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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ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF CONVENTIONAL AND MICROWAVE PROCESSING OF SATAY KOMOH FROM MEAT OF THUNNUS SP. STORED FROZEN AT VARIOUS MEAT DONENESS by Hardoko, Djamaludin H., Tristany B.J.

“…The results showed that satay komoh from Thunnus meat made with a microwave was organoleptically preferred over conventional satay komoh, both in terms of color, aroma, taste, and texture attributes. …”
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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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Meat is healthy, green and vital to social and economic sustainability: frames used by the red meat industry during development of the Nordic Nutrition Recommendations by Amanda Wood, Janice Swan, Talia Masino, Bjørk Tørnqvist, Elin Röös

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Wild Game: Further Processing of Wild Game Meat by Jason M. Scheffler, Chad Carr, Michael Fioretto, Jennifer G. Bearden, Halie Corbitt

“… This publication discusses further processing considerations for wild game meat, including foodborne illness concerns, meat storage, thawing, sausage making, and curing. …”
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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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Adding Value to Livestock with Niche Meat Marketing Programs by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“… AN197, a 6-page report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses opportunities to add value to meat animals through existing specialty meat marketing programs and addresses potential challenges to developing a niche meat marketing program. …”
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Adding Value to Livestock with Niche Meat Marketing Programs by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“… AN197, a 6-page report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses opportunities to add value to meat animals through existing specialty meat marketing programs and addresses potential challenges to developing a niche meat marketing program. …”
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THE DEVELOPMENT OF MEAT CATTLE BREEDING IN CONDITIONS OF RUSSIAN EMBARGO by V. Svinukhov, S. Senotrusova, I. Makarova

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Examining Ethiopia's live animal and meat value chain by Asrat Ayza Wakaso, Yesihak Yusuf Mummed, Yonatan Kassu Yesuf

Subjects: “…Meat animals…”
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Microbial Contamination in Chicken Meat in Traditional Markets in Banyuwangi by Prima Ayu Wibawati, Yunia Chrismonica, Racca Biana Susanti, Mario Putra Himawan, Afaf Heny Sintya Devy, Juwita Ayu Nirmalasari, Abzal Abdramanov

“…This study aimed to analyze the microbial contamination of chicken meat and its pH value from traditional markets in Banyuwangi, East Java to ensure public health. …”
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Effect of Fermentation with Two Molds on Characteristics of Chicken Meat by Liping Guo, Yan Li, Shengchao Ding, Baowei Wang, Yinglian Zhu, Bin Pang, Ming Huang, Harvey Ho, Jiying Yu, Jingxin Sun

“…In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. …”
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Book Review: Meat Quality - Genetic and Environmental Factors by Duda Zbigniew

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Role of calpain system in meat tenderness: A review by Z.F. Bhat, James D. Morton, Susan L. Mason, Alaa El-Din A. Bekhit

“…Aging is a popular method used by meat industry for improving the sensory attributes of meat. …”
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Omics based technology application in poultry meat research by Huaijun Zhou, Austin Quach, Mahesh Nair, Behnam Abasht, Byungwhi Kong, Brian Bowker

Subjects: “…Meat quality…”
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A perspective on the regulation of cultivated meat in the European Union by Alessandro Monaco

“…In the European Union, the adequacy of the novel food framework to deal with cultivated meat has been questioned by several political initiatives at member state and Union levels. …”
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