Cargando…

Meat in the Diet: Differentiating the Benefits and Risks of Different Types of Meat

Detalles Bibliográficos
Autores principales:	Giromini, Carlotta, Givens, D. Ian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297552/ https://www.ncbi.nlm.nih.gov/pubmed/37372574 http://dx.doi.org/10.3390/foods12122363

Ejemplares similares

Benefits and Risks Associated with Meat Consumption during Key Life Processes and in Relation to the Risk of Chronic Diseases
por: Giromini, Carlotta, et al.
Publicado: (2022)

Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources
por: Huerta-Leidenz, Nelson
Publicado: (2021)

Meat Microflora and the Quality of Meat Products
por: Szymański, Piotr, et al.
Publicado: (2023)

Growth performance and meat quality of meat-type guinea fowl fed different commercial diets
por: Batkowska, Justyna, et al.
Publicado: (2021)

Green Processing Technology of Meat and Meat Products
por: Zhou, Changyu, et al.
Publicado: (2023)

Meat Diet
Publicado: (1890)

Meat Diet
Publicado: (1889)

New Strategies for Innovative and Enhanced Meat and Meat Products
por: Delgado-Pando, Gonzalo, et al.
Publicado: (2022)

Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products
por: Wang, Huiping, et al.
Publicado: (2023)

How to transition to reduced-meat diets that benefit people and the planet
por: Rust, Niki A., et al.
Publicado: (2020)

Associations between red meat, processed red meat and total red and processed red meat consumption, nutritional adequacy and markers of health and cardio-metabolic diseases in British adults: a cross-sectional analysis using data from UK National Diet and Nutrition Survey
por: Hobbs-Grimmer, D. A., et al.
Publicado: (2021)

Meat
Publicado: (1906)

Municipal Meat-inspection
Publicado: (1898)

Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
por: Ruiz-Capillas, Claudia, et al.
Publicado: (2021)

Diseased Meat
Publicado: (1871)

Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians
por: Vatanparast, Hassan, et al.
Publicado: (2020)

Risk–benefit assessment of shifting from traditional meat‐based diets to alternative dietary patterns
por: Mihalache, Octavian Augustin, et al.
Publicado: (2022)

Mummified Meat
Publicado: (1899)

Quality and Safety of Meat Products
por: Panea, Begoña, et al.
Publicado: (2018)

Quality and Safety of Meat Products
por: Panea, Begoña, et al.
Publicado: (2020)

Meat Inspection at the Munich Abattoir
Publicado: (1884)

For Better Municipal Meat-inspection
Publicado: (1898)

For the Best-equipped Meat-inspectors
Publicado: (1898)

Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception
por: Branciari, Raffaella, et al.
Publicado: (2022)

Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet
por: Laskowski, Wacław, et al.
Publicado: (2018)

Sheep and Goat Meat Processing and Quality
por: Silva, Severiano R., et al.
Publicado: (2023)

Strategies to Improve Meat Quality and Safety
por: Sevi, Agostino, et al.
Publicado: (2016)

Consumer Preferences and Acceptance of Meat Products
por: Garmyn, Andrea
Publicado: (2020)

Recent Research Advances in Meat Products
por: Pateiro, Mirian, et al.
Publicado: (2021)

Examination of American Canned Meats in Germany
Publicado: (1896)

They Don’t Want Our Meat-products
Publicado: (1898)

The Consumption of Horse-Meat in France
Publicado: (1870)

Raw Meat in the Diarrhœa of Children
Publicado: (1859)

Canned Meat and Typhoid Fever
Publicado: (1899)

Comparing meat abstainers with avid meat eaters and committed meat reducers
por: Verain, Muriel C. D., et al.
Publicado: (2022)

Culture, meat, and cultured meat
por: Bryant, Christopher J
Publicado: (2020)

48. The nutritional value of milk and meat, their association with human health/disease and how this is reflected in consumer information
por: Givens, I.
Publicado: (2022)

Flavor Formation and Quality Maintenance in Meat Processing
por: Wang, Ying, et al.
Publicado: (2023)

Red and Processed Meat Consumption: What's at Stake?
por: Bradbury, Kathryn E
Publicado: (2022)

Dr. Salmon’s Report on Government Meat-inspection
Publicado: (1898)

Cannot write session to /tmp/vufind_sessions/sess_3fbg68tcglc1igb4nblhm9tfkg