Evaluation of growth and meat performance of Pangasianodon hypopthalmus which fed with Cinnamomum burmanni leaves enriched diet by Mia Setiawati, Aliyah Sakinah, Dedi Jusadi

“…ABSTRACT   This research was performed to evaluate growth performance and meat quality at different feeding period of striped catfish Pangasianodon hypopthalmus fed on cinnamon leaves Cinnamomum burmanni enriched diet. …”
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COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA by Goran Riđić, Minela Ahmić, Ognjen Riđić, Senad Bušatlić

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Isolation, genotyping and antibiotic resistance analysis in Salmonella species isolated from turkey meat in Isfahan, Iran by Farhad Lajmorak, Seyedeh Ommolbanin Ghasemian, Majid Gholami-Ahangaran

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Prevalence and Associated Risk Factors of Gastrointestinal Parasite Infections among Meat Goats in Khon Kaen Thailand by Sarinya Rerkyusuke, Sawarin Lerk-u-suke, Raktham Mektrirat, Anuwat Wiratsudakul, Prapan Kanjampa, Saikam Chaimongkol, Nattaya Phanmanee, Miranda Visuddhangkoon, Panicha Pattayawongdecha, Nanticha Piyapattanakon, Pongpatchara Krajaipan, Pitchapa Sutamwirat

“…This study investigated the epidemiology of gastrointestinal (GI) parasite infections among 42 meat goat herds in Khon Kaen, Northeast Thailand, based on 913 fecal samples. …”
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Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness by Zhijian Wang, Xudong Shi, Jingze Guo, Lin Wang, Meilin Cao, Shiyao Wang, Yisheng Chen

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Effect of Dietary Supplementation of <i>Durvillaea Antarctica</i> Meal on Production and Meat Quality Traits of Lambs by John Quiñones, Rodrigo Huaquipán, Rommy Díaz, Isabela Pérez Núñez, Matías Cortes, Ailín Martínez, Gastón Sepúlveda, Lidiana Velaszquez, David Cancino, Erwin Paz, Néstor Sepulveda

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Nutritional and Microbiome Effects of a Partial Substitution of Poultry Meat with Hydrolyzed Feather Meal in Dog Diets by Fatemeh Balouei, Bruno Stefanon, Rosangela Armone, Andrea Randazzo, Biagina Chiofalo

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2021—How Do I Legally Sell Meat from My Own Livestock and Poultry in Florida? by Charles Carr, Jason Scheffler, Matthew Johansson

“… This publication provides information for Florida residents who want to sell meat and poultry from their own livestock and poultry. …”
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Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere by Joanna Składanowska-Baryza, Dominik Kmiecik, Magdalena Rudzińska, Annalisa Vissio, Anna Grygier, Agnieszka Ludwiczak, Marek Stanisz

“…After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). …”
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The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing by Zhuo Wang, Jibing Ma, Guoyuan Ma, Qunli Yu, Ling Han, Li Zhang

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Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods by Anna Augustyńska-Prejsnar, Małgorzata Ormian, Zofia Sokołowicz

“…The paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. The physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. …”
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Nutritional profiling of breast muscle: A comparative study between Yuzhong pigeons and European meat pigeons by Pengkun Yang, Xinghui Song, Wenyi Wu, Liheng Zhang, Zhanbing Han, Xinlei Wang, Runzhi Wang, Mingjun Yang, Zhen Zhang

“…This study compares the nutritional profiles of Yuzhong and European meat pigeons to inform breeding and consumer choices. …”
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Clinical Evidence and Risk Factors for Reproductive Disorders Caused by Bacterial Infections in Meat Goats in Northeastern Thailand by Sarinya Rerkyusuke, Sawarin Lerk-u-suke, Anucha Sirimalaisuwan

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Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste by Babatunde O. Alao, Andrew B. Falowo, Elizabeth Bosede Aladejana

“…Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was evaluated. …”
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Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake by Daviane M. Costa, Tharcilla I. R. C. Alvarenga, Isabela J. dos Santos, Paulo C. G. Dias Junior, Flavio A. P. Alvarenga, Nadja G. Alves, Iraides F. Furusho-Garcia

“…The aim of this study was to evaluate the effect of sunflower cake from high-oleic seeds on performance, carcass characteristics, meat quality, and intramuscular fatty acid composition of finishing lambs. …”
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How Do I Legally Sell Meat from My Own Livestock and Poultry in the State of Florida? by Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, Steve Stiegler

“…(Photo: iStock/Thinkstock.com) AN316/AN316: 2021—How Do I Legally Sell Meat from My Own Livestock and Poultry in Florida? …”
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INFLUENCE OF CUSTOMS AND TARIFF REGULATION MEASURES ON IMPORT SUBSTITUTION OF MEAT AND FOOD BY-PRODUCTS OF POULTRY ON THE RUSSIAN MARKET by D. E. Barsegyan

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Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides) by Meijin Li, Jiajun Huang, Yanan Chen, Xiaoyan Zu, Guangquan Xiong, Hailan Li

“…To evaluate the texture properties of cured large mouth bass, edible sodium chloride (0, 1.0, 2.0, and 3.0%) was smeared to the bass meat. Texture profile analysis (TPA) and sensory evaluation were performed to evaluate the quality of the cured samples, and the correlations of the indexes in the two methods were analyzed. …”
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Determination of Benzylpenicillin Potassium Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy with Au Nanoparticles by Yijie Peng, Muhua Liu, Jinhui Zhao, Haichao Yuan, Yao Li, Jinjiang Tao, Hongqing Guo

“…The recovery rate of PG in duck meat extract was 90~121%. The results showed that the method using SERS with Au nanoparticles could pave a new way for the rapid detection of PG residues in duck meat.…”
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ASSESSMENT OF POSSIBLE USE OF CARBON ISOTOPE RATIOS IN AMINO ACIDS FOR MEAT PRODUCT GEOGRAPHICAL ORIGIN IDENTIFICATION by A. I. Solovyev, I. V. Podkolzin

“…Possible use of compound-specific isotope analysis (GC-C-IRMS) was assessed using 255 meat samples from 24 countries. Upon results of isotope ratio (δ13C) determination in amino acids after gas chromatographic separation samples were classified using Support Vector Machines and linear discriminate analysis. …”
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