N González, M Marquès, M Nadal… - Food Research …, 2020 - Elsevier
Meat consumption has been increasing since the 1960s, but especially from the 1980s decade to today. Although meat means an important source of nutrients, it is also evident …
The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro …
Red meat has been an important part of the diet throughout human evolution. Overall, when included as part of a healthy and varied diet, red meat can provide a rich source of …
Micronutrient deficiencies are a major cause of morbidity and mortality in low-and middle- income countries worldwide. Climate change, characterized by increasing global surface …
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other …
Iron is an essential nutrient, and individual iron status is determined by the regulation of iron absorption, which is driven by iron requirements. Iron deficiency (ID) disproportionately …
Meat is typically considered as a significant source of high-quality protein along with other nutritional advantages and sensory characteristics. However, production and consumption …
RZ Habib, V Poulose, R Alsaidi, R Al Kendi… - Food Additives & …, 2022 - Taylor & Francis
Plastic cutting boards were found to be the source of polythene microplastic contamination in cut meat commercially available at butchers and a supermarket chain in the Middle East …
Highlights•Meat extenders are promising ingredients to formulate alternative meat products.•Pulses, cereals, tubers, fruits, and by-products are the most exploited meat …