Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products by Kathrine H. Bak, Susanne Bauer, Christoph Eisenreich, Peter Paulsen

Subjects: “…cured meat…”
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Sauver la planète, un burger à la fois : Les stratégies communicationnelles de la viande végétale by Mathieu Chaput, Alexander Paulsson

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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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First molecular characterisation of Sarcocystis miescheriana in a pig carcass condemned during routine meat inspection in Poland by Korpysa-Dzirba Weronika, Rubiola Selene, Bilska-Zając Ewa, Różycki Mirosław, Chiesa Francesco, Bełcik Aneta, Samorek-Pieróg Małgorzata, Kubacki Jakub, Łukomska Anna, Karamon Jacek, Sroka Jacek, Cencek Tomasz

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Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach by Natalia Ingrid Souto da Silva, Patrícia de Oliveira Lima, Francisco Jocélio Cavalcante Souza, Marília Williani Filgueira Pereira, Rennan Herculano Rufino Moreira, Salenilda Soares Firmino, Thiago Luís Alves Campos de Araújo, Dorgival Morais de Lima Júnior

“…The supply of PA reduced (P = 0.047) 5.4% of meat shear force and increased (P = 0.041) 3.3% of meat cooking losses. …”
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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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Influence of green tea powder on the performance, nutrient utilisation, caecal microbiota profile and meat quality of broiler chickens by D.V. Thomas, A.L. Molan, Y. Singh, V. Ravindran

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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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