These terms are not necessarily intended to replace terms as commonly used for international meat and poultry products’ trade and regulations, e.g., as provided in the North American Meat Institute’s ‘Meat Buyer’s Guide’, Title 9 CFR, and/or other internationally recognized references. The definitions supplied in this document were developed to provide consistency in application and research concerning food proteins derived from animals. Meat processing has become more complex as technologies have improved, and the official words to describe them have not remained current. In this paper, processed meat is defined in terms of the actions of processing, i.e., “minimal processing” and “further processing” the main distinction being whether additional ingredients were included or excluded. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. reaction involving multiple organ systems) may need urgent medical care. The second regarding terms describing the processing of meat. Alpha-gal syndrome (AGS) (also called alpha-gal allergy, red meat allergy.
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