12月14日（周五）15:00时将在韶关学院图书馆一楼学术报告厅，举办韶关学院学者论坛第563期：The Safety of Organic and Conventional Fresh Meat（有机和传统鲜肉的安全性），特邀新西兰奥塔哥(Otago)大学Al-Eldin Bekhit博士、教授主讲。主办单位：图书馆、英东食品科学与工程学院。欢迎广大师生踊跃参加！ 

讲座介绍：

   Quality and safety of meat products are extremely important to consumers and play an important role in consumers’ satisfaction and the marketability of these products. Organic food products have higher commercial value than their conventional counter parts due to perceived better healthiness and nutrition as well as to have a better environmental impact. Toxic elements obtained from the environment have been of significant interest since organically farmed animals and birds may require longer time to reach the same commercial weight target for slaughter and thus bioaccumulate higher concentrations. There are conflicting results regarding the nutrition and safety of organic and conventional meats. While some studies demonstrated high environmental pollutants and trace minerals in organically farmed meat, others found no significant differences in nutrition or toxic compounds contents. This presentation will provide an overview of recent reports available in literature and some recent results from our research group to highlight potential sources of the controversial results from various sources.

肉制品的质量及安全性对于消费者而言是极其重要的，同样它们对于消费者的满意度和肉制品的市场开拓能力也都扮演着极其重要的角色。归因于可感受到的更加健康、营养和环境因素，有机食品较传统食品而言具有更好的商业价值。然而，因为有毒元素是从环境中获取的，所以需要更长时间才能达到相同商业屠宰重量要求的有机养殖的动物和鸟类的体内会积累更高浓度的有毒元素，这点引起了人们的极大兴趣。上述皇家网上娱乐有机和传统肉制品的营养和安全性的结论存在着矛盾。虽然一些研究表明，较传统养殖的肉类而言，有机养殖的肉类中含有高的环境污染物和微量矿物质，但其他一些研究则发现在营养或有毒化合物含量方面两者并没有显著差异。本报告将概述最近的文献报告和我们研究小组的一些最新研究成果，以此强调各种资料中出现争议结论的潜在由来。