Many people have now embraced the plant-based meat movement. Plants high in protein, such as soybeans, are common ingredients, but it's been unclear how much of the nutrient makes it into human cells. In ACS' Journal of Agricultural ...
Biochemistry
Jun 22, 2022
1
855
Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced ...
Cell & Microbiology
May 12, 2021
0
3
Faculty members from the Kansas State University College of Veterinary Medicine have developed a faster, more efficient method of detecting "Shiga toxin-producing E. coli," or STEC, in ground beef, which often causes recalls ...
Cell & Microbiology
Feb 4, 2020
0
5
A study in Mexico has found horse DNA in almost 10 percent of the ground beef and meat dishes served or sold in public markets, butcher shops, street stalls and taco stands in five Mexican cities.
Other
Nov 5, 2017
2
508
Ground beef is a very popular protein option at the grocery store. In fact, in terms of volume, 64% of total beef purchased is ground beef. When choosing a package of ground beef from the retail case, consumers rely heavily ...
Other
Nov 2, 2016
0
7
Strannik - all 422 pounds of him - laid his ears back and chuffed as breakfast in the form of ground beef mixed with vitamins was passed through the bars of his cage.
Plants & Animals
Mar 16, 2016
0
18
You go to the grocery store to buy a pound of ground beef and a can of tomato sauce. You walk out with the ground beef, the sauce, and a bag of chocolate-covered almonds, a silicon spatula, and the latest celebrity magazine. ...
Social Sciences
Jun 2, 2015
0
26
Beef with reasonable marbling and juicy taste is preferred among consumers, and industry leaders continue to monitor how to consistently produce a product with these traits. A recent research article addresses the biology ...
Mar 27, 2015
0
9
Though you can't tell just by looking at them, some of the cattle grazing in a pasture, or noshing high-energy rations in a feedlot pen, may be "supershedders"—meaning they shed high levels of pathogenic Escherichia coli—such ...
Cell & Microbiology
May 13, 2014
0
0
(Phys.org) —Treating food products with select bacteriophages - viruses that target and kill bacteria - could significantly reduce concentrations of E. coli, a Purdue University study shows.
Cell & Microbiology
Apr 2, 2014
5
0
