Tag: meat

‘Zombie’ deer disease: How to prevent it and avoid eating infected meat

As more than 20 states report cases of a brain-wasting animal disease informally called “zombie” deer disease, officials worry that humans could be affected. Chronic wasting disease has been found in deer, elk and/or moose in at least 24 states and two Canadian provinces since the start of the year,

Nitrates found in cured and processed meats increase the risk for mania

Research published in the journal Molecular Psychiatry has shown that nitrates, which are chemicals used to cure meats like beef jerky, hot dogs, salami, and other processed meats, increase the risk of mania. Mania is an abnormal state of mood characterized by hyperactivity, euphoria, and insomnia. Researchers at Johns Hopkins University School of

Scientists are attempting to develop more health-friendly meat by replacing fat with naturally occurring sugars

One of the proposed solutions to the growing concern over the effects of processed meat products on human health is to substitute fat with natural sugars like pectin and inulin. A study published in CyTA – Journal of Food determined the optimal percentage of inulin and pectin that can replace fat without

Inulin and pectin used to replace pork back fat in meat batter to improve physiochemical stability

The need for health-friendly processed meat products is prompting research into possible fat substitutes. A study published in CyTA – Journal of Food investigated the ideal ratio of fat to pectin and inulin that does not compromise the quality and physical characteristics of the resulting meat product. The researchers wanted to know

Sage extract may act as a natural preservative in the meat industry

Sage has had many uses throughout the years. Its most common application is in the kitchen, but numerous cultures have turned to sage to heal their ills or even assist in their rituals. But the uses don’t stop there. According to a study published in CyTA – Journal of Food, sage

Moringa oleifera extracts can be a potential natural antimicrobial agent for meat products in cold storage

Researchers have found that the Moringa oleifera extract can be used as a natural antimicrobial agent in meat products. The study, which compared the antimicrobial properties of both Bidens pilosa and M. oleifera in ground beef during storage, was published in CyTA – Journal of Food. For the research, researchers treated fresh ground beef samples with either butylated hydroxytoluene (BHT),

Disturbing study concludes that breast cancer survivors who eat more grilled and smoked meats have a greater risk of dying prematurely

Breast cancer survivors should be watchful of what they eat, especially when it comes to how their food is prepared. Research has shown that the method of food preparation matters, particularly in meat. A study published in the Journal of the National Cancer Institute revealed that breast cancer survivors who eat high amounts