Meat - Science topic

A certain resistance to temperature, to hydrochloric acid in the stomach, to saliva in the mouth, and so on. Still, there are many uncertainties...

Please share your knowledge.

AMR bacteria can easily cause damage to meat and animal products when animals are slaughtered and consumed through contaminated processing equipment or storage container. The misuse of antibiotics to treat, prevent, and control animal diseases leads to increased antibiotic resistance.

In a typical "maggots on meat" lab done in Forensic Science; what is the best meat that can be used for this exercise?

I have been reading a paper that evaluated the association between low, medium and high intake of certain food groups and risk of disease relapse. I am trying to understand the odds ratio results in the paper.

So my question is relating to table 4:

Doesn't an OR of 0.22 (p=0.007) for medium intake of processed meat and an OR of 0.31 (p=0.005) for total n-3 (in the paper's table 4) mean that processed meat and n-3 reduce risk of relapse when consumed in moderation? Or am I misunderstanding the stats?

In some industries, authority provides lunch for their staffs and workers. The kitchen store of these industry regularly receive the supply of frozen chicken meat from meat processing company and they have to make QC report by visual checking. How can they detect bacterial contamination while receiving frozen chicken visualy?

ادوات المصنوعة

One of the most crucial elements of the human diet, according to experts, is meat products. The world's output of meat products is rising, which is related to both rising levels of consumption in rich and emerging nations as well as an expanding worldwide population

According to epigenetic science, does it play a role in discovering genes that contain different amino acids that cause the appearance of characteristics or behaviors in people who eat meat and milk from imported animals? Which lived in a special nature other than that in which the importing country lives?

Although health consciousness, religion, environmental protection, animal respect, etc., would be common sense examples in society, there might be a small portion of people who tend to change their eating habits, such as plant-based meat as an example. Therefore, may I know any three (e.g., nutrition, taste, texture, etc.) or other recommendations to aware more Asians, like Hong Kong people, foster awareness of the advantages of plant-based meat cum environmentally friendly in their mindset easily?

Which method is more effective for preserving the protein in meat: freeze-drying or snap freezing with liquid nitrogen?

After collecting the lysates, BCA assay immediately comes next to determine the quantity of the lysates to be used for western blot. However, the scaffolds used are plant protein-based, which hypothetically contributes to the total protein concentration of the lysate considering the mechanical and chemical degradation during lysis procedure. Thus, even when loaded with equal protein concentrations per sample, after western blotting, the cultured meat samples show low expression levels. How can i establish a fair comparison of protein expression given the situation?

Poultry production economic impact in ghana

Hey all!

I'm conducting a research project on how packaging and emotive language can influence consumer perception of meat and plant-based alternatives, and I need your help collecting data! Your help is greatly appreciated and extremely valuable.

If you're interested in participating, please click the link below:

Thank you!!

please advise if there is any effect to adding black soldier fly powder (BSFL) on broiler meat Sensory?

It could be a Phlebopus sudanicus or a P.portentosus (which is Asian) or another Phlebopus still unknow

The plant seems to me to be a species of acacia but I do not know exactly the Congolese or African name and the Latin name.

No Congolese University has answered me.

Mechanism and structural changes....

Conduction drying of meat

Good afternoon,

I would like to rank different food options by order preference. For instance, I have pizza, pasta, sandwich, meat, fish, and vegetarian meal, and I want to know which categories of meals is preferred or the least selected but on the menu sometimes pizza is offered with meat and sandwich, and another time pizza was offered at the same time that fish and pasta to understand if pizza is selected because it is the most liked items or because it the most liked compared to two others offered options. Reviewing the literature, it seems that a neural network rank can be used. I am not an expert in this technic it. Is it the right machine learning and do you have some examples of this method on R software?

Thanks for your attention,

Ines

According to CNN, the United States of America has approved the commercial sale of lab grown meat. The idea is plausible but ethically, is it right to consume such meat?

As an individual, will you feel offended if you are served cultivated or lab grown meat (uninformed or unknowingly) in an eatery that you use to patronize before?

What will be your reaction?

To sue them, I presume.......hahahaha!!! Or you will just sit back & enjoy your meal?

Your reactions can help enlighten the public and the government too, with regards to what they should & shouldn't approve.

As raw meat microbiological testing and raw meat species, molecular identification is required. is it necessary for raw meat and cooked meat DNA isolation and PCR to avoid cross-contamination and microbial contamination to use Biosafety cabinet type II? If it is necessary to use a biosafety cabinet then an authentic source document for this regard.

For raw and cooked meat DNA Extraction and PCR, can I use biosafety cabinet type II in food laboratory?.

