Meet the editor

Dr. Chhabi Ranabhat is a Research Scientist at the Global Center for Research and Development and a previous research fellow in the Policy Research Institute, Nepal, and a professional researcher at the Institute for Poverty Alleviation and International Development, Yonsei University, Republic of Korea. He earned his Ph.D. in Health Service in 2016 from Yonsei University and special fellowship training on the global burden of disease and

policy implication from the Institute for Health Metrics and Evaluation, University of Washington. He received two master's degrees, one in Public Health from BP Koirala Institute of Health Science, the top health science university in Nepal, and another one in Sociology from Tribhuvan University, Nepal as an outstanding student. He has more than seven years of working experience in the health system of Nepal as a policy expert, about two years of experience in World Health Organization Nepal research projects, and about three years of experience in Good Neighbors International, Nepal. His area of expertise is Health Service and Policies regarding The Global Burden of Diseases. He has published more than 60 research papers (https://scholar.google.com/citations?user=JKDGO8oAAAAJ&hl=en) in reputed journals and is the editor and reviewer of scientific journals with impact factors.

Contents

**Section 1**

**Section 2**

in Europe

**Preface XI**

Production and Consumptions Pattern of Meat **1**

**Chapter 1 3**

**Chapter 2 35**

**Chapter 3 47**

Ongoing Research in Meat and Nutrition **61**

**Chapter 4 63**

**Chapter 5 77**

**Chapter 6 101**

**Chapter 7 121**

Nutritional Composition of Game Meat from Wild Species Harvested

Role of Biogenic Amines in Protein Foods Sensing: Myths and Evidence

Cis/Trans-Fatty Acid Content of Red Meats and the Related Effects

Inequality: The Dangers of Meat Haves and Have-Nots in a Nicotinamide-Adenine-Dinucleotide World

Cost Effectiveness of Poultry Production by Sustainable

Poultry Meat Production in the South American Andes

Vitamins and Minerals in Raw and Cooked Donkey Meat *by Paolo Polidori, Paola Di Girolami and Silvia Vincenzetti*

*by Almudena Soriano and Carlos Sánchez-García*

*by Raffaela Biesuz and Lisa Rita Magnaghi*

on Meat Quality and Human Health

*by Edward C. Webb*

*by Adrian C. Williams and Lisa J. Hill*

*by Yuanlong Cui, Xuan Xue and Saffa Riffat*

and Renewable Energy Source

*by Manuel E. Paredes Arana*

## Contents



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

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

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.

balance public health and the economy.

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

for human health; however, more research is needed in this area.

less wealthy people may not even have access to meat.
