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2020 DEC 15 (NewsRx) -- By a News Reporter-Staff News Editor at Life Science Weekly -- Research findings on poultry science are discussed in a new report. According to news [...]

2020 DEC 15 (NewsRx) -- By a News Reporter-Staff News Editor at Life Science Weekly -- Researchers detail new data in Life Science Research - Animal Science. According to news [...]

The article discusses the launch of a new campaign by Licious, a fresh meats and seafood brand, for its ready-to-cook Biryani Meat and Masala Mix.It mentions that the campaign humorously addresses the challenges of cooking biryani and the struggle of finding actual meat in the dish when ordering from restaurants, emphasizing the convenience and quality of Licious' biryani mixes.

The article reports on the study indicating the potential of freeze-dried vegetable powders in improving meat product quality. It mentions their various chemical composition including nitrates, sucrose and phenolic compounds as well as the existence of coliforms and coagulase-positive staphylococci in the fermentation of fermented foods. An overview of the analysis of their texture is also presented.

In this article, the author reflects on Poland legislative decision which prohibits ritual slaughter of animal and large-scale sales of animal meat. The author mentions that the move will ensure availability of kosher meat for jewish citizens and halal meat for muslim citizens. The author states that the step also protects the religious rights of these two communities.

The article discusses approaches to purchasing and preparing meat, focusing on using smaller amounts of high quality meat. The author considers the humane treatment of animals used for meat production, and the price and quality of meat purchased from local farms is discussed. Recipes for pork and portobello mushroom burgers, Chinese-style vegetable and veal stew, and grilled steak and vegetables with flour tortillas are presented.

The article focuses on the meat shop at the Green Leaf Hutterite Colony, which is owned by Jason Tschetter and offers a good quality and gluten free farm-raised meat.

The article focuses on efforts made by Andrew Stickle, co-founder of Montana Maverick Organics, a new Montana-based bison company for production of highest quality meat and fiber products and regarding this Kickstarter campaign has launched by Stickle for making herd of 250 bison.

The article reports on the sale of healthy haleem, which is cooked with emu meat, as well as its value during Ramazan in Hyderabad, India. Topics discussed include the turkey-like taste of haleem from emu meat, its costs in the market, and its health benefits. The development of the haleem and emu is also noted.

To the Editor: Re ''Arsenic in Our Chicken?,'' by Nicholas D. Kristof (column, April 5): [ABSTRACT FROM AUTHOR]

BOSTON -- Andy Gomez, a ninth grader at Brighton High School, was not sure why hamburgers and meatballs had disappeared from the cafeteria, but he was not happy about it. ''Today I just ate peanut butter and jelly,'' he said. ''I don't like the chicken patty.'' The absence of ground beef at lunch last week -- at Brighton High and 43 other public schools here -- could be explained by a peek into the freezer, where 21 boxes of ground beef products sat, cordoned off from the rest of the meat by a clinical-looking cover of white paper reading ''Do not use.'' [ABSTRACT FROM AUTHOR]

Jimmy Carbone knows carnivores: ''You say meat, and everybody thinks barbecue, you know? That kind of real delicious, fatty kind of indulgence.'' Oh, yes, I do know. For this Miser, the recent chill in the air has inspired thoughts of steaming stew, juicy steak and plump pork tenderloin. But that also means worrying about hormone-filled cattle, processing plants and, of course, how to get a quality cut at a fair price. Mr. Carbone, the owner of Jimmy's No. 43, a bar and restaurant in the East Village, has been questioning himself and others about those things for some time now. ''Every once in a while I would do a mini-meat week'' at the restaurant, he said. ''We would bind some sausages or do a bacon week using animals from local farms.'' Eventually Jimmy's became a meat hub for a couple of community-supported agriculture programs with farms in upstate New York, and Mr. Carbone began working on communication between farms and the public through a project called Food Karma. [ABSTRACT FROM PUBLISHER]

Meat's Place A panel discussion about the changing role of meat in the American diet will be held Thursday from 4 to 6 p.m. at the Fales Library in the Elmer Holmes Bobst Library of New York University, 70 Washington Square South (La Guardia Place). A $10 donation is suggested. Reservations: rsvp.bobst@nyu.edu. [ABSTRACT FROM PUBLISHER]

The article presents a profile of the meat-judging team at Kansas' Garden City Community College, presents comments from the team's coach Clint Alexander, and describes the team's practice and competition schedule.

The article presents some tips on how to grill with one's backyard tailgate from football analyst Mike Golic and champion pitmaster Chris Lilly. It states to avoid a false start in lighting a charcoal grill. It notes that one has to choose the right kind of meat as it should not be expensive and should be full of flavor. It also mentions that to lock in flavors and turn up the heat, the lid of a kettle grill should be closed.

The article offers information on the hand-held device for determining meat freshness developed by Food Quality Sensor International Inc.

Deals with the alleged shipping of tainted meat by a Sara Lee Corp. plant in Michigan and its link to a national outbreak of listeriosis in August 2001.

Reports on the steps taken by McDonald's to ensure that its meat suppliers were complying with rules aimed at keeping beef in the United States free of mad cow disease.

Reports that the increased testing for a deadly pathogen in hot dogs and other processed meats has led to a sharp increase in recalls. Comparison of the recalls issued by meat processors in 1997, 1998, 1999 and 2000; Changes in the testing made by the United States Agriculture Department; Percentage of hot dogs and similar products tested that contained listeria in 1999.

The article reveals that a food scare triggered by an August 2014 television report which showed improper meat handling by supplier Shanghai Husi Food has adversely affected sales at KFC and Pizza Hut restaurants in India. Developments mentioned include three brokerages cutting their profit estimates for Yum for 2014 and 2015 and shares in Yum dropping by almost seven percent on July 31, 2014.

Reports on the nationwide sampling of meat at plants and shops by Government inspectors to assess contamination. Action on food and safety problems of the meat and poultry industry.

Focuses on the quality of beef steaks which were ordered from five different catalog vendors in the United States, when they arrived at their intended destination. Names of the vendors; Quality of the steaks on their arrival; Methods that were used to package the steaks; Factor that should be considered before sending stakes.

Reports Senate's refusal to uphold a Democratic amendment aimed at exempting rule on meat purity from a Republican bill which seeks to limit Federal regulations over health and environment. Details of the debate.

The article reports on the decision of agricultural experts from U.S. and Japan to work out new standards for the entry of U.S. meat to Japan. The talks ended with Japan asking for still more technical details. The U.S. wants Japan to resume imports of U.S. beef from cattle aged up to 30 months, in line with global standards, while Japan currently accepts only U.S. beef aged 20 months or younger.