Classification of Beef, Goat, and Pork using GLCM Texture-Based Backpropagation Neural Network by Irma Saraswati, Rian Fahrizal, Anugrah Nuur Fauzan, Muchtar Ali Setyo Yudono

“…Identifying different types of meat is crucial for preventing fraudulent activities and improving food safety. …”
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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa by Mingming Li, Qiujin Zhu, Chao Qu, Xiaohui Gong, Yunhan Zhang, Xin Zhang, Shouwei Wang

“…Dry-cured meat products are considerably popular around the world due to unique flavor. …”
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Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes by Qianhui Zeng, Lili Ji, Wei Wang, Jiamin Zhang, Ting Bai, Ling Gan, Lin Chen

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Update of Indicator PCB Levels in Food in Southern Italy: Assessment of the Dietary Exposure for Adult and Elderly Population by Grazia Barone, Arianna Storelli, Rita Garofalo, Maria Maddalena Storelli

“…The levels of non-dioxin-like PCB indicators (iPCBs 28, 52, 101, 138, 153, and 180) were determined in food samples (seafood, meat and processed meat, milk and dairy products, hen eggs, olive oil, and other fats) to evaluate the exposure of adult and elderly population. iPCB levels in samples were in the following order: fishery products > meat and processed meat > milk and dairy products > olive oil and other fats. …”
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Metamaterial-based injection molding for the cost-effective production of whole cuts by Mohammad Ghosheh, Avner Ehrlich, Amit Fischer, Laura Pasitka, Merav Cohen, Yaakov Nahmias

“…Abstract The escalating global demand for meat products has intensified ecological concerns, underscoring the need for sustainable meat alternatives. …”
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The COVID-19 Pandemic and Diet Change by Hong Chuan Loh, Yin Kar Seah, Irene Looi

“…We note that there was a rise in plant-based food sales and a simultaneous decline in animal-based meat sales. Sales of meat and seafood plummeted for many reasons, including distrust in meat due to fear of virus contamination, price increases, and also for ethical reasons. …”
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A New Approach for the Utilization of Technical Egg Albumen Based on Acid–Thermal Coagulation by Plamen Saraliev, Desislav Balev, Desislava Vlahova-Vangelova, Nikolay Kolev, Stefan Dragoev

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DNA-based detection of Rat in the meatballs product using a real-time polymerase chain reaction method by Etin Diah Permanasari, Hadi Sunaryo, Adia Putra Wirman, Nuriza Rahmadini, Savira Yustinah Aggasy, Nurul Azmah Nikmatullah

“… The meat-based products are highly susceptible to counterfeiting, primarily due to high consumer demand of meat derivative products, such as meatballs. …”
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Emulsifying Properties of Dietary Fiber from Different Sources by Yao WANG, Xue ZHAO, Hao WU, Xinglian XU

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The buffalo supply chain in northeast of Brazil by Ricardo Alexandre Silva Pessoa, Luis Henrique Romani de Campos

“…The commercialization of the buffalo carcass as bovine is the main factor responsible for this condition. Buffalo meat needs to be marketed as buffalo meat for the activity to be recognized. …”
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Comparative Study of Bulgarian Linden Honey (<i>Tilia</i> sp.) by Anastasiya Yankova-Nikolova, Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Biljana Lowndes-Nikolova

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The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome by Tiantian Gu, Mingcai Duan, Li Chen, Yong Tian, Wenwu Xu, Tao Zeng, Lizhi Lu

“…Duck meat has a unique taste and nutritional value, but age probably affects meat quality. …”
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Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing by Carla María Blanco-Lizarazo, Indira Sotelo-Díaz, José Luis Arjona-Roman, Adriana Llorente-Bousquets, René Miranda-Ruvalcaba

“…The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. …”
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La viande de chien à l’âge du Fer : quels individus pour quelles consommations ? by Marie-Pierre Horard-Herbin

“…Trying to define the common consumption of dog meat during the Iron Age ideally needs to link canine morphologies with the context of dog consumption, to find if the form defines the use. …”
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Healthy Eating: Improving Your Convenience Foods by Emily Minton

“…You can improve the nutritional quality by adding vegetables, fruit, and/or meat and meat alternatives. This 2-page fact sheet was written by Emily Minton and published by the UF Department of Family, Youth and Community Sciences, May 2012. …”
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Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis by Paul-Corneliu Boișteanu, Bianca-Georgiana Anchidin, Marius-Mihai Ciobanu

“…One of the most significant industries in the world is the meat sector, and development into new goods is ongoing due to high customer demand and fierce market competition. …”
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Antioxidant radical scavenging capacity and total carotenoid content of narrow-clawed crayfish (Pontastacus leptodactylus, Eschscholtz, 1823) in Atikhisar Reservoir (Çanakkale, Tür... by Acarlı Sefa, Kızılkaya Bayram, Vural Pervin, Berber Selçuk, Kale Semih, Acarlı Deniz

“…In this study, antioxidant radical scavenging capacity and total carotenoid content in the meat and shells of Pontastacus leptodactylus were investigated. …”
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Healthy Eating: Improving Your Convenience Foods by Emily Minton

“…You can improve the nutritional quality by adding vegetables, fruit, and/or meat and meat alternatives. This 2-page fact sheet was written by Emily Minton and published by the UF Department of Family, Youth and Community Sciences, May 2012. …”
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Which is the shear force that defines the lamb's sensory acceptance? by Heloísa Valarine Battagin, Yana Jorge Polizer Rocha, Luciana Ruggeri Menezes Gotardo, Letícia Zanichelli de Oliveira, Letícia Aline Gonçalves, Aline Giampietro Ganeco, Susana Cardoso, Ricardo Targino Moreira, Judite Lapa Guimarães, Sarita Bonagurio Gallo, Marco Antonio Trindade

“…Abstract The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. …”
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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage by Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang

“…This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO2-modified atmosphere packaging (MAP) during refrigerated storage using a culture-dependent method and 16S rDNA identification. …”
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