Egg freshness during storage: the effect of laying hen age and shelf life prediction using a novel hybrid modeling method by Yifeng Lu, Jing Li, Zihao He, Linyun Chen, Huixin Tian, Chen Xu, Xinglian Xu, Minyi Han

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Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification by Robledo de Almeida Torres Filho, Henrique Pereira Cazedey, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

“…We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. …”
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Optimal control analysis of Taenia saginata bovine cysticercosis and human taeniasis by Damian, Kajunguri, Joshua, A. Mwasunda, Jacob I, Irunde

“…These results suggest that control measures such as improving meat cooking, meat inspection and treatment of infected humans will be effective for controlling taeniasis and cysticercosis in humans and cattle respectively. …”
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Quality and Flavor Analysis of 14 Kinds of Commercially Available Hemp Pepper Chicken by Cong LIU, Xin LIU, Peng WANG, Xinglian XU, Yin WANG, Jianchao LI

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Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose by Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

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Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf by Tracy Jaico, Himanshu Prabhakar, Koushik Adhikari, Rakesh K. Singh, Anand Mohan

“…The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. …”
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Biofilm removal mediated by Salmonella phages from chicken-related sources by Zhenzhen Ning, Lingling Zhang, Linlin Cai, Xinglian Xu, Ying Chen, Huhu Wang

“…This finding suggests that this phage cocktail has potential applications for the sterilization of Salmonella biofilm during meat processing.…”
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A genome-wide association study identified candidate regions and genes for commercial traits in a Landrace population by Guojian Ma, Guojian Ma, Xihong Tan, Xihong Tan, Ying Yan, Ying Yan, Tianyang Zhang, Tianyang Zhang, Jianhua Wang, Jianhua Wang, Xiaoling Chen, Xiaoling Chen, Jingya Xu, Jingya Xu

“…With the increasing demand for human health and meat production, identifying functional genomic regions and genes associated with these commercial traits is critical for enhancing production efficiency. …”
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Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin by Jing Zhang, Di Wu, Lan Tang, Xia Hu, Zhen Zeng, Wen Wu, Fang Geng, Hui Li

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Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops by Liming Zhao, Yin Zhang, Siya Guo, Wei Xiong, Hu Xia, Wenlong Liu, Zhongli Pan, Chandrasekar Venkitasamy

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Identifying the proportion of muscle tissue by biomarker peptides using quadrupole chromatography-mass spectrometry by D.V. Khvostov, N.L. Vostrikova, I.M. Chernukha, A.V. Kulikovskii

“…Current laboratory practices in determining the quality and safety of foodstuffs face a constant expansion of the list of controlled indicators, for the meat industry in particular. Thus, new standardized and certified methods based on in-depth studies of the biochemical indicators of meat and meat products are needed. …”
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ANTIMICROBIAL SUSCEPTIBILITY OF LISTERIA ISOLATED FROM FOOD PRODUCTS by G. S. Skitovich, K. V. Serova, N. B. Shadrova, O. V. Pruntova

“…Basic types of products containing Listeria monocytogenes include meat and semi-finished meat products (87.2%; n=34), poultry meat and semi-finished poultry meat products (10.3%; n=4), and pasteurized cream (2.6%; n=1). …”
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Comparison of the effects of production and processing parameters on the eating quality of lamb by L.J. Farmer, A.W. Gordon, D.W. Sanderson, J.S. Speers, T.D.J. Hagan, E.L. Swancott, J.L. Evans, D.J. Richards, E.M. Thomas

“…In this study, the effect of eighteen production and processing factors on the eating quality of Welsh Lamb was compared, using meat from 624 lambs and assessments by 1920 UK consumers. …”
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CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) by Nurjanah Nurjanah, Ruddy Suwandi, Taufik Hidayat, Vini Oktorina

“…The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). …”
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Burden of diet-related chronic diseases in Chinese and Japanese adults attributable to dietary risk factors from 1990 to 2021: a systematic analysis of the Global Burden of Disease... by Minyan Wang, Huan Ma, Chu Qin, Oscar Onayi Mandizadza, Haojie Ni, Yun Shi, Conghua Ji

“…Regarding dietary risk factors for diabetes, China is associated with a high red meat diet, whereas Japan is characterized by a high-processed meat diet.ConclusionBy comparing the burden of chronic diseases related to dietary factors in China and Japan, this study proposes strategies for national healthy diets, such as reducing sodium, processed meat, and red meat intake and increasing whole grains, vegetables, and fruit intake. …”
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Researches on the development of grading system and the determination of quality factors for fish by Nazif Anıl, Mustafa Nizamlıoğlu, Yusuf Doğruer

“…<p> On various sea fish the content of head, scales, fins, internal organs and fishbones ; the waste percentage ; the yield offish meat and the sensorial quality factors were determined. …”
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Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala by Rani Andaleeb, Danni Zhang, Shui Jiang, Yin Zhang, Yuan Liu

“…Spices could enhance the chicken meat flavour and work well in preservation. Chinese 5-spice blend (CS) and garam masala (GM) are routinely using spices in China and Pakistan, respectively. …”
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Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers by M. M. Farouk, M. Staincliffe, D. L. Hopkins, G. Wu, C. Che, A. E. D. Bekhit, M. J. Y. Yoo, A. Horita, G. Urquiola, C. Craigie, K. Taukiri, R. Zhang, H. Ho, M. J. Challies

“…Hotpot meat is a popular way of meat consumption in some Asian countries. …”
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Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound by Ruyu Zhang, Wangang Zhang, Xuan Dong, Meng Wai Woo, Siew Young Quek

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Significance and Characteristics of Listeria monocytogenes in Poultry Products by Abdollah Jamshidi, Tayebeh Zeinali

“…Listeria monocytogenes is one of the most common foodborne pathogens. Poultry meat and products are of the main vehicles of pathogenic strains of L. monocytogenes for human. …”
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