What is the best method for DNA isolation from fish samples? Any experience and/or tips how to improve yield of genomic DNA from fish samples? What tissue is the best source? How much DNA is possible isolate from from fish meat?

Thank you. V.

Does anyone know a paper that provides the amount of carbon in different animal species and//or livestock or in meat?

That would help me a lot, thanks in advance!

Hi, I am looking for a company operating in the field of artificial meat. By operating, I mean production or advanced stage of pre-production.

I am looking for because we have some good solutions to offer to this kind of company.

Thank you.

Is meat is the only source of protein in diet, what are the other protein rich plant sources?

Any expected metabolic changes or protein differences exist in properly bled and blood-retained animals. Since blood is retained in improperly slaughtered animals, can heme-iron or any other component of blood accelerate muscle tissue catabolism? do you know anyone worked in this area, or paper published on this problem...

I need a reference about normal values of selenium in muscles of lambs in order to compare with my study with Pelibuey lambs

Food categories means = fruit, vegetables, meat, fish, milk and milk products

I need the new data of Food Standards Australia New Zealand (FSANZ)/ Joint FAO/WHO Expert Committee on Food Additives (JECFA) or other regulations.Thanks.

How can we determine whether the meat used in the meat products formulation was obtained from a dead animal or slaughtered animal?

For halal meat procedure

Study using questionaries' to determine the consumer attitude and consumer perception on meat consumption.

I want to prepare an isotonic solution of calcium lactate with respect to the meat sample. In that scenario, I have seen in papers that I have to take the concentration of Calcium lactate with the same water activity as that of the meat sample. I want to know in detail about it. If any papers or other data available on this line.

Is there a better method than ultrasound technology that can be relied upon in determining the quality of meat, in order to preserve the breeding values ​​of the ancient Burqi sheep herd?

Dear all.,

I'm analyzing myoglobin content in ground fresh meat that has been mixed with red pigment solution using UV spectrophotometer at 503, 525, 557, 572, 582, and 700 nm. My red pigment has a maximum absorption maximum at around 460.2, 490.8, 520.4, and 360.6 nm. May I know if those pigment solution readings will interfere with the myoglobin readings? I did the colour blank to minus with the myoglobin readings but the blank colour has high readings value as compared to myoglobin readings (maybe due to water loss activity in fresh meat). Can I just ignore the pigment solution readings? Thank you very much for your reply.

what is the best method if meat preservation

I want to know the concentration of calcium lactate required to store meat to make the solution isotonic. Please share any links or references

I am writing a research protocol on the nutritional quality of commonly consumed meats, that's why I would like to know the method or the most suitable method

use of bacterial starters for production of fermented meat

By using boiling and roasting test,

Artificial nose

Hi All,

I'd like to understand what are the health benefits of cell-based meat/seafood and how they are perceived by consumers.

I understand that the sterile environment cultivated meat/seafood is produced in helps prevent food contamination, foodborne illnesses and improve food safety. I was wondering though if there are some estimates on the real impact.

I assume lab-grown food can be fortified and modified to improve its inner health qualities (e.g. less saturated fats, more vitamin D1). Is there any available information on whether lab-grown food companies would eventually do that? And what would be the impact?

Thank you all for your help

Lucia

This study was carried out in order to find out the level of sheep’s meat, liver and kidney contamination by heavy metals such as: copper, lead, zinc, cadmium and cobalt in different areas of al Sulaimanyah Governorate in comparison with international allowed levels. For the above purpose; three samples of (meat, liver and kidney) were taken in three different

districts of al Sulaimanyah Governorate were covered: Said Sadiq, Dokan district and sulaimanyah city center. The samples were collected during October and November 2020. The triple interference (factors) has affected significantly, the amount of copper in the different sheep tissues; so the amount was varied with the difference of tissue, the place and the time of taking the sample. The highest level of copper in Liver’s tissue was recorded in Dokan district during November, while the lowest level of copper in the meat tissue was recorded in Said Sadiq district during November. The triple interference for the study factors, also affected the level of Zinc in different sheep tissue were the amount varied by tissue difference, place and the time of sample taking. Highest level of Zinc was recorded in kidneys tissue, in Sulaimanyah city Centre during October, while less amount of Zinc was recorded in liver’s tissue in Said Sadiq during October. The triple interference within the study’s factor, significantly affected the amount of cadmium. The amounts were varied by difference of tissue, place and time of taking the samples. Highest level of cadmium was recorded in the meat tissue, at Sulaimanyah city Centre during October, while less amount of Cadmium was recorded in liver’s tissue, Said Sadiq district during October. The triple interference did not affect significantly the amount of Lead and Cobalt in different sheep’s tissue.

