No abstract available.
Brucellosis* ; Diagnosis* ; Humans* ; Meat

In recent years, to solve the increasingly prominent problem of the contradiction between human social development and environmental resources, artificial meat has appeared in public view more and more. Generally speaking, the artificial meat can be divided into vegetable protein meat and cell cultured meat. Among them, vegetable protein meat has gradually begun to be commercialized, and cell cultured meat is cultured with animal cells, which is more similar to the real meat. Based on the analysis of the essence of cell cultured meat, we explore the positive significance of cell cultured meat technology for the meat production industry, consumer groups, and the sustainable development of mankind in the future. From the perspective of bioethics, the research, development and production of cell cultured meat can help ensure the sustainable development of human society, improve animal welfare, reduce resource demand, improve the nutritional function of meat products, and provide new growth points for the development of other industries. In addition, the ethical risks of food safety, technology abuse and technical supervision involved in cell cultured meat production are put forward for deep consideration, hoping to provide reference for the sustainable development of artificial meat industry from the perspective of bioethics.
Animal Welfare ; Animals ; Food Safety ; Humans ; Meat ; Meat Products

Superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on -3.5 ℃ as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly (P<0.05) altered in the ±2.0 ℃ fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 ℃ fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.
Animals ; Lipid Metabolism ; Pork Meat ; Red Meat ; Salmon ; Swine ; Temperature

An observation about the age of first visit, the location of external meats and the method and success rate of the first and second operation, was made on 134 hypospadias of the in-patients in the Department of Urology, Yonsei University Hospital during the period of January l966 through July 1985 and the following results were obtained: l. The distribution of the distal shaft type was increased and the penoscrotal type was decreased. 2. In first stage operation, the Byars method was used largely before the period 1980, the Nesbit (67.5%) was used largely after the period l98l. 3. The method of urethroplasty was mainly Thiersch Duplay and Crawford. After the period 1981, Flip-fiap and MAGPI method was also used and the use of microscope (35.7%) was increased. 4. The success rate of Duplay method was increased and of Crawford method was not changed. The total success rate was 72.7% before the period 1975, 55.3% before the period 1980, 71.4% after the period 1981. Especially, the success, rate of operation using microscope was 80%. 5. The success rate according to meatal location was increased when the meatus was more distally located.
Female ; Hypospadias* ; Male ; Meat ; Urology

The survey was carried out between June - December 2002 and May - October 2003 in the different sites of Ha Noi. 138.298 pigs and 9.755 cattle were inspected. One of the 138.298 inspected pigs was found to be infected with Teania solium larva (0.000723%). No one of 9.755 inspected cattle was found to be infected. The survey was also carried out in the pork shops in five districts of Ha Noi city: Dang Tran Con (Dong Da district), North Thanh Xuan (Thanh Xuan district), Thanh Cong (Ba Dinh district), Van Dien (Thanh Tri district) and Phung Khoang (Tu Liem district). In 5.570 times of inspection in the pork shops, only one sample (0.018%) was found to be infected with Teania solium larva. This infected case was found from 1.305 samples (0.08%) collected in the Thanh Cong market. None of 4.265 inspected samples was positive with Teania solium. Also none of the samples collected from meat of cows and buffalo sold in 1.557 shops was found positive
Taenia solium ; Swine ; Meat ; epidemiology

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was incresed, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.
Deglutition ; Hardness ; Liver* ; Meat ; Smoke

This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste rate of Pab(boiled rice) were 180~290g and 0~21%, respectively. The mean intakes of Pab were varied according to the kind of dishes served. The waste rate of Yukgaejang(Hot meat soup) is low among Tangban(meat soups). The waste rate of Jeongol(stew with various foods) was higher than other menu items. The average one serving size per person of Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs with sauce), Deongsim gui(grilled meat) were 270g, 360g, and 210g, respectively. The average waste rate of side dishes were varied according to dist served. The dish which has higher waste rate than other dishes were Samgaetang(boiled chicken with ginseng), Bokmaeuntang(stew with puffer), Naengmyeun(cold noodle), Pulgogi(grilled meat with sauce), Galbi gui(frilled veef ribs). The reasonable one serving size of dishes based on this survey results was suggested for serving in restaurants.
Chickens ; Humans ; Meat ; Restaurants* ; Ribs ; Serving Size*

Anaphylaxis is a severe systemic allergic reaction that can be fatal in some patients. Identifying the cause of anaphylaxis is very important, because this disease is preventable. Food is one of the most frequent causes of anaphylaxis. Allergy to chicken meat is uncommon, and only a few cases have been reported on anaphylaxis to chicken meat. We herein report on a 7 year-old girl who had anaphylaxis to chicken meat, which was diagnosed with an oral food challenge.
Anaphylaxis ; Chickens ; Humans ; Hypersensitivity ; Meat ; Polyenes

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.
Chickens ; Humans ; Meat Products ; Public Relations ; Restaurants

This study was undertaken to observe the mutagenic occurrence in urine excreted after the ingestion of roast beef. Two healthy nonsmoker persons of both sex were selected for this test, employing two strains (TA98, TA100) of Salmonella typhimurium according to Ames' method. The mutagenic activity began to appear in urine of both sex three hours after ingestion of 300 g of roast beef, gradually increasing until 6 hours and declining thereafter.
Eating* ; Humans* ; Methods ; Red Meat* ; Salmonella typhimurium