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Present health challenges in fresh and processed meat

Yi, Gu
Doctoral thesis
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2016-28_Gu Yi_(IKBM).pdf (7.320Mb)
URI
https://hdl.handle.net/11250/2687850
Date
2020-11-13
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  • Doctoral theses (KBM) [95]
Abstract
Processed meat intake is claimed to involve a higher risk of colon cancer. In particular, sausage intake is high and therefore has a potential for influencing consumers’ health. In Norway, sausage consumption has been linked to colon cancer in females. Reactive oxygen molecules are chemically active pro-oxidant molecules which are involved in a variety of physiological and pathological processes and also suggested to elevate the risk of colon cancer. This thesis therefore has a focus on oxidation processes in processed meats and how different additives effect the hydroperoxide formation ability in sausages
 
Inntak av bearbeidet kjøtt er påstått å involvere en større risiko for endetarmskreft. Konsumet av pølser er høyt i gruppen bearbeidet kjøtt og har derfor et stort potensial for påvirkning av forbrukers helse. Konsum av pølser har blitt knyttet til endetarmskreft blant kvinner i Norge. Reaktive oksygen molekyler er kjemisk aktive pro-oksidantiske molekyler som er involvert i en rekke fysiologiske og patologiske prosesser og er antydet til å øke risikoen for endetarmskreft. Denne avhandlingen fokuserer på oksideringsprosesser i bearbeidet kjøtt og hvordan ulike tilsetningsstoffer påvirker dannelse av peroxider i pølser.
 
Publisher
Norwegian University of Life Sciences, Ås
Series
PhD Thesis;2016:28

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