Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods by Insha Kousar Kalem, Z.F. Bhat, Sunil Kumar, Ajay Desai

“…The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. …”
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Portable E-nose for Enhanced Pizza Toppings Recognition using MQ Gas Sensors by Aziz Amari, Rachida Belloute, Mohammed Diouri

“…Kadid was similar to plain meat with respect to perception and preference. The experiment was performed on 101 prepared pizza-topping samples. …”
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Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage by Rui Wang, Yongqing Liu, Ying He, Caiping Feng, Xiufang Xia

“…IntroductionFrozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. …”
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Use of Whey and Whey Preparations in the Food Industry – A Review by Królczyk Jolanta B., Dawidziuk Tomasz, Janiszewska-Turak Emilia, Sołowiej Bartosz

“…The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.…”
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Differences in Salmonella Serovars Response to Lactic Acid and Peracetic Acid Treatment Applied to Pork by Mariana Fernandez, Alexandra Calle

“…Pathogen control in the meat industry relies on the effectiveness of postharvest interventions in reducing microbial populations. …”
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Does the habitual dietary intake of adults in Bavaria, Germany, match dietary intake recommendations? Results of the 3rd Bavarian Food Consumption Survey by Florian Rohm, Nina Wawro, Nina Wawro, Sebastian Gimpfl, Nadine Ohlhaut, Melanie Senger, Christine Röger, Martin Kussmann, Kurt Gedrich, Jakob Linseisen, Jakob Linseisen

“…Compared to BVS II data, favorable changes refer to lower consumption of total meat (especially processed meat) and soft drinks, and an increased intake of vegetables. …”
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USDA Inspected Livestock Slaughter Facilities in Florida by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…AN203, a 3-page illustrated fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, provides a comprehensive list of USDA inspected meat animal slaughter facilities in Florida. Published by the UF Department of Animal Science, July 2008. …”
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Comparing Genetic Value of Bulls from Different Breeds: Across Breed EPDs by Gary R. Hansen

“…Hansen, describes how to use tables developed by the US Meat Animal Research Center (MARC) which provide adjustment factors to allow for the calculation of across-breed expected progeny differences (AB-EPDs) to assess genetic potential across different breeds. …”
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Compare the Cost per Serving by Jennifer Hillan, Claudia Peñuela

“… To find the best buy on certain foods, like meat, it’s important to compare the cost per serving. …”
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Comparing Genetic Value of Bulls from Different Breeds: Across Breed EPDs by Gary R. Hansen

“…Hansen, describes how to use tables developed by the US Meat Animal Research Center (MARC) which provide adjustment factors to allow for the calculation of across-breed expected progeny differences (AB-EPDs) to assess genetic potential across different breeds. …”
Get full text

USDA Inspected Livestock Slaughter Facilities in Florida by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…AN203, a 3-page illustrated fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, provides a comprehensive list of USDA inspected meat animal slaughter facilities in Florida. Published by the UF Department of Animal Science, July 2008. …”
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Compare the Cost per Serving by Jennifer Hillan, Claudia Peñuela

“… To find the best buy on certain foods, like meat, it’s important to compare the cost per serving. …”
Get full text

A light microscopic investigation on the histology and alpha-naphthyl acetate esterase (anae)- and acid phosphatase (acp-ase) positive lymphocyte localization in the hemal nodes of... by Nariste Kadıralieva, Emrah Sur, Tuğba Özaydın, Şamil Sefergil

“…<p> <b>Conclusions: </b> Yaks are very important animals for Krygyzstan economi as food source because they provide milk, milk products, meat, and meat products. Besides, yaks can survive and adaptable to the highly extreme ecological conditions such as high altitude, very low annual average temperature, short growing season for calf, and great seasonal variation in feed supply. …”
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Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage by Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, Sharareh Mohseni

“…The appropriate dose of these nanoemulsion can develop meat products at lowest amount of nitrite in Mortadella sausage formulations, although, further research should be conducted on the mechanism of action AEO/CEO nanoemulsion concerning appearance and nitrite reduction in the meat products.…”
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Transcriptome-based insights into the calcium transport mechanism of chick chorioallantoic membrane by Qun Huang, Ran Yang, Qia Wang, Hui Teng, Hongbo Song, Fang Geng, Peng Luo

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INNOVATIONS IN THE USE OF ACIDIFIERS: MODERN SOLUTIONS FOR LIVESTOCK PRODUCTION AND INTELLECTUAL PROPERTY ASPECTS by I. Chernega, L. Fihurska, B. Iegorov, A. Makarynska, O. Tsiundyk

“…The growing demand for animal products, in particular meat and eggs, leads to an increase in the number of animals and poultry and the need for effective solutions for their complete nutrition. …”
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Analysis the effect of handling facilities on the quality of fishes landed at fish auction market by Ratih Purnama Sari, Yaser Krisnafi, Ayu Rizky Amalia, Edy Miswar

“…The pH value was obtained by testing the fish meat sample on the meat pH meter, while the organoleptic value was obtained by looking at the physical condition of the fish using a score sheet of fresh fish quality parameters. …”
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High Prevalence of <i>Salmonella</i> spp. in Ready-to-Eat Artisanal Pork Sausages Sold at Food Outlets in Quindío, Colombia by Elizabeth Jaramillo-Bedoya, Liliana Janeth Flórez-Elvira, Iván Darío Ocampo-Ibáñez

“…Most outbreaks of this disease are commonly associated with consuming contaminated meat products, hence the importance of monitoring ready-to-eat artisanal pork sausages for the presence of these bacteria. …”
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Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion by Shuzo Hashimoto, Naoya Ikenaga, Atze Jan van der Goot, Leonard M.C. Sagis

“…Routes to include oil in meat alternative products made through high moisture extrusion were investigated. …”
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The Indoor Concentration and Size Distribution of Airborne Bacteria in a Typical Traditional Market by Yi-Tang Chang, Wen-Te Liu, I-Chun Chen, Cheng-Che Chiang, Sai Hung Lau

“…The presence of AB in the environment was influenced by the specific products being sold, particularly in areas where vendors sold fresh poultry and livestock meat. These areas exhibited a higher concentration of AB. …”
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