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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Prevalence, Antibiotic Resistance, and Genetic Diversities of Clostridium difficile in Meat Nuggets from Various Sources in Isfahan, Iran by Parvin Ghorbani Filabadi, Ebrahim Rahimi, Amir Shakerian, Zahra Esfandiari

“…The main aim of this study was to determine the prevalence and genetic diversities of Clostridium difficile contamination in meat nuggets in Isfahan (Iran). To achieve this, 100 samples of chicken, ostrich, quail, shrimp, fish, and beef nuggets were collected by the simple random sampling method from the market of Isfahan from July 2018 to July 2019. …”
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Effect of dietary protein level and lamb breed on meat physicochemical traits, fatty acid profile and nutritional indices by H. Hajji, S. Smeti, I. Mekki, N. Atti

“…This study evaluated the meat quality and FA profile of three Tunisian sheep breeds, i.e. …”
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Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland by Mirja Hokkanen, Ulla Luhtasela, Pirkko Kostamo, Tiina Ritvanen, Kimmo Peltonen, Marika Jestoi

“…Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. …”
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Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken by Wahyu Subagio Saputro, Muhammad Arif Darmawan, Pramita Nindya Saraswati, Aan Andri Yano, Novi Akhirini, Wahyu Setyono, Wara Pratitis Sabar Suprayogi

Subjects: “…meat quality…”
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Inhibitory Substances Produced by Native Lactobacillus plantarum UTNCys5-4 Control Microbial Population Growth in Meat by Gabriela N. Tenea, Juan Martin Guaña

“…The microbial population was maintained in the untreated meat samples during storage. An increase in pH and a concentration of released ammonia was detected in nontreated meat, indicating protein degradation. …”
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Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball by Alaa E. ElBeltagy, Mahmoud Elsayed, Sabry Khalil, Yasser F. M. Kishk, Abdel Fattah A. Abdel Fattah, Salman S. Alharthi

“…The addition of crude/nanosized peel to the meat ball diminish (p<0.05) formation of thiobarbituric acid (TBARS), peroxide (PV), and volatile nitrogen and kept the sensory attributes up to 9 days of cold storage. …”
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Meat Production in a Feedlot System of Zebu—Holstein Steers and Heifers with Dairy Genetics: Productive and Biological Analyses by Gustavo Chamon de Castro Menezes, Sebastião de Campos Valadares Filho, José Reinaldo Mendes Ruas, Edenio Detmann, Arismar de Castro Menezes, Diego Zanett, Lays Débora Silva Mariz, Luciana Navajas Rennó, Jarbas Miguel da Silva Junior

“…The aim of this study was to evaluate the productive and biological efficiency of steers and heifers from dairy genetics in a feedlot system in terms of meat production. Twenty-four steers and 24 heifers at 10 monthes of age, (3/4) Zebu × (1/4) Holstein were utilized. …”
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The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes by K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang

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Occurrence and Antimicrobial Resistance Pattern of Listeria monocytogenes Isolated From Bovine’s Milk and Meat in Mekelle City, Ethiopia by Tesfay Hailu, Getachew Gugsa, Yisehak Tsegaye, Meselu Ahmed, Nesibu Awol

“…A total of 768 (n = 384 of milk and n = 384 meat) samples of bovine origin were collected using a purposive random sampling technique. …”
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Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages by Rafael Sepúlveda F. Trevisan Passos, Camila Cristina A. de Sousa, Mauricio C. A. da Silva, Ana M. Herrero, Claudia Ruiz-Capillas, Carlos Pasqualin Cavalheiro

Subjects: “…meat products…”
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How can the buffalo carcass be used rationally? by Ricardo Alexandre Silva Pessoa

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Les multiples formes actuelles de la conversion d’élevages laitiers de montagne vers la production de viande by Hélène Rapey

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Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats by Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, Worawan Panpipat, Mingyu Yin, Siriporn Riebroy Kim, Manat Chaijan

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Determination of zeranol and trenbolone residues in tissue samples of cattle by Firdevs Mor, Fatma Şahindokuyucu, Kürşat Kav, Afşin Köker

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Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C by Samir Smeti, Souha Tibaoui, Hayet Ben Haj Koubaier, Atef Lakoud, Naziha Atti

“…Preserving meat products’ quality and increasing their shelf life along with meeting consumers demand for healthier products, are the main challenges for meat industries. …”
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Detection of Staphylococcal Enterotoxins A and E and Methicillin Resistance in Staphylococcus aureus Strains From Moroccan Broiler Chicken Meat by Sabrine Nacer, Saâdia Nassik, Fatima Zahra El Ftouhy, Sophia Derqaoui, Mohamed Mouahid, Mustapha Lkhider

“…Foods of animal origin, in particular chicken meat, are considered to be potential vectors of pathogenic bacteria, particularly Staphylococcus aureus. …”
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