Village-Indigenous Chicken Bacterial Carriage after the Heavy Rains of 2018, Kenya: Indicator on Environmental Contamination with Pathogenic/Zoonotic Bacteria by Acsa Igizeneza, Lilly Caroline Bebora, Philip Njeru Nyaga, Lucy Wanjiru Njagi

“…If slaughter is not done right, these intestinal bacteria can easily cause contamination of respective chicken meat; thus, if pathogenic, it can cause food poisoning to consumers of the meat. …”
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A global analysis of portion size recommendations in food-based dietary guidelines by Fanny Salesse, Fanny Salesse, Alison L. Eldridge, Tsz Ning Mak, Eileen R. Gibney, Eileen R. Gibney

“…At a regional level, the highest median PS recommendations were seen in Europe for Meat, Fish and Pulses, in the Near East for Dairy products, and in Africa for most grain-based foods. …”
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Prevalence Rate and Infection Degree of Helminthiasis on Pigeon (Columbia Livia Domestica) in North Surabaya by Khurun'In Fadia Ihda Hanny, Djoko Legowo, Mufasirin, Kusnoto, Dian Ayu Permatasari, Poedji Hastutiek

“…Pigeon meat is an alternative option to other poultry meat such as chikens. …”
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Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management by Ramata Sissoko Cisse, Fatima Sarahi Aguilar, Sochi Bryan Ezenagu, Mahamane Saliou Cisse, Amadou Niang

“…The average daily waste amounted to 113.41 kg, consisting of 18.20 % disposable cutlery, 16.62 % fruits and vegetables, 9.47 % starch, 33.26 % grain, and 22.45 % meat and eggs. Out of the food categories collected, grains constitute the largest source of food waste by weight. …”
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Prospects of betulin application in broiler farming by M. V. Novikova, I. A. Lebedeva, L. I. Drozdova, A. V. Byuler

“…It was established that the phytobiotic consumption resulted in reduced deposition of subcutaneous and abdominal fat, higher biological value of meat by increasing the ash content, improved technological properties of meat due to increasing water-holding capacity of muscle fiber and intensity of formation and maturation of muscle fiber. …”
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Characterization of Modifiable Risk Factors for Colorectal Cancer by Imandra María García Méndez, Alexander Benavides Couto, Yaima Arrechea Betancourt, Claudia Beatriz Surí García, Fernando de la Mora Martín

“…The studied variables: age, sex, and modifiable habits: smoking, alcohol consumption, consumption of fruits, vegetables and vegetables, physical activity, consumption of processed meat and consumption of red meat. The information was collected through a survey. …”
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Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging by ZHANG Yue, YU Jiang, LIU Fei, ZHANG Yuyu, ZHANG Yimin, MAO Yanwei

“…To investigate the effect of dietary addition of Bacillus subtilis on the antioxidant capacity, meat color, protein oxidation, lipid oxidation and sensory quality of pork during storage in high-oxygen modified atmosphere packaging, 12 Duroc × Landrace × Yorkshire pigs were equally allocated into 2 groups that were fed a basal diet alone and in combination with B. subtilis, respectively. …”
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Mineral Characteristics and Organoleptic Properties of Musa balbisiana (Wild Banana) Pseudostem collected from San Francisco, Mainit, Surigao del Norte, Philippines and Incorporate... by G. Q. Diamola, E. C. Taer, R. J. C. Ferol, L. R. Antigro, B. C. Bagaipo

“… A patty is a crushed, compacted and flattened small cake of ground meat (beef) or fish or legumes, grains, vegetables, or meat alternatives usually fried. …”
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Introduction to Pasture-Raised Poultry: Getting Started by Brad Burbaugh, Elena Toro, Abel Gernat

“…Gernat, identifies the characteristics of alternative poultry production, explains the opportunities and challenges associated with pasture based production systems, provides an overview of breed selection for egg-type laying hens and meat-type birds, and discusses the equipment and practices that facilitate getting birds off to a good start. …”
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Guidance for Processing Beef Jerky in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“… This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. …”
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METHODS OF ANALYSIS OF RIBOFLAVIN by Syed Haider Abbas et al

“…Riboflavin (Vitamin B2) is a water-soluble vitamin present in dairy products, vegetables, wheat, egg yolk, and meat. A number of techniques have been used for the analysis of riboflavin alone and in mixtures including UV and visible spectrometry, mass spectrometry, fluorimetry, chromatography and electrochemical methods. …”
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Introduction to Pasture-Raised Poultry: Getting Started by Brad Burbaugh, Elena Toro, Abel Gernat

“…Gernat, identifies the characteristics of alternative poultry production, explains the opportunities and challenges associated with pasture based production systems, provides an overview of breed selection for egg-type laying hens and meat-type birds, and discusses the equipment and practices that facilitate getting birds off to a good start. …”
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Vlasta Javořická: Životní osudy spisovatelky a její rodiny v kontextu „Vítězného února“ by Petr Bartušek

“… The study focuses on the life of writer Vlasta Javořická, her husband František Zezulka, the director of significant meat factory on the border of Bohemia and Moravia, and their youngest daughter Václava after the 25th of February 1948. …”
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Longitudinal serological and virological survey of hepatitis E virus in wild boar (Sus scrofa majori, Maremman wild boar) and fallow deer (Dama dama) populations in a protected are... by Luca De Sabato, Mariagiovanna Domanico, Paola De Santis, Daniele Cecca, Giulia Bonella, Giovanni Mastrandrea, Roberta Onorati, Luigi Sorbara, Bianca Maria Varcasia, Barbara Franzetti, Andrea Caprioli, Antonio Battisti, Fabio Ostanello, Ilaria Di Bartolo

“…Serum and meat juice samples were tested using a commercial ELISA test for the detection of total anti-HEV antibodies. …”
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Exploring the acceptance of mozzarella cheese in school lunches among school-aged children: a pilot study by Xiaofang Lin, Qin Zhang, Qiong Wu, Wenxuan Huo, Xiaoying Zhang, Xiaoying Zhang, Shanshan Geng, Yizhou Lv, Yuanyuan Li, Yilun Wang, Yilun Wang, Linjing Dong, Xue Leng, Xue Leng, Zhenghao Lin, Ignatius Man-Yau Szeto, Ignatius Man-Yau Szeto, Zhixu Wang

“…Among the stir-fried dishes, students’ liking scores differed for cheese dishes made from different raw materials, pure meat food was more popular than vegetable food (P = 0.003), meat and vegetable food (P = 0.012). …”
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Guidance for Processing Beef Jerky in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“… This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. …”
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Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“… This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. …”
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Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“… This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. …”
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Guidance for Processing Fermented and Dried Sausage in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“… This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. …”
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Guidance for Processing Cured and Hot Smoked Sausage in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“… This recommended guidance is for specialty meat products processed at retail, for display and distribution at retail. …”
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