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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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

Subjects: Get full text

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) …”
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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Using of chicken and turkey meat in salami production by Mustafa Atasever, Abdullah Keleş, Ahmet Güner, K.Kaan Tekinşen

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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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Effects of Diets Containing Extruded Linseed and <i>Padina pavonica</i> Algae on Meat Rabbit: Carcass Performance and Meat Quality by Nour Elhouda Fehri, Michela Contò, Marta Castrica, Alda Quattrone, Gianluca Renzi, Sabrina Di Giovanni, Stella Agradi, Daniele Vigo, Gabriele Brecchia, Laura Menchetti, Claudia Maria Balzaretti, Doriana Beqiraj, Egon Andoni, Giulio Curone, Sebastiana Failla

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Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity by Hailei Sun, Jia Wang, Jina Han, Xiaolong Li, Juan Zhao, Yimin Zhang, Jingxin Sun

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Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction by Chen Chen, Jia Chen, Yan Zhang, Yongbo Li, Zan Wang, Xian Li, Wei Zhou, Zhisheng Zhang

“…Both the relationships between meat weight and DNA weight and between DNA weight and DNA copy number (C) were nearly linear within the dynamic range. …”
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