"Red Meat" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
| Descriptor ID |
D000069466
|
| MeSH Number(s) |
G07.203.300.600.813 J02.500.600.813
|
| Concept/Terms |
Red Meat- Red Meat
- Meat, Red
- Meats, Red
- Red Meats
|
Below are MeSH descriptors whose meaning is more general than "Red Meat".
Below are MeSH descriptors whose meaning is more specific than "Red Meat".
This graph shows the total number of publications written about "Red Meat" by people in this website by year, and whether "Red Meat" was a major or minor topic of these publications.
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click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2017 | 1 | 0 | 1 |
| 2024 | 1 | 0 | 1 |
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Below are the most recent publications written about "Red Meat" by people in Profiles.
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Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display. Meat Sci. 2024 Apr; 210:109439.
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Red meat consumption and cardiovascular target organ damage (from the Strong Heart Study). J Hypertens. 2017 09; 35(9):1794-1800.