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Dietary intervention to prevent sarcopenia in elderly people. The objective of this study is to test whether meat structure plays an important role in protein digestion, to maximise the amino acid availability and to stimulate the muscle protein growth in elderly people.
Allocation: Randomized, Control: Active Control, Endpoint Classification: Bio-availability Study, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Prevention
Intact or minced beef meat
Universiteit Maastricht, Bewegingswetenschappen
Not yet recruiting
Maastricht University Medical Center
Published on BioPortfolio: 2014-08-27T03:12:54-0400
The purpose of the proposed research study is to assess the effects of including greater amounts of minimally processed red meat (lean pork and beef) into a Mediterranean Diet on cardiomet...
This is a 6 month long study to evaluate the inclusion or exclusion of beef within a weight loss program.
The investigators will determine effects of different sources of protein on whole-body net protein synthesis and muscle protein synthesis in young healthy participants.
This study aims to evaluate the effect of red meat intake on occurrence of non-transferrin bound iron (NTBI)
The intake of processed meat products has been linked to several adverse health outcomes. However, estimation of their intake proves difficult. This study aims at identifying biomarkers of...
The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lu...
The effects of nitric oxide (NO) and its induced protein nitrosylation on calpain-1 activation and protein proteolysis in beef during postmortem aging were investigated. Five semimembranosus muscles w...
In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultu...
In this research the importance of several choice attributes of beef for Piedmontese consumers was examined. The survey was conducted on a sample of consumers in sixteen meat stores in Piedmont, North...
Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at e...
Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
The process of aging due to changes in the structure and elasticity of the skin over time. It may be a part of physiological aging or it may be due to the effects of ultraviolet radiation, usually through exposure to sunlight.
The aggregate enterprise of technically producing packaged meat.
Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.
Component of the NATIONAL INSTITUTES OF HEALTH. Through basic and clinical biomedical research and training, it conducts and supports research into the nature of the aging process and diseases associated with the later stages of life. The Institute was established in 1974.
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...
Arthritis Fibromyalgia Gout Lupus Rheumatic Rheumatology is the medical specialty concerned with the diagnosis and management of disease involving joints, tendons, muscles, ligaments and associated structures (Oxford Medical Diction...