I'm using the method of Richards and Hultin (2002) for detecting lipid oxidation of my sample (meat). Unfortunately, I don't have cumene hydroperoxide to run for my standard graph. Can I replace it with ferum (iii) chloride because standard protocol ISO 3976 IDF 74 use this. Thank you very much for your reply.

Hi All , I have information about antibiotics used in fish farming are deposited in meat and if its have effect in human health ?

Hello,

our team working on health and personal food

I am looking for is there any way to quantify the taste of food, specifically meat?

Many thanks for considering my request.

after welcome.

i would like to know the difference between equine meat and bovine meat before and after slaughter with special focus on general inspection

Any paper or PDF report references on camels - dromedaries in Libya and Tunisia ?

- breed types, local name of different breeds

- management ( meat, milk, wool-hair, etc)

- diseases

- general info ?

Thank you

Regards

Gus Gintzburger

Recently researching a book which have the lasting knowledge for meat technology or teach the meat cutting skill.

Theoretical researches were done by many institutions and academicians in replication and scalable transaction management in geo-replicated cloud storage services but the implementation of different technologies to them is so rural. Therefore, I implement Machine Learning to said areas in cloud storage services which Machine Learning is a sub-group of Artificial Intelligence. I did not research only subjects, I created prototype solutions for future problems which I predict from the “quantity creates quality” statement because the quantity of users in cloud storage increase demands to quality. These demands can meat by data which were generated by a big amount of users or just by quantity. Am I right? :)

Could you please explain the differentiation of aninal to meat with percentage wise distribution.

Carcass yield, bone %(live wt, carcass wt), meat%

Dear all, I am recently struggling with fatty acids integration of meat with GC-MS. The main problem is compared to milk and blood samples, meat FA profile is ugly and some of them like c18 and c16 can be around 90% of all. should I divide them to different peak or just get all the area of that peak? in this case result are not comparable with literatures.

one of the meat FA profile is attached here. do you think it is normal?

Hi all!

I only have one significant hypothesis in my master's thesis and I was wondering what way the relationship of this moderation goes. Do I get this information from the LLCI? I did an experiment with four kinds of labels to see which one has an impact on meat reduction, who are all presented on the left side and the moderator was new masculinity.

I need to follow the degradation of the meat with time outside the refrigerator. What is the gold standard for doing that in a scientific way?

I have read about meat identification techniques in which most of the article mentioned about use of Real time PCR for expression analysis of mitochondrial genes. This technique is suggested for fresh and cooked meat.

I am curious to know that how a mRNA can stable (not degraded) in a cooked meat?

Do we have to take ethical permission from the ethics committee for experiments that will be done on detecting bacteria or viruses in food like meat or milk from the markets?

I want to test Bacillus subtilis bacteria for urease. Can i use peptone from casein instead of peptone from meat when preparing medium (Urea agar Base acc. To CHRISTENSEN) for urease testing?

Professors from the French engineering schools ISARA-Lyon and Bordeaux Sciences Agro and researchers from INRAE (National Research Institute for Agriculture, Food and Environment) have set up a study aimed at investigating consumers' perceptions of "cultured meat" also called "artificial meat". Please help them by answering the survey available on the following link (CTL + click). Your answers will remain anonymous even if prior information are requested for statistical analysis purposes.

I've invited you to fill out a form:

Survey about artificial meat

Please, could you be kind enough to distribute this survey through different channels (including within your University if possible) ?

Thanks in advance

Best wishes

Jean-François Hocquette

The open meat shops are responsible for many diseases because many types of microbes grow in the stomach of the animal and the waste of meat harvested by meat shops in India is thrown out in the open and it is not eliminated well.

our team researching to cultivated meat, and there is some question related to cell culture media and recycling cell culture media:

1) is cell-cultured media recyclable?

2) has anyone recycled media?

3) if yes, what is the process

4)if no, why not

Thanks in advance for your guidance

By the ISO 3496:2007 it takes 16hrs to digest the sample for determination of hydroxyproline. I was wondering is there any way to shorten the digestion in half or less.

The use of nitrite has a proven track record in ensuring the safety of processed meats such as hams, it has been used for a vetry long time. Concerns have been raised about the safety of the use of nitrites but alternatives have been slow in coming to the market. Are there any new alternatives?

I am doing extraction of heavy metals in dry meat and fish sold in market along the high ways The project requires me to use different extraction method. Can anyone help.

I have already tried alternatives with meat and gave us marvelous results as the meat stayed intact for 15 days at 4 C.

I do not find literature of the effect of allzyme on meat fatty acids

In the case of Chicken we see there are many types of chicken meat.

