Role Of Meat Research Articles

The role of meat in everyday food culture: an analysis of an interview study in Copenhagen

Interviews undertaken in a study of consumers' views on food quality were re-analysed with special reference to the narrative themes raised by consumers when describing their views on the quality of meat and meat products. Negative attitudes towards meat were frequently expressed, and with more emotion than comments about any other food. Being based on interviews made prior to the BSE crisis, the study gives evidence that the popularity of meat was in a process of decline already before this crisis. It was found that critical attitudes centred around the following four themes: the manner in which meat is produced and processed in modern agriculture and industry, the fact that meat derives from animals, the food culture associated with meat eating and the perceived unhealthiness of meat. In spite of their critical attitudes, the interviewees nevertheless consumed meat on a daily basis. This study suggests that negative attitudes towards meat are not necessarily associated with decreased meat consumption, but are associated with a tendency to re-structure meals with special reference to the role assigned to meat.

Early hominid hunting and scavenging: the role of meat as an energy source

Perspectives have shifted recently from the traditional view that early hominids were hunters to one which now sees them as opportunistic scavengers. However, both views share the common underlying nutritional assumption that meat inevitably provides a “high quality” food that will be incorporated into human diet more or less to the extent that animals are avaible and accessible. This paper argues that meat may actually have been a relatively marginal source of sustenance for early hominids, because physiological limits to total protein intake (plant and animal), scarcity of fat in most African ungulates, comparatively high levels of protein in many plant foods, and the inability of early hominids to extract lipids from the cancellous tissue of bones, acted together to maintain their total meat intakes at modest levels, particularly during seasonal or inter-annual periods of resource stress.

SYMPOSIUM SUMMARY

Although Americans are the best fed people in the world and are healthier now than at any time in history, public interest in the relationship between nutrition, diet and health is at an all time high. Most attention has been focused on total caloric intake, saturated fat and cholesterol The role of meat and other animal products is at the center of the diet/health controversy. The mission of the American Society of Animal Science is to “promote effective research, disseminate scientific and educational information promote professional advancements and cooperate with other organizations.” The society thereby serves as the “scientific middleman” between livestock producers and consumers; as such it held a blue ribbon symposium to address the important aspects concerning the role of meat in diet/health issues Livestock producers are frustrated by the onslaught of negative publicity concerning the role of meat in diet/health issues. They are, however, supportive of the 1985 dietary guidelines and are developing a much better understanding of the issues relevant to red-meat consumption. They are ready to make production changes when the changes can be based on adequate and sound scientific information The livestock industry realizes that a science-based educational program is critical for producers as well as consumers. Consumers must exercise caution in consuming a balanced diet and not succumb to mass media pronouncements to eliminate certain foods. The perception of meat held by many consumers impairs their ability to make appropriate food choices. Some consumers may be overly restricting their consumption of meat and

The role of meat in the Roman diet

Of the animal artifacts encountered by archaeologists, bones and teeth are the ones most commonly found. Systematic study of these — particularly of their distribution and the different species involved —can throw much light on the diet and eating habits of people in the past.

Associations among food and protein intake, serine dehydratase, and plasma amino acids.

Associations among food and protein intake, serine dehydratase, and plasma amino acids.

Present evidence on the role of meat in the epidemiology of human brucellosis.

Present Evidence on the Role of Meat in the Epidemiology of Human Brucellosis Walter W. Sadler CopyRight https://doi.org/10.2105/AJPH.50.4.504 Published Online: August 29, 2011

The Role of Meat in the Diet

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