Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus by Supamri Supamri, Lilik Eka Radiati, Agus Susilo

Subjects: “…Duck meat preservation…”
Get full text

The Prevalence of Shiga Toxin-Producing Escherichia coli and Enteropathogenic Escherichia coli Isolated from Raw Chicken Meat Samples by Omid Zarei, Leili Shokoohizadeh, Hadi Hossainpour, Mohammad Yousef Alikhani

“…A total of 257 raw chicken meat samples were collected from different markets in Hamadan, west of Iran, from January 2016 to May 2017. …”
Get full text

EGCG improve meat quality, restore lipid metabolism disorder and regulate intestinal flora in high-fat fed broilers by Lujia Gao, Chen Liu, Jiaqi Wu, Ying Cui, Man Zhang, Chongpeng Bi, Anshan Shan, Xiujing Dou

“…Excessive oil addition can easily result in decreased disease resistance in broilers, a drop in meat quality, and disorders of glucose and lipid metabolism. …”
Get full text

Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction by Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU

Subjects: Get full text

How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida? by Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, Steve Stiegler

“… Game meats provide wholesome and nutritious animal protein, but learning the regulations (and which agency has jurisdiction over which regulations) can be burdensome for those who want to be entrepreneurial. …”
Get full text

RETRACTED: Qualitative indicators of meat productivity of Zaanen goats when using the probiotic bacillus Amyloliquefaciens VKPM V-11475 by Molyanova Galina, Statenko Bogdan, Vinokurova Alisa

Get full text

Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat by Asma Jayari, Ahlem Jouini, Hager Boukhris, Safa Hamrouni, Chokri Damergi, Sami Ben Hadj Ahmed, Abderrazek Maaroufi

“…The results illustrated the efficacy of both EOs as preservatives in food against well-known pathogens of food-borne diseases and food spoilage, particularly in P. aeruginosa in beef meat. As regards sensory evaluation, the presence of T. capitatus EO proved to improve the sensory quality of minced beef meat.…”
Get full text

Meat quality and fatty acid composition of Nero d’Aspromonte native pigs: effect of rearing system and carcase weight by Meng Peng, Siria Tavaniello, Mengjun Wu, Sanije Zejnelhoxha, Marisa Palazzo, Giulia Grassi, Yongqing Hou, Giuseppe Maiorano

Subjects: Get full text

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances by Xin Zhao, Hong Zhuang, Seung-Chul Yoon, Yonggui Dong, Wei Wang, Wei Zhao

“…Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. …”
Get full text

Molecular Epidemiology and Antimicrobial Resistance of Extended-Spectrum β-Lactamase (ESBL)-Producing Klebsiella pneumoniae in Retail Cattle Meat by Nasrin Akter Liza, Hemayet Hossain, Md. Shahidur Rahman Chowdhury, Jarin Al Naser, Rayhan Mahmud Lasker, Asikur Rahman, Md. Ariful Haque, Md. Al Mamun, Md. Mukter Hossain, Md. Mahfujur Rahman

“…The current study aimed to isolate, identify, and characterize ESBL-producing K. pneumoniae and their antimicrobial resistance pattern in retail cattle meat samples. A comprehensive set of 225 cattle meat samples was gathered from 13 upazilas within the Sylhet district of Bangladesh. …”
Get full text

Effect of Mitochondrial Tu Translation Elongation Factor on Water-holding Capacity of Qinchuan Cattle Meat during Postmortem Aging by SI Jianfang, ZHANG Jing, GAO Shuang, MA Jiarong, CAO Songmin, LI Yalei, LUO Ruiming

“…In order to investigate the effect of mitochondrial Tu translation elongation factor (TUFM) expression on the water-holding capacity (WHC) of meat during the postmortem aging of Qinchuan cattle meat, changes in the pH, storage loss, centrifugal loss, cooking loss, and water distribution of the longissimus dorsi of Qinchuan cattle as well as its myofibrillar protein degradation were determined after different aging durations at 4 ℃. …”
Get full text

Data-driven insights into pre-slaughter mortality: Machine learning for predicting high dead on arrival in meat-type ducks by Chalita Jainonthee, Phutsadee Sanwisate, Panneepa Sivapirunthep, Chanporn Chaosap, Raktham Mektrirat, Sudarat Chadsuthi, Veerasak Punyapornwithaya

Subjects: Get full text

Comparison of Nutritional and Meat Quality Characteristics between Two Primal Cuts from Aceh Cattle in Aceh Province, Indonesia by Hamny Sofyan, Aryani Sismin Satyaningtijas, Cece Sumantri, Etih Sudarnika, Srihadi Agungpriyono

“…The analysis of the physical quality of meat includes pH, meat color, fat color, cooking loss, water holding capacity, and WBSF value. …”
Get full text

Effects of cassava pellets and enzymes addition on growth performance, meat quality, serum biochemical indices and cecum microbiota of broilers by Dan Yue, Ying Lu, Jin Zhao, Xiaoming He, Junhong Zhu, Jiawei Liang, Weidong Deng

“…At 21 days, growth performance, meat quality, serum biochemical indices, and cecal microbial composition were analyzed. …”
Get full text

Candidate genes for productivity identified by genome-wide association study with indicators of class in the Russian meat merino sheep breed by A. Y. Krivoruchko, O. A. Yatsyk, E. Y. Safaryan

Subjects: Get full text

The quality of Tibetan sheep meat from pastures was synergistically regulated by the rumen microbiota and related genes at different phenological stages by Xiaowei Chen, Yuzhu Sha, Xiu Liu, Yanyu He, Wenhao Li, Liangwei Yao, Jiqing Wang, Wenxin Yang, Qianling Chen, Min Gao, Wei Huang, Bin Ma, Bin Ma

Subjects: Get full text

A Feasibility Study on the Potential Use of Near Infrared Reflectance Spectroscopy to Analyze Meat in Live Animals: Discrimination of Muscles by J. J. Roberts, J. Ch. Motin, D. Swain, D. Cozzolino

“…The results from this study demonstrated that the NIR region has the potential to noninvasively monitor some properties of meat associated with either fat or muscle characteristics and to differentiate either muscle or fat tissue analyzed through the skin. …”
Get full text

Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review by Jia Wen Xanthe Lin, Narmatha Maran, Amanda JiaYing Lim, Siew Bee Ng, Pey Sze Teo

Subjects: Get full text

Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels by Rendalai Si, Liang Ming, Xueyan Yun, Jing He, Li Yi, Qin Na, Rimutu Ji, Tungalag Dong

Subjects: Get full text

Porcine Cysticercosis Control in Western Kenya: The Interlink of Management Practices in Pig Farms and Meat Inspection Practice at Slaughter Slabs by Marie-Françoise Mwabonimana, Charles Muleke Inyagwa, Bockline Omedo Bebe, Eduard Kokan Shakala, Anthony Macharia King’ori

“…At the slaughter level (p<0.05), results of the butcher owners (76.9%) and slaughter slab workers (62.5%) revealed that meat inspection was not practiced adequately in the two areas of study. …”
Get full text