Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review.

Heme iron overload has been implicated as the main cause of the increased risk of cancer due to the consumption of red meat. However, fish and shellfish, teas, and spices contain up to five times more iron than red meat. There is insufficient evidence that iron intake in dietary red meat is the primary causal factor for colorectal cancer.

Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective.

This study aimed to investigate the relationship between meat intake and colorectal cancer risk from an Asian, particularly Korean, perspective. A report by the International Agency for Research on Cancer (IARC) published in 2015 concluded that intake of processed and red meat increases the risk of developing colorectal cancer. We conducted an in-depth analysis of prospective, retrospective, case-control and cohort studies, systematic review articles, and IARC monograph reports, which revealed that the IARC/WHO report weighted the results of studies based in Western countries more and that the correlation between intake of processed meat products and colorectal cancer incidence in Asians is not clearly supported.

Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup .

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup () with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.

Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang.

The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 120℃ for 65 min. The results showed that pre-cooking conditions in all treated samples could reduce fat contents in breast and leg meats by 8.

Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky.

The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.

Neuroprotective Effect of Chebulagic Acid via Autophagy Induction in SH-SY5Y Cells.

Autophagy is a series of catabolic process mediating the bulk degradation of intracellular proteins and organelles through formation of a double-membrane vesicle, known as an autophagosome, and fusing with lysosome. Autophagy plays an important role of death-survival decisions in neuronal cells, which may influence to several neurodegenerative disorders including Parkinson's disease. Chebulagic acid, the major constituent of Terminalia chebula and Phyllanthus emblica, is a benzopyran tannin compound with various kinds of beneficial effects.

Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃.

The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.

The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage.

The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at 5°C for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% CO2-MAP (30% CO2+70% N2) and 100% N2-MAP (p<0.05).

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25 °C.

Ready-to-eat (RTE) ginseng chicken porridge was heated in a retort with an F-value of 4.0 after being packaged in a gas-tight plastic tray (PP/EVOH/PP) with top film (PET/PA/CPP). Various quality changes were investigated during the storage for 28 weeks at 25 °C.

Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.

This article explores the effects of physically manipulated packaging materials on the quality and safety of meat products. Recently, innovative measures for improving quality and extending the shelf-life of packaged meat products have been developed, utilizing technologies including barrier film, active packaging, nanotechnology, microperforation, irradiation, plasma and far-infrared ray (FIR) treatments. Despite these developments, each technology has peculiar drawbacks which will need to be addressed by meat scientists in the future.

Effects of micro-perforated film on the quality and shelf life improvements of pork loins during chilled storage.

The effects of micro-perforated film (MPF) packaging method on the quality and shelf life of pork loin during chilled storage were investigated, compared with non-packaging (control) and non-perforated film (PPF) packaging. Loins were removed from five hogs after slaughter and chilling, and each loin was portioned into four parts. These samples (40 sections) were allocated to each of five intervals (0, 1, 4, 7 and 14 days) to minimize variation among treatments and stored for 14 days under 55±10% relative humidity and 0±1 °C.