Orange-Red Meats in Sea Scallops

1965 ◽  
Vol 22 (3) ◽  
pp. 861-864 ◽  
Author(s):  
Neil Bourne ◽  
E. G. Bligh
Keyword(s):  
Sea Scallops ◽  
Red Meats

not available

Larval Behavior and Protective Implications for Sea Scallops and Surf Clams within the Middle Atlantic Bight: Part Two, Variability of Physical Environment and Larval Behaviors

2019 ◽  
Vol 2 (2) ◽  
Keyword(s):  
Physical Environment ◽  
Climate Changes ◽  
Larval Growth ◽  
Growth Patterns ◽  
Larval Behavior ◽  
Larval Release ◽  
Physical Conditions ◽  
Climatic Variations ◽  
Middle Atlantic ◽  
Sea Scallops

Larval growth and settlement rates are important larval behaviors for larval protections. The variability of larval growthsettlement rates and physical conditions for 2006-2012 and in the future with potential climate changes was studied using the coupling ROMS-IMBs, and new temperature and current indexes. Forty-four experimental cases were conducted for larval growth patterns and release mechanisms, showing the spatial, seasonal, annual, and climatic variations of larval growthsettlement rates and physical conditions, demonstrating that the slight different larval temperature-adaption and larval release strategies made difference in larval growth-settlement rates, and displaying that larval growth and settlement rates highly depended upon physical conditions and were vulnerable to climate changes.

scholarly journals Towards refining WCRF/AICR cancer prevention recommendations for red and processed meat intake: Insights from Alberta’s Tomorrow Project cohort

2021 ◽  
pp. 1-38
Author(s):  
Ala Al Rajabi ◽  
Geraldine Lo Siou ◽  
Alianu K. Akawung ◽  
Kathryn L McDonald ◽  
Tiffany R. Price ◽  
...  
Keyword(s):  
Cancer Prevention ◽  
Proportional Hazards ◽  
Red Meat ◽  
Cox Proportional Hazards ◽  
Processed Meat ◽  
Carcinogenic Effect ◽  
Meat Intake ◽  
Increased Risk ◽  
Red Meats ◽  
Red And Processed Meat

ABSTRACT Current cancer prevention recommendations advise limiting red meat intake to <500g/week and avoiding consumption of processed meat, but do not differentiate the source of processed meat. We examined the associations of processed meat derived from red vs. non-red meats with cancer risk in a prospective cohort of 26,218 adults who reported dietary intake using the Canadian Diet History Questionnaire. Incidence of cancer was obtained through data linkage with Alberta Cancer Registry with median (IQR) follow-up of 13.3 (5.1) years. Multivariable Cox proportional hazards regression models were adjusted for covariates and stratified by age and gender. The median (IQR) consumption (g/week) of red meat, processed meat from red meat and processed meat from non-red meat were 267.9 (269.9), 53.6 (83.3), and 11.9 (31.8), respectively. High intakes (4th Quartile) of processed meat from red meat was associated with increased risk of gastro-intestinal cancer Adjusted Hazard Ratio (AHR) (95% CI): 1.68 (1.09 – 2.57) and colorectal cancers AHR (95% CI): 1.90 (1.12 – 3.22), respectively in women. No statistically significant associations were observed for intakes of red meat or processed meat from non-red meat. Results suggests that the carcinogenic effect associated with processed meat intake may be limited to processed meat derived from red meats. The findings provide preliminary evidence toward refining cancer prevention recommendations for red and processed meat intake.

scholarly journals Meta-analysis of growth and mortality rates of net cultured sea scallops across the Northwest Atlantic

Aquaculture ◽  
2022 ◽  
Vol 546 ◽  
pp. 737392
Author(s):  
Struan Coleman ◽  
Thomas Kiffney ◽  
Kisei R. Tanaka ◽  
Dana Morse ◽  
Damian C. Brady
Keyword(s):  
Meta Analysis ◽  
Mortality Rates ◽  
Northwest Atlantic ◽  
Sea Scallops

THE LIPID CONTENT OF MECHANICALLY DEBONED RED MEATS

1976 ◽  
Vol 41 (6) ◽  
pp. 1439-1441 ◽  
Author(s):  
J. E. KUNSMAN ◽  
R. A. FIELD
Keyword(s):  
Lipid Content ◽  
Red Meats

Growth responses in red deer hinds from 16-24 months of age when fed two energy levels during their second winter

1998 ◽  
Vol 1998 ◽  
pp. 141-141
Author(s):  
M H Davies ◽  
D W Deakin
Keyword(s):  
Growth Response ◽  
Red Deer ◽  
Energy Levels ◽  
Growth Restriction ◽  
Growth Responses ◽  
Wide Range ◽  
Feeding Regimes ◽  
Cost Of Production ◽  
Red Meats

It is important that venison competes with other red meats in efficiency and cost of production. The growth responses of farmed red deer during the first 15-18 months of life have been well defined under a wide range of feeding and daylength regimes (Davies, 1995). However there is a need to examine less intensive systems of production which aim to maximise growth from grazed grass, following various growth-restriction feeding regimes during winter. The objective of this experiment was to quantify the growth response in 16-24 month old hinds fed two contrasting feeding regimes during their second winter, followed by a period at pasture.

Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A Review

1989 ◽  
Vol 52 (4) ◽  
pp. 267-282 ◽  
Author(s):  
MARGARET I. HALPIN-DOHNALEK ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Water Soluble ◽  
Bakery Products ◽  
Single Chain ◽  
Poultry Products ◽  
Heat Stable ◽  
And Behavior ◽  
Red Meats

Growth of Staphylococcus aureus is accompanied by production of such extracellular compounds as hemolysins, nuclease, coagulase, lipase, and enterotoxins. Enterotoxins that can cause food poisoning are produced by about one-third of the coagulase-positive strains of S. aureus. The enterotoxins are a heterogeneous group of heat-stable, water-soluble, single-chain globular proteins having a molecular weight between 28,000 and 35,000 daltons. Production of enterotoxin by appropriate strains of S. aureus is affected by the nutritional quality and pH of the substrate, temperature, atmosphere, sodium chloride (and hence water activity), other chemicals, and competing microorganisms. Outbreaks of staphylococcal food poisoning most often are associated with processed red meats, poultry products (especially chicken salad), sauces, dairy products (especially cheeses), and custard- or cream-filled bakery products. Ham and associated products often are involved in as many as 30% of outbreaks of staphylococcal food poisoning. Most outbreaks result from the combined effects of contamination of the food, often through unsanitary handling, with S. aureus and holding the food at the wrong temperature thus allowing growth and synthesis of enterotoxin by the pathogen.

Sign in / Sign up

Export Citation Format

Share Document