What is meat in Ghana?
Abstract Meat in Ghana may be defined as vertebrate tissues including muscle, fat, skin, and connective tissue used as food and not excluding brain tissue, bone, offal, crustaceans, mollusks, and insects, and the influence of ethnicity in the choice of animal species. A “lesser” or “supplemental” co...
Gespeichert in:
| Veröffentlicht in: | Animal frontiers 2017-10, Vol.7 (4), p.60-62 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 62 |
|---|---|
| container_issue | 4 |
| container_start_page | 60 |
| container_title | Animal frontiers |
| container_volume | 7 |
| creator | Ohene-Adjei, S. Bediako, N. Asuming |
| description | Abstract
Meat in Ghana may be defined as vertebrate tissues including muscle, fat, skin, and connective tissue used as food and not excluding brain tissue, bone, offal, crustaceans, mollusks, and insects, and the influence of ethnicity in the choice of animal species.
A “lesser” or “supplemental” concept of meat is principal in the cognition of Ghanaians; especially in regards to invertebrate protein, which portrays the fact that “some meats are truer meats than others.”
A wider diversity of animal species is used as sources of meat.
Use of the term “meat” and its practical interpretation may rather be rooted in culture since some ethnic groups shun/prefer some meat sources. |
| doi_str_mv | 10.2527/af.2017.0447 |
| format | Article |
| fullrecord | <record><control><sourceid>oup_cross</sourceid><recordid>TN_cdi_crossref_primary_10_2527_af_2017_0447</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><oup_id>10.2527/af.2017.0447</oup_id><sourcerecordid>10.2527/af.2017.0447</sourcerecordid><originalsourceid>FETCH-LOGICAL-c305t-9cd2d142f37ef75a5b1fb6880b2a3a45b8a29a6c272edabe12b1810280cc1a3f3</originalsourceid><addsrcrecordid>eNp9j79LA0EQhRdRMMR0Yn2djXfOzO7sXiqRoFEI2CiWy-zeLomYH9zGwv_eHBFLX_Ne8fHgU-oSoSEmdyu5IUDXgDHuRI0ILdQWrDn922zP1aSUDziEWTObkbp6X8q-WpVqnYbeVPOlbOTuQp1l-Sxp8ttj9fb48Dp7qhcv8-fZ_aKOGnhfT2NHHRrK2qXsWDhgDrZtIZBoMRxaoanYSI5SJyEhBWwRqIUYUXTWY3Vz_I39tpQ-Zb_rV2vpvz2CH7S8ZD9o-UHrgF8f8e3X7n_yB1kMSX8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>What is meat in Ghana?</title><source>DOAJ Directory of Open Access Journals</source><source>Oxford Journals Open Access Collection</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>Ohene-Adjei, S. ; Bediako, N. Asuming</creator><creatorcontrib>Ohene-Adjei, S. ; Bediako, N. Asuming</creatorcontrib><description>Abstract
Meat in Ghana may be defined as vertebrate tissues including muscle, fat, skin, and connective tissue used as food and not excluding brain tissue, bone, offal, crustaceans, mollusks, and insects, and the influence of ethnicity in the choice of animal species.
A “lesser” or “supplemental” concept of meat is principal in the cognition of Ghanaians; especially in regards to invertebrate protein, which portrays the fact that “some meats are truer meats than others.”
A wider diversity of animal species is used as sources of meat.
Use of the term “meat” and its practical interpretation may rather be rooted in culture since some ethnic groups shun/prefer some meat sources.</description><identifier>ISSN: 2160-6056</identifier><identifier>EISSN: 2160-6064</identifier><identifier>DOI: 10.2527/af.2017.0447</identifier><language>eng</language><publisher>Oxford University Press</publisher><ispartof>Animal frontiers, 2017-10, Vol.7 (4), p.60-62</ispartof><rights>2017 Ohene-Adjei and Bediako 2017</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c305t-9cd2d142f37ef75a5b1fb6880b2a3a45b8a29a6c272edabe12b1810280cc1a3f3</citedby><cites>FETCH-LOGICAL-c305t-9cd2d142f37ef75a5b1fb6880b2a3a45b8a29a6c272edabe12b1810280cc1a3f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27924,27925</link.rule.ids></links><search><creatorcontrib>Ohene-Adjei, S.</creatorcontrib><creatorcontrib>Bediako, N. Asuming</creatorcontrib><title>What is meat in Ghana?</title><title>Animal frontiers</title><description>Abstract
Meat in Ghana may be defined as vertebrate tissues including muscle, fat, skin, and connective tissue used as food and not excluding brain tissue, bone, offal, crustaceans, mollusks, and insects, and the influence of ethnicity in the choice of animal species.
