Fermented Cassava Residue Meal Improves Meat Quality by Regulating Muscle Fiber and Enhancing Lipid Metabolism in Huanjiang Mini-Pigs by Huijiao Jiang, Md. Abul Kalam Azad, Qian Zhu, Hengjia Ni, Xiangfeng Kong

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High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities? by Zhaohui S. Xu, Vi D. Pham, Xianqin Yang, Michael G. Gänzle

Subjects: “…Meat spoilage…”
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Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods by Azin Pourkhalili, Maryam Mirlohi, Ebrahim Rahimi

“…Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. …”
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Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil by Bolumar Tomas, Toepfl Stefan, Heinz Volker

“…Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. …”
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Length – Weight Relationships, Meat Yield and Morphometric Indices of Five Commercial Bivalve Species Collected from the Çanakkale Strait (Türkiye) by İbrahim Ender Künili, Fatma Çolakoğlu, Serhat Çolakoğlu

Subjects: “…meat yield…”
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Investigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process by Shabnam Safari, Mohsen Zandi, Ali Ganjloo

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Carcass Traits, Physicochemical Characteristics, Fatty Acid, and Protein Profile of Khiew Phalee, Pradu Hang Dam and Broiler Chicken Meat by S. Phromnoi, W. Chumngoen, T. Puangmalee, W. Nuchchanart

“…All samples were collected from farms in Uttaradit province and determined the carcass traits and physicochemical characteristics, including proximate composition, pH, meat color, shear force, drip loss, cooking loss, and also analyzed the fatty acid profile, purine content, and protein profile. …”
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Electric Power Supply of Meat Processing Enterprise through Utilization Heat of Compressor Station Secondary Energy Sources in Main Gasline by A. P. Nesenchuk, A. A. Abrazovsky, T. V. Ryzhova

“…The paper considers a structure of power consumption by a meat processing enterprise with indication of specific power consumption norms in accordance with product nomenclature. …”
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A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis by José M. Lorenzo, Laura Purriños, Javier Carballo

“…The influence of livestock production system [Freedom Extensive System (FES) versus Semi-Extensive System (SES)] and finishing feed (1.5 kg versus 3.0 kg of commercial feed in the finishing period) diet on sensory properties of foal meat using Generalized Procrustes Analysis (GPA) was studied. …”
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Effect of titin phosphorylation on degradation of titin from skeletal muscles by Ying Wang, Xin Li, Dequan Zhang, Zheng Li, Baocai Xu, Jie Zhu

Subjects: “…Meat…”
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Editorial: Animal-derived foods in our diets: nutrition, health and social implications by Jeff Wood, Carlotta Giromini, Ian Givens

Subjects: “…meat…”
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USING OF ELECTROSPUN CHROMIUM OXIDE NANPFIBER TO INCREASE THE SHELF LIFE OF FROZEN BEEF BURGER by Majd A. A, Alrubeii, A. M. S., L. T. Al–Hadedee

Subjects: “…protein, meat processing ,WHC, food safety…”
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Consommation et exploitation des ressources animales en Auvergne et en Languedoc de l’Antiquité tardive au haut Moyen Âge by Cyprien Mureau

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Deteksi Bakteri Patogen Pada Daging Ayam Broiler Sebagai Skrining Foodborne Diseases Di Kabupaten Jember by Enny Suswati, Supangat Supangat, Alya Wafaul Lutfadaturroifa, Dava Rizky Pratama

Subjects: “…chicken meat…”
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‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 by Arnaud Page

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Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation by Lanlan Wei, Shuaijie Zhu, Guoyuan Xiong, Jingjun Li, Wangang Zhang

“…These results point to the possibility of using functionalized nanofiber membranes for the cold fresh goose meat preservation facilitated by vaporized citric acid cross-linking.…”
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Inhibitory Effects of Natural Products on Germination, Outgrowth, and Vegetative Growth of <i>Clostridium perfringens</i> Spores in Laboratory Medium and Chicken Meat by Safa Q. Alfattani, Saeed S. Banawas, Mahfuzur R. Sarker

“…However, even at 4-fold higher concentrations (2%), EOCs were unable to inactivate <i>C. perfringens</i> spore growth in contaminated chicken meat stored under abusive conditions. Although some of the natural products inhibited <i>C. perfringens</i> spore germination, outgrowth, and vegetative growth in TGY medium, no such inhibitory activity was observed when these products were applied to <i>C. perfringens</i> spore-inoculated chicken meat.…”
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Effects of Different Levels of <i>Lycium barbarum</i> Flavonoids on Growth Performance, Immunity, Intestinal Barrier and Antioxidant Capacity of Meat Ducks by Minhang Tu, Gentan Cai, Longfei Ma, Leyan Yan, Tian Wang, Zhendan Shi, Chao Wang, Zhe Chen

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‘One man’s meat is another man’s poison’. The Rhetoric of Dissent in John Henry Cardinal Newman’s Apologia pro Vita Sua (1864) by Bertrand Lentsch

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Evaluation of the antibacterial activity of essential oils from oregano (Origanum vulgare) against Escherichia coli strains isolated from meat products by L. Brito-Junior, H. C. Brito, M. M. Simões, B. Santos, F. M. C. Marques, M. A. A. Medeiros, M. S. Alves, J. H. A. Farias, C. T. Pereira, A. F. Diniz, A. A. Oliveira-Filho, V. L. R. Vilela

“…Abstract The objective of this study was to analyze the antimicrobial and anti-stick capacity of essential oil extracted from oregano (Origanum vulgare) in relation to various strains of Escherichia coli (Ec 41, Ec 42, Ec 44, Ec 45) isolated from meat products. Techniques such as Determination of Minimum Inhibitory Concentration were used (MIC) and Minimum Bactericidal Concentration (CBM). …”
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