The First Report of Ruminant Fascioliasis in Sabah, East Malaysia by Naim Che Kamaruddin, Muhammad Ali Imran Razali, Ibitoye Emmanuel Busayo, Noor Hazfalinda Hamzah, Lokman Hakim Idris, Nur Mahiza Md Isa

“…These retrospective studies were conducted in Makmal Diagnosa Veterinar Kota Kinabalu (MDVKK) and Sabah Meat Technology Centre (SMTC), Kinarut over a period of eleven years (2008–2018). …”
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Edge or Cloud Architecture: The Applicability of New Data Processing Methods in Large-Scale Poultry Farming by Gergo Toth, Sandor Szabo, Tamas Haidegger, Marta Alexy

“…As large-scale poultry farming becomes more intensive and concentrated, a deeper understanding of poultry meat production processes is crucial for achieving maximum economic and ecological efficiency. …”
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Inhibition of myotube formation by platelet-derived growth factor subunit B in QM7 cells by Sarang Choi, Sangsu Shin

“…These findings can help understand muscle differentiation and potentially improve poultry meat production.…”
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Systematic functional analysis and potential application of a serine protease from cold-adapted Planococcus bacterium by Weijun Leng, Xiaoyun Wu, Xianghui Qi, Hongying Liu, Li Yuan, Ruichang Gao

“…In addition, PmSpr288 was able to hydrolyze the meat proteins actin and myosin, and molecular docking results suggested that the crucial interaction between PmSpr288 and actin/myosin complexes was mainly occupied by hydrogen bonds. …”
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Traditional knowledge, uses, and perceptions of mushrooms among the Wixaritari and mestizos of Villa Guerrero, Jalisco, Mexico by Mara Ximena Haro-Luna, Felipe Ruan-Soto, Laura Guzmán-Dávalos

“…Even so, both cultures prefer mushrooms to other foods, including meat, especially Volvariella bombycina and Pleurotus djamor.…”
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Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages by Hongyang Ren, Yuanpeng Deng, Xinhui Wang

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The Effect of Calcium Hydroxideon Mortality of Ascaridia galli In Vitro by Inggarsetya Syah Audini, Setiawan Koesdarto, Ira Sari Yudaniayanti, Setiawati Sigit, Sri Mumpuni Sosiawati, Agus Sunarso

“…Ascaridiasis can be happened in either broiler or hens that can caused decrease of meat and egg productions. Ascaridiasis is a parasite that is most often found in poultry and cause high economic losses. …”
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Association of Dietary Habits and Interest for Food and Science versus Weight Status in Children Aged 8 to 18 Years by Els Vanderhulst, Aicha Faik, Johan Vansintejan, Inès Van Rossem, Dirk Devroey

“…Children from the food and science groups had more sweets and meat, had less fruit, and skipped less meals. Conclusion. …”
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Application of hybrid gate recurrent unit for in-store trajectory prediction based on indoor location system by Yi Zuo, Junhao Jiang, Katsutoshi Yada

“…In ILS experiments, we select crossing sections as universal background to filtering customers and their trajectories, and choose fish, vegetable, and meat sections as experiment target, so as to train a general prediction model for heterogeneous shopping behaviors. …”
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Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications by Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, Dyah Hesti Wardhani

“…Pea protein-based Pickering emulsions have demonstrated exceptional versatility, paving the way for innovative food applications such as 3D-printed foods, plant-based meat alternatives, and dairy substitutes. By consolidating recent breakthroughs, this study underscores the transformative potential of pea protein as a cornerstone for sustainable food technologies. …”
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Transcriptome Analyses Reveal Lipid Metabolic Process in Liver Related to the Difference of Carcass Fat Content in Rainbow Trout (Oncorhynchus mykiss) by Guo Hu, Wei Gu, Peng Sun, Qingli Bai, Bingqian Wang

“…Excessive accumulation of carcass fat in farm animals, including fish, has a significant impact on meat quality and on the cost of feeding. Similar to farmed animals and humans, the liver can be considered one of the most important organs involved in lipid metabolism in rainbow trout (Oncorhynchus mykiss). …”
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Non-Carcass Parts of Local Male Ducks Fed Commercial Feed Supplemented with Torch Ginger (Etlingera elatior) Flower Extract by Mohammad Badru Zaman, Ristika Handarini, Deden Sudrajat

“…The torch ginger (Etlingera elatior) is a herbaceous plant the flower of which is commonly used in feed to improve the quality of meat. This study was aimed at assessing the effects of giving commercial feed non-carcass portions of local ducks. …”
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From DNA to sustainability: the genomics approach in livestock production by Juan Carlos Gutiérrez-Añez

“…Since the discovery of DNA and the advancement of molecular genetics, it is well known that phenotypic characteristics (milk production, meat production, and absence of horn, among many others) are conditioned and governed mainly by DNA. …”
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Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts by Renyong Tang, Yurong Lu, Caiyun Hou, Jiaxuan Peng, Wei Wang, Xiulan Guo

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Foot-and-mouth disease in Asia by Md. Abdur Rahman, Farah Zereen, Md. Liton Rana, Md. Golzar Hossain, Masaru Shimada, Sukumar Saha

“…The virus spreads through direct and indirect contact, including semen, meat, fomites, ingestion, and aerosols. FMD has a severe economic impact due to the high morbidity and mortality, especially in young animals. …”
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Lack of Association between Toxocara Exposure and Suicide Attempts in Psychiatric Patients by Cosme Alvarado-Esquivel, Jesús Hernández-Tinoco, Luis Francisco Sánchez-Anguiano

“…Toxocara seropositivity was significantly higher (P=0.01) in male patients with consumption of raw dried goat meat than male patients without this consumption. …”
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New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology by Xin Liu, Di Wu, Yi Shao, Yongning Wu

“…The global shift towards sustainable food systems has sparked innovations in food sources and production systems, including cell-based meat, plant-based food products, precision fermentation, and 3D food printing. …”
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Sustainability decision-making in poultry slaughterhouses: A comparative analysis of AHP and fuzzy AHP by Hayati Mukti Asih, Agung Sutrisno, Cynthia E.A. Wuisang, Muhammad Faishal

“…The chicken meat industry is vital for global food security and economic growth but faces significant sustainability challenges, especially in balancing economic, environmental, and social aspects. …”
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The histological and chemical changes occured through the preparation stages of the pastrami produced by using automatic injection and press-machines by Mine Balıkçıer, Şahsene Anar, Hatice Erdost

“…When compared with the muscle sections from the meal before the production stages, the muscle fibres were swollen, endomysium was indefinite after brine injection, endomysium again became evident and the directions of the muscle fibres changed in the same primary bundles after the first and second pressing process, the muscle fibres became swollen again after covered with cemen paste. In the meat stage glycosaminoglicans accumulated in a few cells, but they disappeared after this stage. …”
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Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties by Javier García-Lomillo, Ma Luisa González-SanJosé, Raquel Del Pino-García, Miriam Ortega-Heras, Pilar Muñiz-Rodríguez

“…The use of RWPS could improve the flavor characteristics of meat products or enable using less intense cooking conditions with no changes in the flavor.…”
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