Working conditions: Reorganisation of the meat industry by Thorsten Schulten

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Food Processing: The Meat We Eat by Erica L. Bub, Keith Schneider, Chad Carr, Matt Hersom

“…Recently, the media has focused on certain meat products, giving them names such as “pink slime” and “meat glue.” …”
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Strategies to Improve Meat Quality and Safety by Agostino Sevi, Rosaria Marino, José M. Lorenzo, Brigitte Picard, Angelica Simone Cravo Pereira

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Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat by Mengyang Liu, Xinping Lin, Jing Yang, Xu Yan, Chaofan Ji, Huipeng Liang, Sufang Zhang, Liang Dong

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Toxic Trace Elements in Meat and Meat Products Across Asia: A Comprehensive Literature Review and Implications for Human Health by Jose L. Domingo

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Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia by Kibrom Zerabruk, Negussie Retta, Diriba Muleta, Anteneh T. Tefera

“…This study was aimed at analyzing the hygiene indicator microorganisms and pathogens of minced meat and contact surface materials in butcher shops in Addis Ababa, Ethiopia. …”
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Florida 4-H Tailgate: Meat Selection by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“… The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. …”
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Health and sustainability: The nutritional value of snail meat by Mihail Garkov, Kremena Nikovska

Subjects: “…snail meat…”
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Lamb and Variety Meat Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry Eubanks

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How do consumers evaluate buffalo meat? by Ricardo Alexandre Silva Pessoa, Marilia Celeste Tavares Fernandes, María Luciana Menezes Wanderley Neves, Thales Freire Arival, Fabiana Carvalho Vasconcelos Pessoa

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Toxoplasmosis in Pork Meat: a Health Risk by Mildre Mercedes Vidal del Río, María Fernanda Latorre Barragán, Darwin Rafael Villamarín Barragán, Aldemar Alejandro Monsalve Guamán

“…The objective of this investigation was to identify the clinical manifestations of toxoplasmosis in pork meat and the possible risks to human health. A literature review was performed in the Scopus, Cochrane, Web of Science, PubMed, Library, and Embase databases up to October 2022. …”
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Quality of Cattle Meat and Its Compositional Constituents by Umer Seid Geletu, Munera Ahmednur Usmael, Yesihak Yusuf Mummed, Abdulmuen Mohammed Ibrahim

“…Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. …”
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Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…American consumers are confused about the differences between meat products with special marketing claims (i.e., organic, natural, naturally raised, and grass-fed) and regular or commodity meat products. …”
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Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…AN191/AN191: Specialty Meat Marketing Claims: What's the difference? (ufl.edu) …”
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Sensory acceptability of buffalo meat compared to beef by Luis A. de la Cruz-Cruz, Cristian Larrondo-Cornejo, Patricia Roldán-Santiago, René Rodríguez-Florentino

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Lamb and Variety Meat Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry Eubanks

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Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…American consumers are confused about the differences between meat products with special marketing claims (i.e., organic, natural, naturally raised, and grass-fed) and regular or commodity meat products. …”
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Traditional Meat Products: Improvement of Quality and Safety by Marta Laranjo, Régine Talon, Andrea Lauková, Maria J. Fraqueza, Miguel Elias

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Florida 4-H Tailgate: Meat Selection by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“… The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. …”
Get full text

Specialty Meat Marketing Claims: What's the Difference? by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…AN191/AN191: Specialty Meat Marketing Claims: What's the difference? (ufl.edu) …”
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