Search for dissertations about: "Meat"

Showing result 1 - 5 of 174 swedish dissertations containing the word Meat.

  2. 1. A Beef with Meat : Media and Audience Framings of Environmentally Unsustainable Production and Consumption

    Author : Kajsa-Stina Benulic; Anna Maria Jönsson; Magnus Boström; Ulrika Olausson; Södertörns högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Meat; news media; audience; environment; framing; consumption; participation; responsibility; Environmental Studies; Miljövetenskapliga studier;

    Abstract : The aim of this thesis is to identify potential routes of participation in environmentally sustainable changes of the Swedish meat production and consumption. Changes are needed as meat production and consumption have been linked to serious environmental problems, such as climate change, biodiversity loss, and land use change. READ MORE

  4. 2. Metabolic profiling of meat and fish and their impact on human metabolism

    Author : ANDREW VINCENT; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Foodomics; meat; herring; metabolomics; fish;

    Abstract : High intake of meat is frequently associated with increased risk of disease, while the opposite is true for fish; yet few studies have compared meat and fish in terms of both its composition of low-molecular weight (LMW) molecules and its effects on metabolite concentrations in humans. The work presented in this thesis aimed to use metabolomics to get a holistic overview of compositional differences between fish and meat, and the effects of dietary fish or meat intake on human metabolism. READ MORE

  5. 3. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

    Author : Charlotte Daun; Kemiska institutionen; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Nutrition; Näringslära; speciation of selenium; lipid oxidation; thermal stability; RN phenotype; ageing; meat; Glutathione peroxidase; selenium;

    Abstract : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. READ MORE

  6. 4. Investigating the Feasibility of using Scandinavian Agricultural Side Streams for the Development of Novel High-Moisture Meat Analogues

    Author : Izalin Zahari; Avdelningen för livsmedel och läkemedel; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; High-moisture extrusion HME ; meat analogues; plant-based meat; Scandinavian side-streams;

    Abstract : Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and also sensory characteristics. They have recently become increasingly popular due to numerous issues related to health, religion, environmental impact and the growing number of vegetarians and vegans. READ MORE

  7. 5. Antioxidants as potential anti-inflammatory components in processed meat products

    Author : Stina Burri; Avdelningen för livsmedel och läkemedel; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Plant phenols; Processed meat; Colorectal cancer CRC ; Inflammation;

    Abstract : In 2015, the World health organisation (WHO) released a press statement together with the International Agency for Research in Cancer (IARC) classifying processed meat as carcinogenic. Since then, research in this area has been focused on finding the underlying mechanism(s) responsible for the link between processed meat and the increased prevalence of colorectal cancer. READ MORE