Improving the physiological status of broiler chickens using rosemary leaf meal and sodium bentonite as ammonia gas control agents by Mercy Chisara Ogwuegbu, Fredrick Ugochukwu Udeh, Josephine Chinenye Ugwuozor, Precious Ezinne Okoye, Joy Chimela Kalu, Emmanuel Chinonso Arum, Doctor Mziwenkosi Nhlanhla Mthiyane

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Influence of green tea powder on the performance, nutrient utilisation, caecal microbiota profile and meat quality of broiler chickens by D.V. Thomas, A.L. Molan, Y. Singh, V. Ravindran

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Comparison of different methods for identification of meat species in meat products by Yusuf Özşensoy, Seyda Şahin

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Contamination of Japanese Retail Foods With Enterotoxigenic Clostridium Perfringens Spores by Takahiro Ohnishi, Maiko Watanabe, Yusuke Yodotani, Emiri Nishizato, Seiya Araki, Satomi Sasaki, Yukiko Hara-Kudo, Yuka Kojima, Naoaki Misawa, Nobuhiko Okabe

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The effect of different cooking techniques on some sensory properties of pheasant meats by Yılmaz Seçim, Serdar Güler, Zahit Kutalmış Kaya, Yusuf Biçer, Emre Arslan, Kemal Kırıkçı

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IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS by Rezki Amelia Aminuddin A.P., Hari Purnomo

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Instituto de Investigaciones en Procesos Tecnológicos Avanzados, Universidad Nacional del Chaco Austral. Presidencia Roque Sáenz Peña, Chaco, Argentina by Sebastiana Failla, Michela Contò, Antonio Borghese, Vittoria Lucia Barile

Subjects: “…buffalo meat…”
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Sustainability of buffalo farming in different environments in the world by Antonio Borghese, Vittoria Lucia Barile, Antonella Chiariotti

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Beef Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Beef Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (<i>Lepus europaeus</i> Pallas) by Gabriela Frunză, Marius-Mihai Ciobanu, Otilia Cristina Murariu, Răzvan-Mihail Radu-Rusu, Paul-Corneliu Boișteanu

Subjects: “…meat…”
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Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels by Rendalai Si, Liang Ming, Xueyan Yun, Jing He, Li Yi, Qin Na, Rimutu Ji, Tungalag Dong

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Bioimpedance as an alternative tool for subjective, visual scoring of a prevalent ham quality defect by Abie Sisay Mebre, Suliga Paweł, Egelandsdal Bjørg, Münch Daniel

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The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics by Seher Kaya, Ramazan Gökçe, Hüsnü Yusuf Gökalp

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Influence of the housing system on carcass composition and meat quality of laying hens after the laying period by Marcin Wegner, Dariusz Kokoszyński, Joanna Żochowska-Kujawska, Marek Kotowicz, Joanna Frischke-Krajewska

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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

Subjects: “…goose meat…”
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The Impact of Innovation on the Global Competitiveness of Polish Meat and Dairy Enterprises by Agnieszka Tul-Krzyszczuk, Paweł Jankowski

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Meat consumption and racial/ethnic disparities in population-based study in the city Campinas, Brazil by Samara Agda dos Santos, Josiane Steluti, Natália Simonian Rodrigues Valente Ghedini, Semíramis Martins Álvares Domene

Subjects: “…Meat…”
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Interactive effect of dietary metabolizable energy levels with amino acid density in male broiler chickens: Carcass yield, nutrient intake, digestibility and excretion by Mehdi Toghyani, Shemil MacElline, Peter H. Selle, Sonia Y. Liu

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Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives by Melissa Kavanaugh, Diana Rodgers, Nancy Rodriguez, Frédéric Leroy

Subjects: “…red meat…”
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