Search results: Sage Journals

Restricted accessResearch articleFirst published August, 2024

Bad avocados,culinary standards,and knowable knowledge. Culturally appropriate rejections of meat reduction

Thomas A.M. Skelly, Kia Ditlevsen

Journal of Consumer Culture

Restricted accessResearch articleFirst published June, 2023

What determines omnivores’ meat consumption and their willingness to reduce the amount of meat they eat?

Irene Roozen, Mariet Raedts

Nutrition and Health

Restricted accessResearch articleFirst published May, 2024

Evidence on the Effectiveness-Acceptance Trade-Off Between Forced Active Choice and Default Nudging: A Field Study to Reduce Meat Consumption in Cafeterias

Dominic Lemken, Aline Simonetti, Gloria Sindermann [...]

Environment and Behavior

Restricted accessResearch articleFirst published April, 2026

Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

Renata do Nascimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini [...]

Food Science and Technology International

Restricted accessResearch articleFirst published March, 2023

Ractopamine residues in meat might reduce the risk of type 2 diabetes

Frank S Fan

Nutrition and Health

Restricted accessReview articleFirst published March, 2022

Using Phages to Reduce Salmonella Prevalence in Chicken Meat: A Systematic Review

Malak Almutairi, Mohammed Imam, Nouf Alammari [...]

PHAGE: Therapy,Applications,and Research

Restricted accessResearch articleFirst published July, 2000

Reduction in Laceration Injuries in Meat Workers Through Introduction of Cut Resistant Cotton Gloves

David C Caple

Proceedings of the Human Factors and Ergonomics Society Annual Meeting

Restricted accessResearch articleFirst published March, 2021

The impacts of a reduction in British meat and dairy consumption on Northern Ireland’s agri-food sector

Alastair Greig, Ziping Wu

Local Economy: The Journal of the Local Economy Policy Unit

Restricted accessResearch articleFirst published April, 2020

Mostly Vegetarian,But Flexible About It: Investigating How Meat-Reducers Express Social Identity Around Their Diets

Daniel L. Rosenfeld, Hank Rothgerber, A. Janet Tomiyama

Social Psychological and Personality Science

Restricted accessResearch articleFirst published April, 2024

Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy,enhanced bioactivity,reduced amount of meat and fat

Cemhan Doğan

Food Science and Technology International

Restricted accessResearch articleFirst published August, 2024

Bad avocados,culinary standards,and knowable knowledge. Culturally appropriate rejections of meat reduction

Thomas A.M. Skelly, Kia Ditlevsen

Journal of Consumer Culture

Restricted accessResearch articleFirst published June, 2023

What determines omnivores’ meat consumption and their willingness to reduce the amount of meat they eat?

Irene Roozen, Mariet Raedts

Nutrition and Health

Restricted accessResearch articleFirst published May, 2024

Evidence on the Effectiveness-Acceptance Trade-Off Between Forced Active Choice and Default Nudging: A Field Study to Reduce Meat Consumption in Cafeterias

Dominic Lemken, Aline Simonetti, Gloria Sindermann [...]

Environment and Behavior

Restricted accessResearch articleFirst published April, 2026

Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

Renata do Nascimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini [...]

Food Science and Technology International

Restricted accessResearch articleFirst published March, 2023

Ractopamine residues in meat might reduce the risk of type 2 diabetes

Frank S Fan

Nutrition and Health

Restricted accessReview articleFirst published March, 2022

Using Phages to Reduce Salmonella Prevalence in Chicken Meat: A Systematic Review

Malak Almutairi, Mohammed Imam, Nouf Alammari [...]

PHAGE: Therapy,Applications,and Research

Restricted accessResearch articleFirst published July, 2000

Reduction in Laceration Injuries in Meat Workers Through Introduction of Cut Resistant Cotton Gloves

David C Caple

Proceedings of the Human Factors and Ergonomics Society Annual Meeting

Restricted accessResearch articleFirst published March, 2021

The impacts of a reduction in British meat and dairy consumption on Northern Ireland’s agri-food sector

Alastair Greig, Ziping Wu

Local Economy: The Journal of the Local Economy Policy Unit

Restricted accessResearch articleFirst published April, 2020

Mostly Vegetarian,But Flexible About It: Investigating How Meat-Reducers Express Social Identity Around Their Diets

Daniel L. Rosenfeld, Hank Rothgerber, A. Janet Tomiyama

Social Psychological and Personality Science

Restricted accessResearch articleFirst published April, 2024

Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy,enhanced bioactivity,reduced amount of meat and fat

Cemhan Doğan

Food Science and Technology International