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This low efficiency is the result of about 40% efficiency of generating ATP from the respiration of food, losses in converting energy from ATP into mechanical work inside the muscle, and mechanical losses inside the body. The latter two losses are dependent on the type of exercise and the type of muscle fibers being used (fast-twitch or slow ...
Meat production and trade substantially increase risks for infectious diseases , including of pandemics, whether though contact with wild and farmed animals, or via husbandry's environmental impact. [97] [98] For example, avian influenza from poultry meat production is a threat to human health. [99]
Meat is an important and highly preferred human food. [2] Individuals' attitudes towards meat are of interest to consumer psychologists, to the meat industry, and to advocates of reduced meat consumption. [11] [12] [13] These attitudes can be affected by issues of price, health, taste, and ethics.
Catching Fire: How Cooking Made Us Human is a 2009 book by British primatologist Richard Wrangham, published by Profile Books in England, and Basic Books in the US. It argues the hypothesis that cooking food was an essential element in the physiological evolution of human beings. It was shortlisted for the 2010 Samuel Johnson Prize.
The Human Cell Atlas project, which started in 2016, had as one of its goals to "catalog all cell types (for example, immune cells or brain cells) and sub-types in the human body". [13] By 2018, the Human Cell Atlas description based the project on the assumption that "our characterization of the hundreds of types and subtypes of cells in the ...
The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory is a 1990 book by American author and activist Carol J. Adams published by Continuum.The book was first written as an essay for a college course taught by Mary Daly and includes material such as interviews from vegetarian feminists in the Boston–Cambridge area. [1]
Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat. [3] Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken. [3] Drip loss is in part governed by the water holding capacity of meat. [4]
Spread of human disease associated with animal waste, e.g. through E. coli. Cost of state services associated with the above, including meat inspection and health care; Spread of human disease associated with workers in meat and poultry processing facilities [12]