The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality by Arshia Shireen, Amanda J. Wright

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Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products by Kathrine H. Bak, Susanne Bauer, Christoph Eisenreich, Peter Paulsen

Subjects: “…cured meat…”
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Sauver la planète, un burger à la fois : Les stratégies communicationnelles de la viande végétale by Mathieu Chaput, Alexander Paulsson

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How can the buffalo carcass be used rationally? by Ricardo Alexandre Silva Pessoa

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Investigation of listeria spp in chicken meat consumed in erzurum by Emre Kaya, Mustafa Atasever

Subjects: “…chicken meat…”
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Multiple Forms of Mountain-Area Dairy Farms Converting From Milk to Meat by Hélène Rapey

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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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The Possible Impacts of Financial Nudging in the Food Infant Industries: Beyond Meat Case Study by Igor Olech, Michał Wielechowski

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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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Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina by Gladis Rébak, Gladys Obregón, Diego Gómez, Laura Vázquez-Acosta, Mariano Pino, Julia Obregón, Rosa Molina, Victoria Cantero, Luz Segovia-Espinola

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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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Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy by Z. Ozbekova, A. Kulmyrzaev

Subjects: “…meat…”
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La viande rouge : un critère de virilité dans la Rome antique ? IIe siècle-IIe siècle ap. J.-C.) by Christophe Badel

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Effect of titin phosphorylation on degradation of titin from skeletal muscles by Ying Wang, Xin Li, Dequan Zhang, Zheng Li, Baocai Xu, Jie Zhu

Subjects: “…Meat…”
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Circulação, consumo mundial de carne e obesidade: coincidências ou co-incidências? by Hervé Théry, Patrick Caron

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Isolation, genotyping and antibiotic resistance analysis in Salmonella species isolated from turkey meat in Isfahan, Iran by Farhad Lajmorak, Seyedeh Ommolbanin Ghasemian, Majid Gholami-Ahangaran

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Editorial: Animal-derived foods in our diets: nutrition, health and social implications by Jeff Wood, Carlotta Giromini, Ian Givens

Subjects: “…meat…”
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A strategy to increase lamb meat consumption from a relationship marketing perspective by María Teresa Maza, Keyla Alvarez, Pilar Uldemolins

Subjects: “…lamb meat…”
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Investigations on the presence of salmonella spp. aınd campylobacter spp. in chicken meats sold at retail markets in konya by H. Hüseyin Hadimli, Osman Erganiş, Ahmet Güneri, Dilek Öztürk, Kürşat Kav

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EFFECT OF SOME ESSENTIAL OIL AND ORGANIC ACIDS ON BLOOD PICTURE , LIPID PROFILE AND INTESTINAL HEALTH IN BROILER CHICKENS by Saad M. H., S. S. Hameed, A. J. Ali

Subjects: “…Fatty acids, duodenum, prebiotic ,poultry, meat…”
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