
May 3, 2017: Cytotechnology
https://www.readbyqxmd.com/read/28470455/potential-approaches-to-assess-the-infectivity-of-hepatitis-e-virus-in-pork-products-a-review
#9
REVIEW
Nigel Cook, Martin D'Agostino, Reimar Johne
The zoonotic transmission of hepatitis E, caused by the hepatitis E virus (HEV), is an emerging issue. HEV appears common in pigs (although infected pigs do not show clinical signs), and evidence suggests that a number of hepatitis E cases have been associated with the consumption of undercooked pork meat and products. Little information is available on whether cooking can eliminate HEV, since there is currently no robust method for measuring its infectivity. HEV infectivity can be clearly demonstrated by monitoring for signs of infection (e...
May 3, 2017: Food and Environmental Virology
https://www.readbyqxmd.com/read/28464581/-effects-of-vacuum-sealing-drainage-technique-in-acute-and-chronic-suppurative-tenosynovitis-of-hand
#10
H Wang, F Xia, D M Xing, D Ren, W Feng, Y Chen, Z H Xiao, Z M Zhao
Objective: To investigate the effects of vacuum sealing drainage technique in acute and chronic suppurative tenosynovitis of hand. Methods: A total of 9 cases acute and chronic suppurative tenosynovitis patients from January 2013 to April 2015 in Puai Hospital Affiliated to Tongji Medical College, Huazhong University of Science and Technology were retrospectively reviewed. There were 6 males and 3 females, aging from 27 to 65 years, the average age was 55 years. There were 3 cases of index finger, 3 cases of middle finger, 2 cases of ring finger, 1 case include three fingers...
May 1, 2017: Zhonghua Wai Ke za Zhi [Chinese Journal of Surgery]
https://www.readbyqxmd.com/read/28462203/analysis-of-process-factors-of-dry-fermented-salami-to-control-listeria-monocytogenes
#11
Enrico Novelli, Lucia Dal Santo, Stefania Balzan, Barbara Cardazzo, Dino Spolaor, Angiolella Lombardi, Lisa Carraro, Luca Fasolato
Challenge tests are a clear opportunity for manufacturers interested in the evaluation of their management system with the aim to reduce the spread of foodborne pathogens. This is a main concern especially in ready-to-eat food in relation to the risk associated with Listeria monocytogenes. For small and medium-scale food industry the manufacturing practices and products formulation are characterised by a wider variability and poor repeatability. The use of ad hoc challenge test and the comparison among different processing systems are strongly required...
January 24, 2017: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/28460987/thermal-inactivation-kinetics-of-surface-contaminating-listeria-monocytogenes-on-vacuum-packaged-agar-surface-and-ready-to-eat-sliced-ham-and-sausage
#12
Xiang Wang, Mieke Uyttendaele, Annemie Geeraerd, Liselot Steen, Ilse Fraeye, Frank Devlieghere
The aim of this work was to study thermal inactivation kinetics of Listeria monocytogenes on vacuum-packaged food surfaces. The kinetics were first determined on model agar systems (BHI agar plates), mimicking cooked meat products, which have the same characteristics (pH, sodium chloride (NaCl) or sodium lactate (NaL) content and thickness) as the cooked meat products. Then, in order to validate how well the thermal inactivation on the model agar system simulated inactivation on real products, inactivation kinetics of L...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28457443/dextran-production-by-lactobacillus-sakei-mn1-coincides-with-reduced-autoagglutination-biofilm-formation-and-epithelial-cell-adhesion
#13
Montserrat Nácher-Vázquez, Iñaki Iturria, Kenza Zarour, Maria Luz Mohedano, Rosa Aznar, Miguel Ángel Pardo, Paloma López
In this work we have investigated two dextran-producing lactic acid bacteria, Lactobacillus sakei MN1 and Leuconostoc mesenteroides RTF10, isolated from fermented meat products. These bacteria synthesise dextran when sucrose, but not glucose, is present in the growth medium. The influence of dextran on bacterial aggregation, adhesion and biofilm formation was investigated in cultures challenged with sucrose or glucose. For Lb. sakei MN1, the synthesis of the dextran drastically impaired the three processes; in contrast it had no effect on Lc...
July 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28456853/cultured-meat-in-islamic-perspective
#14
Mohammad Naqib Hamdan, Mark J Post, Mohd Anuar Ramli, Amin Rukaini Mustafa
Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions. For the Islamic community, the crucial question is whether cultured meat is halal, meaning compliant with Islamic laws. Since the culturing of meat is a new discovery, invention and innovation by scientists that has never been discussed by classical jurists (fuqaha'), an ijtihad by contemporary jurists must look for and provide answers for every technology introduced, whether it comply the requirements of Islamic law or not...
