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Research article

First published 2024-8

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

Thomas A.M. Skelly, Kia Ditlevsen

Journal of Consumer Culture

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Research article

First published 2023-6

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

Irene Roozen, Mariet Raedts

Nutrition and Health

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Research article

First published 2024-5

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

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Research article

First published 2024

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 Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini [...]

Food Science and Technology International

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Research article

First published 2023-3

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

Frank S Fan

Nutrition and Health

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Review article

First published 2022-03

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

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

PHAGE: Therapy,Applications,and Research

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Research article

First published 2021-3

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

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Research article

First published 2000-7

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

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Research article

First published 2020-4

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

Open access

Research article

First published 2023-7

Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling

Gulshan Shahid, Muhammad Yousaf, Haseeb Anwar [...]

Dose-Response

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