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

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 conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.
Cholesterol ; Coloring Agents ; Cooking ; Food Handling ; Humans ; Meals ; Meat Products* ; Meat* ; Nutritionists* ; Surveys and Questionnaires ; Sodium ; Vegetables

OBJECTIVETo explore the status of clenbuterol pollution in swine products in Beijing city in 2002.

METHODSEuropean Union method (EUR 15127-EN Cy2.3) was adopted to examine the samples. Samples were screened by enzyme-linked immunosorbent assay (ELISA) and confirmed by GC-MS. Detected limit of the method was 0.5 micro g/kg. Samples, including lung, liver, pork, kidney and urine of swine, were collected from slaughterhouses, refrigeratories and markets in 11 districts of Beijing.

RESULTSThe results indicated that 185 out of 1 379 samples were positive with an annual positive rate of 13.4%. The highest was 15.7% in lung of swine, followed by urine 15.2% and pork liver 14.0%.

CONCLUSIONRates of detection had decreased from 30.0% to 2.7% during 2002.

Animals ; China ; Clenbuterol ; analysis ; Drug Residues ; analysis ; Food Contamination ; analysis ; Humans ; Meat ; analysis ; Meat Products ; Swine

Adulteration in meat products is a widespread issue that could lead to serious threats to public health and religious violations. Technology that offers rapid, sensitive, accurate and reliable detection of meat species is the key to an effectual monitoring and control against meat adulteration. In recent years, high-throughput sequencing-based DNA metabarcoding technology has developed rapidly. With the characteristics of being high-throughput, highly precise and high-speed, this technology can simultaneously identify multiple species in complex samples, thus offering pronounced advantages in the surveillance of adulteration in meat and meat products. Starting with an introduction of the major developments in the high-throughput sequencing technology in the past two decades, this review provides an overview of the technical characteristics and research methods of DNA metabarcoding, summarizes the application of DNA metabarcoding technology in meat adulteration detection over the last few years, discusses the challenges of using DNA metabarcoding technology in the detection of meat adulteration, and provides future prospects on the development of this technology.
DNA ; Food Contamination/analysis* ; High-Throughput Nucleotide Sequencing/methods* ; Meat/analysis* ; Meat Products ; Technology

Somatic cell cloning (nuclear transfer) is a technique through which the nucleus (DNA) of a somatic cell is transferred into an enucleated oocyte for the generation of a new individual, genetically identical to the somatic cell donor. It could be applied for the enhancement of reproduction rate and the improvement of food products involving quality, yield and nutrition. In recent years, the United States, Japan and Europe as well as other countries announced that meat and milk products made from cloned cattle are safe for human consumption. Yet, cloned animals are faced with a wide range of health problems, with a high death rate and a high incidence of disease. The precise causal mechanisms for the low efficiency of cloning remain unclear. Is it safe that any products from cloned animals were allowed into the food supply? This review focuses on the security of meat, milk and products from cloned cattle based on the available data.
Animals ; Cattle ; Cloning, Organism ; Consumer Product Safety ; Dairy Products ; Female ; Meat Products ; Nuclear Transfer Techniques

Animals ; Antibodies ; immunology ; Cattle ; Enzyme-Linked Immunosorbent Assay ; Immunoassay ; methods ; Meat Products ; analysis ; Testosterone ; analysis

OBJECTIVETo analysis risk from Listeria monocytogenes in deli meats and vegetable salads.

METHODSUse Risk Ranger which is a software programme developed by the University of Hobart, Australia and answer 11 questions on affecting the risk from hazards in the specific foods by combining data from national foodborne diseases surveillance network and some references to make semi-quantitative risk assessment for the specific food.

RESULTSRelative risk from Listeria monocytogenes in deli meats and vegetable salads is 61 and 52, respectively. Incidence of listeriosis caused by deli meats-Listeria monocytogenes pairs and vegetable salads-Listeria monocytogenes pairs is 5.4 and 0.2 cases per million people, respectively. Risk from the former is 32 times than that from the latter. By changing the selection for some risk factors in the model, it was known that the risks from two food-hazard combinations could decrease 10 times, if taking necessary actions after processing.

CONCLUSIONDeli meats is a kind of high risk food for listeriosis.

Food Microbiology ; Listeria monocytogenes ; isolation & purification ; Meat Products ; microbiology ; Risk Assessment ; Vegetables ; microbiology

This study examined the structure and contents of the information provided by the web sites, in terms of clarity, business goal, authority, sustainment of operation and responsibility of customer care, as well as menus. The findings from the analysis of 217 web sites selected from 5 major portal sites, are 1) most of catering business over internet are located around Seoul area, 2) almost 80% of the selected sites are administered by professional agents or firms while the remnants by individuals, 3) except menu and price, any additional information is hardly shown, 4) about three quarter of the sites opened after 2001, that is coherent with the trend of the growth of internet users and eating-out, 5) it is strongly required to create healthful cyber space for the customers, 6) a small number of the sites(12.4%) try to manage access from customers, 7) many sites(73.7%) open the channels for feedback from the customers 8) among the types of catering services offered by the sites, home party is the most popular and the kinds of cuisine, Korean, Japanese, and Chinese, are divided into almost same proportion of the sites, 9) the average number of dishes is 33.5, 10) they offer 7 to 8 different dishes of grain, 4 to 6 of meat, 4 to 10 of fishes, 5 to 13 of vegetables, 1 of fruits, and 1 to 3 of dairy products, 11) The majority of price level is 15,001won ~ 20,000won.
Asian Continental Ancestry Group ; Edible Grain ; Commerce ; Dairy Products ; Fishes ; Fruit ; Humans ; Internet ; Meat ; Seoul ; Vegetables

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.
Dairy Products ; Hand ; Humans ; Meat* ; Mollusca ; Nutritionists ; Running ; Seafood* ; Ships ; Water