April 29, 2017: Journal of Religion and Health
https://www.readbyqxmd.com/read/28447463/screening-of-debaryomyces-hansenii-strains-for-flavor-production-under-a-reduced-concentration-of-nitrifying-preservatives-used-in-meat-products
#15
Mónica Flores, Daniel Moncunill, Rebeca Montero, José Javier López-Díez, Carmela Belloch
A total of 15 Debaryomyces hansenii strains from different food origins were genetically characterized and tested on a culture medium resembling the composition of fermented sausages but different concentrations of nitrifying preservatives. Genetic typing of the D. hansenii strains revealed two levels of discrimination: isolation source or strain specific. Different abilities to proliferate on culture media containing different concentrations of nitrate and nitrite, as sole nitrogen sources and in the presence of amino acids, were observed within D...
May 4, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28428778/evidence-for-nitric-oxide-synthase-activity-in-staphylococcus-xylosus-mediating-nitrosoheme-formation
#16
Geoffrey Ras, Véronique Zuliani, Patrick Derkx, Tim M Seibert, Sabine Leroy, Régine Talon
Staphylococcus xylosus is used as a starter culture in fermented meat products and contributes to color formation by the reduction of nitrate to nitrite. Nitrite is a food additive that is chemically turned to nitric oxide (NO) in meat but its safety has been questioned. The objective of this study was to determine the ability of NO synthase (NOS) of S. xylosus C2a to produce NO. For this purpose, a nos deletion mutant (Δnos) in S. xylosus was constructed and NO production was evaluated in a test based on its ability to form nitrosomyoglobin and nitrosoheme...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28420147/intake-levels-of-fish-in-the-uk-paediatric-population
#17
Sibylle Kranz, Nicholas R V Jones, Pablo Monsivais
The United Kingdom (UK) is an island and its culture, including diet, is heavily influenced by the maritime resources. Dietary guidance in the UK recommends intake of fish, which provides important nutrients, such as long-chain omega-3 polyunsaturated fatty acids (n-3 PUFA). This study was designed to describe the fish intake habits of UK children using a nationally representative sample. Dietary and socio-demographic data of children 2-18 (N = 2096) in the National Diet and Nutrition Survey Rolling Program (NDNS) Years 1-4 (2008-2012) were extracted...
April 16, 2017: Nutrients
https://www.readbyqxmd.com/read/28417015/characterization-and-isolation-of-highly-purified-porcine-satellite-cells
#18
Shijie Ding, Fei Wang, Yan Liu, Sheng Li, Guanghong Zhou, Ping Hu
Pig is an important food source and an excellent system to model human diseases. Careful characterization of the swine skeletal muscle stem cells (satellite cells) will shed lights on generation of swine skeletal muscle disease model and efficient production of porcine meat for the food industry. Paired box protein 7 (Pax7) is a highly conserved transcription factor shared by satellite cells from various species. However, the sequence of Pax7 has not been characterized in pig. The lack of method to isolate highly purified satellite cells hinders the thorough characterization of the swine satellite cells...
2017: Cell Death Discovery
https://www.readbyqxmd.com/read/28405545/maslinic-acid-inhibits-proliferation-of-renal-cell-carcinoma-cell-lines-and-suppresses-angiogenesis-of-endothelial-cells
#19
Parth Thakor, Wenzhe Song, Ramalingam B Subramanian, Vasudev R Thakkar, David A Vesey, Glenda C Gobe
Despite the introduction of many novel therapeutics in clinical practice, metastatic renal cell carcinoma (RCC) remains a treatment-resistant cancer. As red and processed meat are considered risk factors for RCC, and a vegetable-rich diet is thought to reduce this risk, research into plant-based therapeutics may provide valuable complementary or alternative therapeutics for the management of RCC. Herein, we present the antiproliferative and antiangiogenic effects of maslinic acid, which occurs naturally in edible plants, particularly in olive fruits, and also in a variety of medicinal plants...
2017: Journal of Kidney Cancer and VHL
https://www.readbyqxmd.com/read/28400019/molecular-characterization-and-antimicrobial-resistance-of-salmonella-enterica-from-swine-slaughtered-in-two-different-types-of-philippine-abattoir
#20
Alyzza Marie B Calayag, Phyllis Anne P Paclibare, Pauline Dianne M Santos, Corinne Aimee C Bautista, Windell L Rivera
Salmonella enterica is a well-known pathogen commonly acquired from the consumption of contaminated food. It has been estimated to affect millions of humans and cause hundreds of thousands of deaths per year globally. Pork, one of the most commonly consumed meats worldwide, has been identified as one of the main sources of human salmonellosis. In this study, we aimed to detect and characterize S. enterica from slaughtered swine and generate antimicrobial resistance profiles of select isolates. Tonsils and jejunum with mesenteric lymph nodes (MLN) were collected from a total of 240 swine from eight abattoirs (five accredited and three locally registered abattoirs) across Metro Manila...
August 2017: Food Microbiology
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