Such as i) Broiler ii) Slow growing chicken meat iii) Indigenous or family chicken meat iv) Organic meat v) spent hen meat vi) Recently develop laboratory grown meat

II am interested in poultry meat processing and meat safety

We are studying cultivated meat, and there is a question about platelet ratio to plasma in bovine.

Thank you for your help in advance

Dear Scientists

Animal welfare meat demand is increasing day by day in market. Normally, animal welfare meat price is higher than non-welfare meat. Some people try to adulterate welfare meat by non welfare meat for their more benefit. So we trying to established a efficient analytical method to distinguish between welfare and non welfare meat in market. Do you have any idea regarding this please give me suggestions.

Thank you

Iridescence in striated skeletal muscle may be seen if muscle fibres are transected perpendicularly to the long axes of muscle fibres. I think it may originate from multilayer reflective interference from A and I bands. It can be found from fish to mammalian muscle and in processed meat where treatments have preserved A band reflectance.. I have spent a few weeks looking for iridescence in dry-aged beef - but nothing yet. This makes sense to me because autolysis may have disrupted reflective A bands - all those discoveries of Z-line, alpha-actinin, thin filament insertion, etc. being disrupted by autolysis. But negative findings are a real weakness in the scientific method - maybe aged beef exhibits iridescence but I failed to find it. So, has anyone seen iridescence in dry-aged beef? It is perhaps important for anyone interested in meat colour. Light scattering has a strong effect on the colourimetry of fibres - from meat myofibers to textile fibres. In meat myofibers, the pH-dependent effect on lateral scattering is well documented - but much work remains for light passing along myofibers (they act like optical fibres). Can you help?

Hello Everyone,

O hope you all are doing good during this rough period.

Please can someone kindly introduce me to CITES permit procedures for scientific use of threatened species?

I have to sample from some countries for studying genetic and isotopic composition in their meat.

I am PhD student in an University registered as a scientific institution associated to the CITES.

Thank you.

The high rate of proliferation required of stem cells could produce genetic instability which may result in sporadic cancerous cells. Is there any research on this?

I want to study the effect of kiwi on the texture of meat. I propose the following method for a one day experiment:

-marinate steak chunks in crushed kiwi for 24 hours, 1 hour and 15 minutes.

-measure firmness with a texture analyzer or by applying weight (e.g. 500 g) on the steak chunks and measuring the length with a ruler.

-cook marinated samples in a pan (same temperature and time)

-measure firmness with the weight method or with texture analyzer

Experimental and comparative studies suggest that the striped coats of zebras can prevent biting fly attacks. Is there a practice in meat industry that can be fusion with the zebra striping taking advantage of both techniques?

in meat and chicken products how much head space requirement ?

In vegetable and fruit product how much head space requirement ?

if different head space values needed for these products, what are the reason behind these differences, how to categorized the head space based on different foods. any logical information.

Hi, i have some questions regarding my research work, hope someone can give me appropriate answer, I want to work on Conjugal transfer of plasmid mediated resistance genes of salmonela isolated from chicken meat to humans. Now i am confused that 1. How many samples of chicken meat should u take to isolate salmonela as a donar.

2. What will be a suitable rationale regarding my work like what will be its impact on the society.

As a poultry farmer whose source of livelihood is dependent solely on proceed from egg and meat type chicken.How do such stay on top of business especially at a a period of locokdwn withou bussiness nosedivingt b

I want to determine the best anatomical location to place a kill shot during game meat harvesting.

For the 2019 American Society of Animal Sciences Meeting we are proposing a Symposium on "Sustainability of Meat and Fish Ingredients" it will be housed in the Companion Animal Program, however, it has a Comparative Nutrition focus (i.e., talks from other fields are acceptable - human, livestock, zoo housed-exotics).

We would love some suggestions from the wider field for consideration!

The following topics have been proposed:

Covid-19 and a many of zoonotic diseases, spreading between animals and humans, have been, worldwide, the cause of many historic outbreaks including H1N1 and Ebola. If there is little evidence that eating less meat directly reduces the occurrence of deadly disease outbreaks, Rosie Frost in the “Plant-based diets could prevent a future pandemic” 14/05/2020, reported that “a group of British doctors has backed a call for the end of factory farming to prevent future pandemics like COVID-19”and / or ”There is more information about the meat industry causing diseases than ever before and stronger links between the impacts on our health compared to a meat-free diet.” And “More than 70 per cent of emerging diseases affecting people originated in wildlife and domestic animals”. The UN Environment Programme lists an increased amount of close contact between animals and humans as the most significant risk for zoonotic diseases. Does this “means” that there is a high relationship between meat diet and zoonotic diseases source?

I need the best suitable protocol for Myoglobin determination from meat samples. It will be very helpful if anyone can suggest me the articles which mentioned the step-by-step procedure.

Thanks in advance!