Phenotypic and WGS-derived antibiotic resistance patterns of Salmonella Enteritidis isolates from retail meat and environment during 2014 to 2019 in China by Liya Zheng, Qiannan Di, Xuebin Xu, Liyuan Liu, Chunbo Qu, Phil Bremer, Phil Bremer, Xiujuan Zhou

“…The current study combined phenotyping analysis and whole-genome-sequencing (WGS) to investigate the associations between the antibiotic-resistant phenotypes (ARPs) and genetic characteristics determinants in 95 Salmonella Enteritidis isolates from retail meat and environmental samples in China (2014–2019). …”
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The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (<i>Lepus europaeus</i> Pallas) by Gabriela Frunză, Marius-Mihai Ciobanu, Otilia Cristina Murariu, Răzvan-Mihail Radu-Rusu, Paul-Corneliu Boișteanu

Subjects: “…meat…”
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Optimising compensatory growth in pastoral beef production systems: insights into feed efficiency, body composition, carcass characteristics and meat quality attributes by J.M. Clariget, G. Banchero, A. Saravia, S. Luzardo, G. de Souza, D.A. Kenny, K. Keogh, A.K. Kelly

“…Nevertheless, at similar BW, there were no residual differences in body composition, FCR during the entire period, meat tenderness or overall meat liking because of the backgrounding conditions.…”
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Novel Foods and EU Law: Facing Ethical Lines by Ernestyna Niemiec

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Du cobaye aux nuggets by Frédéric Graber

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Improving the physiological status of broiler chickens using rosemary leaf meal and sodium bentonite as ammonia gas control agents by Mercy Chisara Ogwuegbu, Fredrick Ugochukwu Udeh, Josephine Chinenye Ugwuozor, Precious Ezinne Okoye, Joy Chimela Kalu, Emmanuel Chinonso Arum, Doctor Mziwenkosi Nhlanhla Mthiyane

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IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS by Rezki Amelia Aminuddin A.P., Hari Purnomo

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Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina by Sebastiana Failla, Michela Contò, Antonio Borghese, Vittoria Lucia Barile

Subjects: “…buffalo meat…”
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Beef Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Beef Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Bioimpedance as an alternative tool for subjective, visual scoring of a prevalent ham quality defect by Abie Sisay Mebre, Suliga Paweł, Egelandsdal Bjørg, Münch Daniel

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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

Subjects: “…goose meat…”
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Effects of partial replacement of soybean meal with hemp seed (Cannabis sativa L.) cake on the growth and meat quality in female three-yellow chickens by Qin He, Zongyao Zhang, Hao Tian, Haopeng Wang, Xiaoyu Lu, Hexuan Deng, Fujian Yang, Xuemei Tang, Jian Wang, Zhipeng Li, Hui Li, Shuibao Shen, Yangqing Lu, Jieping Huang

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Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat by Suhong Huang, Xiaoli Dong, Yulong Zhang, Ming Huang, Yuandong Zheng

“…Advanced glycation end products (AGEs) might pose health risks, and processing and storage could accelerate the generation of AGEs in meat. However, limited few reports indicated the changes of AGEs contents in meat during storage. …”
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Substituting Fish Meal with Tubiechong (Eupolyphaga sinensis) By-Product in the Diets of Largemouth Bass (Micropterus salmoides): Effects on Growth, Meat Quality, and Liver Health by Yuhua Yue, Binbin Tong, Mingshi Chen, Xiaoxue Bao, Yanming Qiu, Ying Yang, Hui Yu, Yingying Yu

“…The quadratic regression analysis showed that the proportion of the Tubiechong by-product was 20.79% and 20.91%, respectively, when WGR and SGR were the best. Concurrently, the meat quality in the replacement groups was higher, specifically, the lightness and white values were higher, and the water loss rates were lower (P<0.05) than that in the control group. …”
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High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating by Lilan Xu, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Yonggang Tu

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Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period by Kamil Sierżant, Małgorzata Korzeniowska, Barbara Król, Janusz Orda, Aneta Wojdyło

“…In the 20 d experiment, the influence of different concentration and supplementation period of commercial blackcurrant extract (BC) in the broiler diets on the oxidative stability of breast and thigh meat, as well as selected performance indices, was investigated. …”
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Seasonal Determination of Antibiotic-Resistant Microorganisms and Ciprofloxacin Residues in Pork and Chicken Meats Collected from Fresh Markets in Chiang Mai, Northern Thailand by Sirikwan Dokuta, Sumed Yadoung, Sayamon Hongjaisee, Phadungkiat Khamnoi, Sirinya Manochomphu, Bajaree Chuttong, Surat Hongsibsong

“…Forty-three pork and 33 chicken meat samples were collected from fresh markets in Chiang Mai, Thailand. …”
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Effects of dietary metabolizable energy and crude protein levels on production performance, meat quality and cecal microbiota of Taihe Silky Fowl during growing period by Yutian Shen, Wentao Li, Lixia Kai, Yuqing Fan, Youping Wu, Fengqin Wang, Yizhen Wang, Zeqing Lu

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Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball by Nihat Telli, Nuray Gamze Yörük, Arife Ezgi Telli, Muhammed Ali Cebirbay, Ahmet Güner

“…<b>Aim: </b>The objective of this study was to analyze the physical, chemical and microbiological quality of white cheese, raw milk, ground meat and İnegöl meatballs and to determine the contamination of Staphylococcus aureus (S. aureus) and presence its toxin.…”
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