Influence of Cooking by Boiling on Lead and Cadmium in Meat and Liver of Chickens by Wasan E Hashem, Raghad A Abdaljaleel

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Sensory acceptability of buffalo meat compared to beef by Luis A. de la Cruz-Cruz, Cristian Larrondo-Cornejo, Patricia Roldán-Santiago, René Rodríguez-Florentino

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USING OF ELECTROSPUN CHROMIUM OXIDE NANPFIBER TO INCREASE THE SHELF LIFE OF FROZEN BEEF BURGER by Majd A. A, Alrubeii, A. M. S., L. T. Al–Hadedee

Subjects: “…protein, meat processing ,WHC, food safety…”
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Circulation, consommation mondiale des viandes et obésité : coïncidences ou co-incidences ? by Hervé Théry, Patrick Caron

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Consommation et exploitation des ressources animales en Auvergne et en Languedoc de l’Antiquité tardive au haut Moyen Âge by Cyprien Mureau

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Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality by Duygu Balpetek Külcü, Ümit Gürbüz

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Deteksi Bakteri Patogen Pada Daging Ayam Broiler Sebagai Skrining Foodborne Diseases Di Kabupaten Jember by Enny Suswati, Supangat Supangat, Alya Wafaul Lutfadaturroifa, Dava Rizky Pratama

Subjects: “…chicken meat…”
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‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 by Arnaud Page

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Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat by Ana Clara L. Pavanello, Rebeca P.F. Catarino, Claudimara da S. Portela, Jaquellyne B.M.D. da Silva, Vinícius A.B. Mascareli, Viviane L.L. da Costa, Bárbara G. Vicenzi, Fernanda J. Mendonça, Sandra H. Prudencio, Tatiana C. Pimentel, Adriana L. Soares

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A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals by Boin Lee, Young Min Choi

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Total phosphorus content in meat products on the market of the Republic of Serbia and regulatory compliance by Petričević Maja, Stanišić Nikola, Keškić Tanja, Petričević Veselin, Nikšić Dragan, Pisinov Boris, Stamenić Tamara

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Meat yield and chemical quality of crayfish (astacus leptodactylus esch., 1823) in kehan dam lake by Ayşe Gürel, Bahri Patır

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Frequency and perception of buffalo meat consumption by the population of Belem do Pará, Brazil by Pamella M. M. de Jesus, Mayrla F. Dantas, Luiz H. M. Martins, Antônio V. C. Barbosa, Natalia G. S. Barbosa

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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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Determination of extended spectrum beta-lactamase producing escherichia coli strains in chicken meat samples by Güzin İplikçioğlu Çil, Görkem Cengiz, Buse Arslan, Ufuk Tansel Şireli

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Novel Foods and EU Law: Facing Ethical Lines by Ernestyna Niemiec

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Du cobaye aux nuggets by Frédéric Graber

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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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The Impact of MSTN Gene Editing on Meat Quality and Metabolomics: A Comparative Study Among Three Breeds of MSTN-Edited and Non-Edited Cattle by Shan Luo, Yuanqing Liu, Lige Bu, Dezheng Wang, Zhaoyu Wen, Yuqing Yang, Yanan Xu, Di Wu, Guangpeng Li, Lei Yang

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Legal Analysis of Qurban Meat Distribution to Non-Muslim Citizens from a Maslahah Perspective by Gumri Panawari Lubis, Hasan Matsum, Dhiauddin Tanjung

Subjects: “…Analysis, Distribution, Sacrificial Meat, Non-Muslims, Maslahah…”
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