A “lesser” or “supplemental” concept of meat is principal in the cognition of Ghanaians; especially in regards to invertebrate protein, which portrays the fact that “some meats are truer meats than others.”
A wider diversity of animal species is used as sources of meat.
Use of the term “meat” and its practical interpretation may rather be rooted in culture since some ethnic groups shun/prefer some meat sources.</description><issn>2160-6056</issn><issn>2160-6064</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>TOX</sourceid><recordid>eNp9j79LA0EQhRdRMMR0Yn2djXfOzO7sXiqRoFEI2CiWy-zeLomYH9zGwv_eHBFLX_Ne8fHgU-oSoSEmdyu5IUDXgDHuRI0ILdQWrDn922zP1aSUDziEWTObkbp6X8q-WpVqnYbeVPOlbOTuQp1l-Sxp8ttj9fb48Dp7qhcv8-fZ_aKOGnhfT2NHHRrK2qXsWDhgDrZtIZBoMRxaoanYSI5SJyEhBWwRqIUYUXTWY3Vz_I39tpQ-Zb_rV2vpvz2CH7S8ZD9o-UHrgF8f8e3X7n_yB1kMSX8</recordid><startdate>20171001</startdate><enddate>20171001</enddate><creator>Ohene-Adjei, S.</creator><creator>Bediako, N. Asuming</creator><general>Oxford University Press</general><scope>TOX</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20171001</creationdate><title>What is meat in Ghana?</title><author>Ohene-Adjei, S. ; Bediako, N. Asuming</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c305t-9cd2d142f37ef75a5b1fb6880b2a3a45b8a29a6c272edabe12b1810280cc1a3f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ohene-Adjei, S.</creatorcontrib><creatorcontrib>Bediako, N. Asuming</creatorcontrib><collection>Oxford Journals Open Access Collection</collection><collection>CrossRef</collection><jtitle>Animal frontiers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ohene-Adjei, S.</au><au>Bediako, N. Asuming</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>What is meat in Ghana?</atitle><jtitle>Animal frontiers</jtitle><date>2017-10-01</date><risdate>2017</risdate><volume>7</volume><issue>4</issue><spage>60</spage><epage>62</epage><pages>60-62</pages><issn>2160-6056</issn><eissn>2160-6064</eissn><abstract>Abstract
Meat in Ghana may be defined as vertebrate tissues including muscle, fat, skin, and connective tissue used as food and not excluding brain tissue, bone, offal, crustaceans, mollusks, and insects, and the influence of ethnicity in the choice of animal species.
A “lesser” or “supplemental” concept of meat is principal in the cognition of Ghanaians; especially in regards to invertebrate protein, which portrays the fact that “some meats are truer meats than others.”
A wider diversity of animal species is used as sources of meat.
Use of the term “meat” and its practical interpretation may rather be rooted in culture since some ethnic groups shun/prefer some meat sources.</abstract><pub>Oxford University Press</pub><doi>10.2527/af.2017.0447</doi><tpages>3</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2160-6056 |
| ispartof | Animal frontiers, 2017-10, Vol.7 (4), p.60-62 |
| issn | 2160-6056 2160-6064 |
| language | eng |
| recordid | cdi_crossref_primary_10_2527_af_2017_0447 |
| source | DOAJ Directory of Open Access Journals; Oxford Journals Open Access Collection; EZB-FREE-00999 freely available EZB journals |
| title | What is meat in Ghana? |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T17%3A59%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-oup_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=What%20is%20meat%20in%20Ghana?&rft.jtitle=Animal%20frontiers&rft.au=Ohene-Adjei,%20S.&rft.date=2017-10-01&rft.volume=7&rft.issue=4&rft.spage=60&rft.epage=62&rft.pages=60-62&rft.issn=2160-6056&rft.eissn=2160-6064&rft_id=info:doi/10.2527/af.2017.0447&rft_dat=%3Coup_cross%3E10.2527/af.2017.0447%3C/oup_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_oup_id=10.2527/af.2017.0447&rfr_iscdi=true |