Open access peer-reviewed Edited Volume

Meat and Nutrition

This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health.

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Meat and NutritionEdited by Chhabi Lal Ranabhat

Published: July 28th 2021

ISBN: 978-1-83968-703-7

Print ISBN: 978-1-83968-702-0

eBook (PDF) ISBN: 978-1-83968-704-4

Copyright year: 2021

Books open for chapter submissions

1270 Total Chapter Downloads


Open access peer-reviewed

1. Inequality: The Dangers of Meat Haves and Have-Nots in a Nicotinamide-Adenine-Dinucleotide World

By Adrian C. Williams and Lisa J. Hill


Open access peer-reviewed

2. Cost Effectiveness of Poultry Production by Sustainable and Renewable Energy Source

By Yuanlong Cui, Xuan Xue and Saffa Riffat


Open access peer-reviewed

3. Poultry Meat Production in the South American Andes

By Manuel E. Paredes Arana


Open access peer-reviewed

4. Vitamins and Minerals in Raw and Cooked Donkey Meat

By Paolo Polidori, Paola Di Girolami and Silvia Vincenzetti


Open access peer-reviewed

5. Nutritional Composition of Game Meat from Wild Species Harvested in Europe

By Almudena Soriano and Carlos Sánchez-García


Open access peer-reviewed

6. Role of Biogenic Amines in Protein Foods Sensing: Myths and Evidence

By Raffaela Biesuz and Lisa Rita Magnaghi


Open access peer-reviewed

7. Cis/Trans-Fatty Acid Content of Red Meats and the Related Effects on Meat Quality and Human Health

By Edward C. Webb


Open access peer-reviewed

8. Preservation of Seafoods by Hurdle Technology

By Jag Pal, Om Pravesh Kumar Ravi, Sangeeta Kumari and Akhilesh Kumar Singh


Open access peer-reviewed

9. Dementia and Nutrition

By Krishna Prasad Pathak and Emanuela Mattos


Open access peer-reviewed

10. Meat Borne Diseases

By Dhary Alewy Almashhadany


Open access peer-reviewed

11. Effects of Pre-Slaughter Stress on Meat Characteristics and Consumer Experience

By Bruno I. Cappellozza and Rodrigo S. Marques


Open access peer-reviewed

12. Beef Consumption Pattern in Brazil

By Eduardo Eugênio Spers, Pedro Carvalho Burnier and Thelma Lucchese-Cheung


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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