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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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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Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage by Yousung Jung, Soomin Oh, Sangrok Lee, Hee-Jeong Lee, Hyo-Jun Choo, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Aera Jang

“…We evaluated the quality, storage stability, and flavor-related compounds of breast meat from a novel Korean native chicken breed (Woorimatdag No. 2; WRMD2) and commercial broiler (CB) during seven days of aerobic cold storage. …”
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RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION by Orădan Cristian Adrian, Timar Adrian Vasile

Subjects: “…meat…”
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Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence by Spychaj Anita, Szalata Marlena, Słomski Ryszard, Pospiech Edward

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Florida 4-H Tailgate: Smoking and Slow Cooking Meat 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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Florida 4-H Tailgate: Smoking and Slow Cooking Meat 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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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review by Hanxiao Bao, Yuxi Wang, Yue Huang, Yuhao Zhang, Hongjie Dai

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Approaches to Developing New Complex Meat Products with Preset Qualitiy by Alexei S. Miroshnik, Ivan F. Gorlov, Marina I. Slozhenkina

“…A profitable meat-processing business relies on the rational use of its resources, which, in its turn, depends on the constant improvement of product formulations and development of new ones. …”
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Cointegration analysis of broiler meat and broiler feed prices in turkey by Mehmet Saltuk Arıkan, Mustafa Bahadır Çevrimli, Ahmet Cumhur Akın, Burak Mat, Mustafa Agah Tekindal

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USE OF RAPID METHODS FOR TESTING MEAT, VISCERA AND ANIMAL PRODUCTS by A. V. Tyunev, M. V. Alekseyeva

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Resistance to corporate agri-food. The case of plant-based meat by Alessandro Bonanno

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