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Communist agriculture-from the perspective of the pig. In Communist Pigs, Thomas Fleischman traces the rise and fall of the German Democratic Republic from the perspective of one animal, Sus scrofa, or the pig. His goal is to offer a deeper understanding of the development of industrial agriculture in the twentieth century by looking at how the transformation from farm to factory occurred on the Communist side of the Iron Curtain. The pig occupied a key position in the regime's attempts to create and sustain a modern, industrial food system. (In the mid-1980s, East Germans consumed nearly 200 pounds of pork per capita each year.) The pig is an incredibly adaptive animal, and Fleischman follows pigs through three different social roles. First and foremost, the industrial pig, as the conditions of factory farming demanded a new breed that also reduced the species genetic diversity. But also the wild boar, whose overpopulation was a direct outgrowth of agricultural development rather than a conservation success story and the garden pig, reflecting the regime's shifting attitude toward private, small-scale farming. These animal histories reframe narratives about state socialism, the Cold War, and industrial agriculture. By paying attention to the factory farm, the backyard garden, and the industrial forest, we can see how East Germany's economy and environment became enmeshed within global exchanges of meat, grain, oil, and capital. Fleischman argues that agriculture under communism came to be indistinguishable from capitalist agriculture, and that pigs provide a clear case study of this convergence. It also sheds light on the reasons behind the GDR's environmental and political collapse, and acts as a warning about the high cost of cheap food in our present and future.

Agriculture and state --- Agriculture and politics --- Communism and agriculture --- Factory farms --- Swine --- Pork industry and trade --- Breeding

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Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

Research & information: general --- Biology, life sciences --- Food & society --- anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary

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Metabolomics has been a useful method for various study fields. However, its application in animal science does not seem to be sufficient. Metabolomics will be useful for various studies in animal science: Animal genetics and breeding, animal physiology, animal nutrition, animal products (milk, meat, eggs, and their by-products) and their processing, livestock environment, animal biotechnology, animal behavior, and animal welfare. More application examples and protocols for animal science will promote more motivation to use metabolomics effectively in the study field. Therefore, in this Special Issue, we introduced some research and review articles for “Metabolomic Applications in Anmal Science”. The main methods used were mass spectrometry or nuclear magnetic resonance spectroscopy. Not only a non-targeted, but also a targeted, analysis of metabolites is shown. The topics include dietary and pharmacological interventions and protocols for metabolomic experiments.

albumen --- breed --- chicken --- feed --- metabolome --- yolk --- arachidonic acid --- omega-3 fatty acids --- lipidomics --- mass spectrometry --- dietary fat --- fatty acid metabolism --- pork --- meat --- skeletal muscle --- fiber type --- cooking --- beef --- Wagyu --- Holstein --- captive giraffes --- urine --- metabolomics --- 1H-NMR --- NMR --- metabotype --- transition --- ketosis --- cattle --- chemometrics --- spectral correction --- authentication --- biomarker --- feeding --- meat quality traits --- metabolite --- postmortem aging --- processing --- chickens --- heat stress --- lipid peroxidation --- orotic acid --- feed efficiency --- biomarkers --- SNPs --- GWAS --- RFI --- pigs --- pathways --- metabolic profile --- transition period --- livestock --- methyl donor --- one-carbon metabolism --- negative energy balance --- pasture legumes --- phytoestrogens --- flavonoids --- coumestans --- polyphenols --- proanthocyanidins --- metabolic profiling --- biosynthesis --- linear model --- transcriptomics --- horse --- metabolomic --- metabolism --- exercise --- saliva --- anabolic practices --- testosterone --- plasma --- CE-TOFMS --- intramuscular fat --- meat quality --- porcine

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This Special Issue “Consumer Preferences and Acceptance of Meat Products” demonstrates that the value of different palatability traits has evolved over time. Moreover, consumer acceptance and preference are not solely determined by the inputs of the meat itself, but can also be influenced by various demographic factors. In addition, consumers’ views of meat products vary regionally and by species.

actinidin --- consumer acceptance --- consumer sensory testing --- eating quality --- grass-fed beef --- Meat Standards Australia (MSA) --- proteolysis --- sensory testing --- quality --- tenderness --- oxidation --- colour --- sensory --- acceptability --- beef --- consumer perceptions --- patties --- tempeh --- consumers --- attitude --- sheepmeat --- premium --- holistic product development --- consumer --- enhancement --- fajita --- muscle --- phosphate --- sodium bicarbonate --- lamb age --- sensory evaluation --- flavor --- meat purchase decision-making --- meat buying criteria --- extended postmortem aging --- demographics --- satisfaction --- focus group --- meat products --- qualitative multivariate analysis --- conjoint analysis --- older adults --- consumer sensory --- pork --- lamb --- juiciness --- demographic --- yearling --- longissimus --- semimembranosus --- cross-cultural --- n/a

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How many times have we thought with concern about the possible contamination of food? Pollution, agricultural treatments, technological treatments, and packaging are the best-known human sources of toxic substances as food contaminants. The present book contains 11 original research papers representing various approaches of identifying and measuring toxic residues in food materials. The analytical determination of food contaminants is an indispensable tool in characterizing the adverse effects and unexpected toxicity related to food intake. No risk assessment would be possible without data from the analysis of food contaminants. This Special Issue is an interesting overview of recent methods and is highly representative of a broad worldwide outline, collecting authors from ten different countries and four continents. Very different toxics are described, from volatile organic compounds to heavy metals and from highly polar chemicals to classical organic contaminants. A wide range of analytical techniques are portrayed, including sample preparation and clean-up methodologies, classical chromatographic and hyphenated spectroscopies, and the latest high-resolution mass spectrometry applications. The presented works consider a varied selection of foods: the studied matrices are meat, fishery products, fruits, and miscellaneous beverages.

Medicine --- furfuryl alcohol --- β-myrcene --- carcinogens --- occurrence --- blueberries --- lingonberries --- rose hips --- aluminium --- cadmium --- chromium --- nickel --- lead --- provisional tolerable intake --- perfluorooctane sulfonate --- perfluorooctane acid --- PFOS --- PFOA --- mediterranean fish --- toxicological risk --- high-resolution mass spectrometry --- Orbitrap --- structure elucidation --- pesticide residue analysis --- matcha --- conazole fungicides --- pressurized solvent extraction --- phthalate --- non-alcoholic beverages --- liquid-liquid extraction --- response surface methodology --- GC-MS/MS --- coffee --- acrylamide --- furan --- 5-hydroxymethylfurfural --- risk assessment --- magnetic stirring assisted demulsification dispersive liquid-liquid microextraction --- polycyclic aromatic hydrocarbons --- grilled pork --- high performance liquid chromatography --- infant formulae --- infant foods --- minerals --- toxic metals --- hydroxymethylfurfural --- storage conditions --- safety --- breast milk --- antibiotic residues --- pesticide residues --- LC-MS/MS --- mass spectrometry methods --- fishery product --- hydrogen peroxide --- illicit treatment