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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Iron-Binding Capacity and Antidiabetic Activity of Baby Clam (<i>Corbiculidae</i> sp.) Meat Protein Hydrolysate by Tam Dinh Le Vo, Thu Huynh, Thuy Thi Le, An Thi Tuong Tran, Bao Chi Vo

Subjects: “…baby clam meat…”
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Dietary intake and risk assessment of nitrosamine in processed meat products among medical staff during their night shift by Dalia Ibrahim Tayel, Noorhan K. Farrag, Samar Mohamed Aborhyem

“…Abstract The study aims to evaluate the levels of nitrosamine, a known carcinogenic compound, in processed meat products and to assess its dietary intake and margin of exposure among medical staff, including physicians, pharmacists, and nurses working night shifts at Alexandria University Hospitals. …”
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The Antimicrobial Effect of Thymol and Carvacrol in Combination with Organic Acids Against Foodborne Pathogens in Chicken and Beef Meat Fillets by Ioanna Mantzourani, Maria Daoutidou, Athanasios Alexopoulos

“…Consequently, these marinades, even at low concentrations, could be used as natural preservatives in meat products.…”
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Comparative evaluation of Acheta domesticus and Hermetia illucens as alternative protein sources for the growth, health, and meat quality of the broiler by Farwa Mustafa, Asif Sajjad, Muhammad Sajjad, Mudssar Ali, Hafiza Sehrish Bashir, Muhammad Ghazanfar Abbas, Muhammad Binyameen, Raimondas Mozūratis, Raimondas Mozūratis

“…It is hypothesized that replacing soybean meal with Acheta domesticus will improve broiler productive performance, health, and meat quality. Therefore, the objective of this study was to assess the effect of the gradual replacement of soybean meal (4%, 8%, and 12%) with house cricket (A. domesticus) and black soldier fly (Hermetia illucens) on productive performances, hematology, intestinal morphology, and meat quality attributes of male broiler (Ross 308). …”
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Application of Next-Generation Sequencing Technology Based on Single Gene Locus in Species Identification of Mixed Meat Products by Xinmei Liu, Zhiyang Liu, Yiyu Cheng, Haijing Wu, Wei Shen, Yan Liu, Qiushi Feng, Jun Yang

“…Polymerase chain reaction (PCR) detection is a commonly used method for species identification of meat products. However, this method is not suitable for the analysis of meat products containing multiple mixtures. …”
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Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing by Shaheen Mohmed S., Shaaban Hamdy A., Hussein Ahmed M.S., Ahmed Mohamed B.M., El-Massry Khaled, El-Ghorab Ahmed

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Meta-analysis of carcass and meat characteristics of young or super young steers and of different sexual conditions finished in confinement by S. A. Jappe, R. K. Muniz Júnior, J. S. Teixeira, R. F. Pacheco

“… The objective was to evaluate the carcass and meat characteristics of feedlot steers based on sexual condition and age at the beginning of the finishing phase, through a systematic review and meta-analysis. …”
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Tobacco cv. Solaris seed cake as feed for light lambs: growth performance, carcase traits and meat quality by Antonella Fatica, Marisa Palazzo, Siria Tavaniello, Meng Peng, Dereje Birara Teshale, Giuseppe Maiorano, Elisabetta Salimei

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Retracted: Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period by Journal of Food Quality

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An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat by Babiker Yagoub Abdulkair, Amin O. Elzupir, Abdulaziz S. Alamer

“…This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. …”
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Food Safety Practice and Its Associated Factors among Meat Handlers in North Shewa Zone, Oromia, Ethiopia by Samuel Chane Teferi

“…Binary logistic regression was used to identify factors associated with meat handling practice. Result. The majority, 128 (57.1%), of meat handlers smoke in workplaces, and 20 (8.9%) of meat handlers handled money while processing meat. 180 (80.4%) of meat handlers process/handle meat when they had cuts, wounds, bruises, or injuries on their hands. 12.1% and 15.6% of meat handlers took food safety training and medical checkups, respectively. 51.3% of meat handlers had good meat handling practices. …”
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Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat by Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu

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Highly-sensitive electrochemiluminescence biosensor for detection of inosine monophosphate in meat based on graphdiyne/AuNPs/luminol nanocomposites by Jing Liu, Yizhong Shen, Guangxian Wang, Yaodong Xiang, Yemin Guo, Xia Sun, Yuan Liu

“…Moreover, we carried out the precise analysis of IMP in actual meat samples with acceptable results compared to the liquid chromatography. …”
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Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat by Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang

“…The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC–MS and lipidomic respectively. …”
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Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens by Suriya Kumari Ramiah, Goh Yong Meng, Mahdi Ebrahimi

“…After slaughter, the breast meat was aged at 4°C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. …”
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Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat by Xingqun DENG, Juan YOU, Ru LIU, Jirawat YONGSAWADIGUL, Tao YIN, Hong YANG

“…During storage, CS/CIN-TAs could significantly slow down the decrease of sensory score values, inhibit the increase of pH, thiobarbituric acid content, total volatile basic nitrogen (TVB-N), and total bacterial count, maintain meat color, and effectively inhibit the growth and reproduction of Pseudomonas genus. …”
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Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production by Chloë Deelkens, Elly De Vlieghere, Mario Van Poucke, Masaki Kinoshita, Jeffrey Aalders, Lieven Thorrez, Bert Devriendt, Ann Van Soom, Luc Peelman, Björn Menten, Catharina De Schauwer, Jolanda van Hengel

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Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef by Michela Contò, Sabrina Di Giovanni, Giacomo Contò, Sebastiana Failla

“… Meat tenderness and flavor are essential characteristics for consumer satisfaction. …”
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Building a Future Research Agenda for Reducing Meat Consumption: A Review on Social Norms, Food, and Drink by Cristina M. Ostermann, Márcia Dutra de Barcellos

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