User:Tchan24601/sandboxannotatedbib

= Annotated Bibliography =

Rou Song as a Hurdle Technology
Rou song (and other variations made from beef, chicken, or fish) have been studied as a form of Hurdle technology. They can be stored in a conventional state if dried to about 2% to 12% moisture. The manufacturing of the meat floss, which includes being stirred in high temperatures (80 to 90 degrees centigrade) and being severely dried, serve as "hurdles" and makes it difficult for pathogens to contaminate this product. In addition, meat floss can even be made from rabbit meat using these methods. This review is very rich in the storage of rou song, plus it mentions how it's made too (which can serve as a much-needed citation for its manufacturing section in Wikipedia). One weakness that is has is it doesn't have in-text citations for where it got its information from.

How meat floss adopted in other cultures
Many other cultures have adopted their own forms of meat floss, such as Nigeria, Malaysia, and Indonesia. However, meat floss seems to be most popular in Chinese food. All these cultures also use it in to compliment other foods, the most popular one being rice. This report seems well researched, and it gives good insight on how other cultures implement their own meat floss. One weakness is that it only looks at the positive aspects of meat floss: its purpose is to explore the money-making potential by expanding the meat floss industry to Australia. There is no controversy (or at least, none that I know of) about rousong or meat floss, but if I can include this in the meat industry controversy, this would support the side that likes the consumption of meat.

Presence of HAAs in rousong
As rousong is made, it could produce carcinogens called Heterocyclic aromatic amines (aka HAA). This study found that HAAs generally increased when the processing temperature was also increased. This has many implications on rousong's legitimacy as a hurdle technology, since one of its hurdles is being processed at a high temperature. One strength is that it is a technical, scientific piece that has been cited many times. One weakness is that it is a primary source. It actually implies that Rousong is carcinogenic, which would not support the consumption of it.

Duck Floss and its composition
This source is of interest because it exemplifies that meat floss can be made from almost any meat. In addition, this research gives insight on the composition of the flavoring that goes into floss, which includes salt, sugar, peppers, soy sauce, and other ingredients. This source's weakness is that it is a primary source. This article really has no implications about any controversies about meat floss.

Note to grader:
After looking around on the provided databases, I realized that my topic of interest really doesn't have much, if any, specific controversies. I chose this topic since there is so little information about Rousong Wikipedia article, not to clear up any controversies. Since I couldn't find anything even about the specific political, psychological, or sociological influences on Rousong or meat floss, I broadened the scope to processed meats in general.

The Convenience of Concealment
This source offers multiple intriguing points about why the meat industry today is so sheltered. Whether it's barring the population from the grotesque slaughtering of animals, ease of preparation, or optimizing shelf-life, this article talks extensively about all the factors that influence why the meat industry is what is currently is. One strength to this article is that it references many other sources, and also gives a fairly unbiased point of view throughout. I can't seem seem to find a notable weakness that would refute the validity of this article. It doesn't seem to favor either the manufacturers or its critics: it sites sources from both sides, but doesn't focus on one or the other.

Suppressing Processed Meat Controversies
This source offers a full investigation into the incentives, reasons, and methods that the meat industry and the media have in masking the controversies of processed meat. It doesn't focus much on the nutritional values of meat, but rather how the meat industry grows and slaughters its meat. However, this article does share some similarities with the previous article in that they focus on the meat industries tendency to conceal, and how they do so by distancing the consumers from the producers. This article's strength lies in its extensive research, but its weakness is that it's exclusively one-sided. This article is quite against the practices of the meat industry.

Carcinogenicity of Meat
This article explores the possibility of red meat serving as a source of carcinogens. The general conclusion is that, there are trace amounts of known carcinogens in red meat and processed meat, and many studies suggest that they can have potentially carcinogenic effects on humans. However, there are some "gaps" in the knowledge that researchers should look into before making a definitive conclusion. The strength of this article is that it is written in a very objective-based way, and minimizes amount of bias presented, especially in its conclusion. One weakness of this article is that, even though it gives a good overview of the subject, it doesn't make a definitive conclusion about the carcinogenicity of Meat. However, if anything, this article provides evidence that red and processed meats could lead to cancerous, which would not support the manufacturers of Rousong.

Demographics of Processed Meat Consumption
This article explores the patterns of Processed Meat consumption and how it is changed in regards to demographic data. For example, they prove that men tend to eat more processed meat than women, and that certain low-income and middle-income countries are starting to consume more processed meats. One strength of this article is that it references many credible sources throughout its analysis. One weakness that it has is that it is biased against the consumption of processed meat. Though it provides nutritional evidence against eating processed meat, it is clearly influenced against the meat industry.