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Red Meat

Known as: Meats, Red, meat red, Meat, Red 
Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
National Institutes of Health

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Beef (dietary)Pork
Microbiologicalaspects of radiation effectsstandards characteristics

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2015
2015
Dietary Patterns and Risk for Metabolic Syndrome in Korean Women
AbstractDietary patterns are a risk factor for metabolic syndrome (MetS). The prevalence of MetS has increased in Korea, and this… 
2006
2006
Aluminium contents in baked meats wrapped in aluminium foil.
Highly Cited
1998
Highly Cited
1998
Meat intake, 'mate' drinking and renal cell cancer in Uruguay: a case-control study.
In the period January 1988-December 1995, a case-control study of diet and renal cell carcinoma (RCC) risk involving 121 cases… 
Highly Cited
1997
Highly Cited
1997
Heterocyclic aromatic amines in human urine following a fried meat meal.
1995
1995
Investigation of methods to detect mechanically recovered meat in meat products - II: Gel electrophoresis.
Review
1991
Review
1991
Behavior of Aeromonas species at refrigeration temperatures.
Review
1991
Review
1991
Yeasts associated with red meats.
5 . Introduction, 93 6. Yeast contamination of carcasses, 94 2.1 Yeast contamination in the field, 94 2.2 Contamination in the… 
1990
1990
Dietary treatment of depression
Review
1982
Review
1982
Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.
Highly Cited
1980
Highly Cited
1980
Contamination of Meat
HE HYGIENE of slaughter, in a broad sense, embraces a variety of considerations such as, on one hand, design and layout of… 
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