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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MEAT-SAM: More Efficient Automated Tongue Segmentation Model by Fudong Zhong, Chuanbo Qin, Yue Feng, Junying Zeng, Xudong Jia, Fuguang Zhong, Jun Luo, Min Yang

“…To tackle this challenge, this paper introduces a novel, more efficient automated tongue image segmentation model (MEAT-SAM). MEAT-SAM leverages a lightweight large model, a first in the field of tongue image segmentation. …”
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The possibility using of turkey and chicken meats on the traditional pastrami production by Yusuf Doğruer

“…In this resarch it was aimed to determine the chemical and microbiological qualities of pastrami produced lom turkey and chicken meat by traditional methods and to compare these properties with cattle meat pastrami. …”
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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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Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns by Ye Liu, Anqi Gao, Tiantian Wang, Yongqian Zhang, Gaoxiang Zhu, Sida Ling, Zhaozhao Wu, Yuhong Jin, Haoke Chen, Yuming Lai, Rui Zhang, Yuchen Yang, Jianyong Han, Yulin Deng, Yanan Du

“…Abstract Cultured meat needs edible bio-scaffolds that provide not only a growth milieu for muscle and adipose cells, but also biomimetic stiffness and tissue-sculpting topography. …”
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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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Impact of artificial meat as novel food: controversies and future perspectives by Marco Cintoni, Marta Palombaro, Gabriele Egidi, Elena Leonardi, Federica Gardin, Gabriele Pulcini, Emanuele Rinninella, Pauline Raoul, Maria Cristina Mele

“…Artificial meat, also called «synthetic», «cultured», or «in-vitro» meat, is growing in interest worldwide as a possible alternative protein source to regular meat derived from farm animals. …”
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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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Detection of Clostridium difficile in Retail Ground Meat Products in Manitoba by Monique Visser, Shadi Sepehrim, Nancy Olson, Tim Du, Michael R Mulvey, Michelle J Alfa

“…Because cooking of meat will not eradicate C difficile spores, this raises a concern regarding potential foodborne transmissibility of this organism.…”
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Effect of Supplementation with Antioxidants on the Quality of Bovine Milk and Meat Production by Cristina Castillo, Víctor Pereira, Ángel Abuelo, Joaquín Hernández

“…But beyond the clinical perspective, antioxidant supplementation provides an added value to the product obtained being either milk or meat. This paper reviews the beneficial aspects that provide antioxidant supplementation on quality of both products and that fit into the new concept that the consumer has a functional and healthy food. …”
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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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Comparison of sialic acid content in bovine and buffalo milk and meat by Michela Contò, Simona Rinaldi, Sebastiana Failla

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Application and Research Progress of Fat Substitutes in Meat Products Processing by Wantian XU, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU

Subjects: “…low-fat meat products…”
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Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs by Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk

Subjects: “…meat product…”
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