 Meat Products
"Meat Products" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).
| Descriptor ID |
D008461
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| MeSH Number(s) |
G07.203.300.600.500 J02.500.600.500
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| Concept/Terms |
Meat Products- Meat Products
- Meat Product
- Product, Meat
- Products, Meat
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Below are MeSH descriptors whose meaning is more general than "Meat Products".
Below are MeSH descriptors whose meaning is more specific than "Meat Products".
This graph shows the total number of publications written about "Meat Products" by people in this website by year, and whether "Meat Products" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 1995 | 0 | 1 | 1 | | 2002 | 1 | 1 | 2 | | 2005 | 1 | 0 | 1 | | 2006 | 2 | 1 | 3 | | 2007 | 2 | 0 | 2 | | 2008 | 3 | 0 | 3 | | 2009 | 1 | 0 | 1 | | 2010 | 3 | 0 | 3 | | 2012 | 2 | 2 | 4 | | 2014 | 1 | 0 | 1 | | 2015 | 1 | 0 | 1 | | 2017 | 0 | 1 | 1 | | 2018 | 0 | 1 | 1 | | 2021 | 0 | 1 | 1 |
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Below are the most recent publications written about "Meat Products" by people in Profiles.
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Mathur MB, Peacock JR, Robinson TN, Gardner CD. Effectiveness of a Theory-Informed Documentary to Reduce Consumption of Meat and Animal Products: Three Randomized Controlled Experiments. Nutrients. 2021 Dec 20; 13(12).
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Huang F, Wang Z, Zhang J, Du W, Su C, Jiang H, Jia X, Ouyang Y, Wang Y, Li L, Zhang B, Wang H. Dietary calcium intake and food sources among Chinese adults in CNTCS. PLoS One. 2018; 13(10):e0205045.
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Gifford CL, O'Connor LE, Campbell WW, Woerner DR, Belk KE. Broad and Inconsistent Muscle Food Classification Is Problematic for Dietary Guidance in the U.S. Nutrients. 2017 Sep 16; 9(9).
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Moschonas G, Geornaras I, Stopforth JD, Woerner DR, Belk KE, Smith GC, Sofos JN. Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials. J Food Sci. 2015 Dec; 80(12):M2815-21.
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Polsky S, Beck J, Stark RA, Pan Z, Hill JO, Peters JC. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items. J Food Sci. 2014 Oct; 79(10):S2117-26.
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Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN. Activity of caprylic acid, carvacrol, e-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. J Food Sci. 2012 Jul; 77(7):M405-11.
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Krebs NF, Westcott JE, Culbertson DL, Sian L, Miller LV, Hambidge KM. Comparison of complementary feeding strategies to meet zinc requirements of older breastfed infants. Am J Clin Nutr. 2012 Jul; 96(1):30-5.
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Simpson Beauchamp C, Dourou D, Geornaras I, Yoon Y, Scanga JA, Belk KE, Smith GC, Nychas GJ, Sofos JN. Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials. J Food Sci. 2012 Jun; 77(6):M343-7.
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Kuhn KG, S?rensen G, Torpdahl M, Kjeldsen MK, Jensen T, Gubbels S, Bjerager GO, Wingstrand A, Porsbo LJ, Ethelberg S. A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010. Epidemiol Infect. 2013 Feb; 141(2):260-8.
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Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures. J Food Sci. 2011 Jan-Feb; 76(1):M64-71.
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