Preface

Essential amino acids, the majority of which come from consuming meat, are necessary for the growth and development of the human body. Usually, humans consume the meat from poultry, mid-sized animals like goats and pigs, and large-sized animals like cows, donkeys, camels, and so on. These are the main sources of meat for daily consumption and are commercially produced on farms. Wild, as opposed to commercially produced meat, may have value and benefits for human health; however, more research is needed in this area.

Preservation of meat is important and typically accomplished with refrigeration. However, refrigeration requires large amounts of energy. New advances in food storage along with traditional techniques may lead to the development of low-energy solutions that preserve the nutritional value and taste of meat. In other words, it is necessary to produce and preserve meat at low cost at both individual and commercial levels so that all people have access to affordable meat with high nutritional value (i.e., contains essential amino acids). There is a great disparity in meat access and consumption. Wealthy people have been accused of overconsuming meat, whereas less wealthy people may not even have access to meat.

The ultimate goal of consuming meat is good health. There are many meat-borne diseases due to unhealthy handling and consumption. Recent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer, and type 2 diabetes in both men and women. The association persists after the inclusion of known confounding factors such as age, race, body mass index (BMI), history, smoking, blood pressure, lipids, physical activity, and multiple nutritional parameters in multivariate analysis. The association has not always been noted with red meat, and it has been absent with white meat. There is evidence of several mechanisms for the observed adverse effects that might be involved; however, their individual role is not defined at present. It is concluded that recommendations for the consumption of unprocessed red meat and particularly of processed red meat should be more restrictive than existing recommendations. Restrictive recommendations should not be applied to subjects older than 70 years of age, as the studies quoted herein did not examine this age group and the inclusion of sufficient protein supply (e.g., in the form of meat) is particularly important in the elderly. This is a challenge for public health.

To promote people's health, existing and ongoing research is not sufficient. Clear policy interventions are also needed. Poultry and livestock contribute greatly to the GDP of countries. Globally, livestock production currently accounts for some 40 percent of the gross value of agricultural production. In industrial countries, this share is more than half. In developing countries, where it accounts for one-third, its share is rising quickly; livestock production is increasing rapidly because of growth in population and incomes and changes in lifestyles and dietary habits. Thus, it is necessary to formulate policies on meat production as well as consumption to balance public health and the economy.

**II**

**Section 3**

*and Akhilesh Kumar Singh*

Dementia and Nutrition

Meat Borne Diseases

*by Dhary Alewy Almashhadany*

and Consumer Experience

*and Thelma Lucchese-Cheung*

Beef Consumption Pattern in Brazil

Meat Consumption and Handling **141**

**Chapter 8 143**

**Chapter 9 155**

**Chapter 10 163**

**Chapter 11 185**

**Chapter 12 201**

Preservation of Seafoods by Hurdle Technology *by Jag Pal, Om Pravesh Kumar Ravi, Sangeeta Kumari* 

*by Krishna Prasad Pathak and Emanuela Mattos*

*by Bruno I. Cappellozza and Rodrigo S. Marques*

*by Eduardo Eugênio Spers, Pedro Carvalho Burnier* 

Effects of Pre-Slaughter Stress on Meat Characteristics

This book covers a wide array of topics related to meat and nutrition. Chapters present recent research on the production, consumption, and handling of meat. They also explore the nutrient value of meat that is not commercially produced. This book is important for academicians, researchers, policy makers, and entrepreneurs who want to invest in poultry and livestock.

## **Dr. Chhabi Lal Ranabhat, Ph.D.**

Health Service and Policy, Department of Public Health, Manmohan Memorial Institute of Health Science, Kathmandu, Nepal

Global Center for Research and Development, Kathmandu, Nepal

> Pai Chai University, Daejeon, South Korea

> > **1**

Section 1

Production

and Consumptions

Pattern of Meat

Section 1

Production and Consumptions Pattern of Meat

**3**

**Chapter 1**

**Abstract**

Tuberculosis

**1. Introduction**

Inequality: The Dangers of

Meat Haves and Have-Nots

in a Nicotinamide-Adenine-

colour, used to discriminate against peoples and heal a divided world.

to resolve global malnutrition and its numerous costs" [2].

**Keywords:** Disease Transitions, Demographic transitions, Anthropocene, Nicotinamide, COVID-19, ACE2 receptor, Tryptophan, Multiple sclerosis,

Prelapsarian human nature was egalitarian sharing animal products that are the main sources of nicotinamide, tryptophan and methyl-donors. The origin of inequality was in the Mesolithic with unequal sharing of meat creating phenotypic variety in a genetically homogeneous population (genomes were later modified by nutrition and infection [1]). A high meat intake allowed for a ruling intellectual class and a lower intake worker class with higher fertility but poorer health. Meat intake currently manages hundredfold variances within a global annual 300 million metric tonnes (was 7 million in 1960 and could rise another 75% by 2050). Meat inequality is high and for billions their slice of the "meat-loaf" is wafer-thin undoubtedly affecting their well-being. Wells, 2016, threw down the gauntlet: "If we cannot define the link between nutrition and power we will never gain the power

Our evolution and recent history can be seen as a "World Hunt" for meat as part of an omnivorous diet. Meat contains key micronutrients namely Nicotinamide (vitamin B3) and methyl-donors with deficits causing pellagra, an archetypal disease of poverty. Inequality is a leading ultimate risk factor invoked in the aetiology of common diseases let alone threats from climate change and pandemic triggered catastrophes. We hypothesize that the origin of inequality was our evolutionary and nutritional move from equal to unequal sharing of the meat supply some 10–20 thousand years ago. High meat intake may have bioengineered powerful ruling classes and lower intake the proletariat with higher fertility, but inferior (brain) health. A fairer quantity of a safer meat intake in future should moderate global variances of fertility, height, health, and prosperity. Death rates of acute infections including emergent zoonoses (such as COVID-19) and chronic infections (such as TB) should fall as might the incidence of some diseases of affluence. Meat justice by improving human capital could make redundant superficial markers, such as skin

Dinucleotide World

*Adrian C. Williams and Lisa J. Hill*

## **Chapter 1**
