An investigation of the formulation and nutritional composition of modern meat analogue products by Benjamin M. Bohrer

“…Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. …”
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Effect of Amyloid Protein Fibrils on the Quality of Frozen Minced Meat by WU Xiao, LIU Zhanghanyu, LIU Shuo, WANG Mengting, SUN Xiaoshuai, LI Teng

“…The results showed that APFs could significantly increase the WHC, improve the thermal gelation characteristics, and reduce protein oxidation without significantly changing the color of frozen minced meat. Therefore, APFs are a potential excellent cryoprotectant for minced 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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Effect of fructo-oligosaccharides on growth performance and meat quality in broilers by ZhiHui Yan, XiaoWu Tang, RunTao Wu, Can Yang, YunMiao Jiang, Xuan Wang, QingHai Tang, YongLing Hu, LeLi Wang, Zhi Jiang

“…This study investigated the fructo-oligosaccharides (FOS) on growth performance and meat quality in broilers. Total 160 Xianghuang broilers aged 2 months were randomly assigned into 2 groups, CON (control), FOS (supplemented 0.5% fructo-oligosaccharides in diet). …”
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Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure by Miek Schlangen, Iris van der Doef, Atze Jan van der Goot, Mathias P. Clausen, Thomas E. Kodger

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Knowledge, Attitude, and Practices (KAP) Regarding Meat Safety and Sanitation among Carcass Handlers Operating and Assessment of Bacteriological Quality of Meat Contact Surfaces at the Marrakech Slaughterhouse, Morocco by Mohammed Amine Bahir, Ikram Errachidi, Mouhssine Hemlali, Bouchaib Sarhane, Asmae Tantane, Alami Mohammed, Bouchra Belkadi, Abdelkarim Filali-Maltouf

“…According to the Moroccan Court of Auditors, the meats are prepared in slaughterhouses that do not meet the basic conditions required by Moroccan standards. …”
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Enhancing detection of STEC in the meat industry: insights into virulence of priority STEC by Mai-Lan Tran, Sabine Delannoy, Patrick Fach

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Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings by Tatiana Flores, Alejandra Rojas-Graü, Juan Ignacio Maté, Jesús Esparza

“…Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. …”
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Research Progress on Metabolic Regulation of Lysosomes and Their Regulatory Mechanism on Meat Tenderness by DONG Yushan, DU Rui, SU Rina, YAO Lili, DU Xuerong, LI Chenlong, WU Junqin, HOU Yanru, LUO Yulong

“…Tenderness is one of the most important indicators to judge meat quality, and it is also the most important sensory index for consumers to choose meat. …”
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Effect of dietary microalgae on growth performance and health in meat-type quails by Samar M. Mohamed, Mahmoud Alagawany, Mohamed S. El-Kholy, Mohamed M. El-Mekkawy, Ayman S. Salah, Youssef A. Attia, Rashed A. Alhotan, Alessandro Di Cerbo, Antonia Lestingi

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Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing by Zhi Qu, Chunqian Feng, Ruiling Li, Nan Liu, Shanqing Zheng

Subjects: “…Cantonese cured meat…”
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THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES by Maria-Cristina Gliga (Colciar), Adriana Paula David, Giorgiana Mihaela Catunescu, Ioana Maria Bodea, Manuel León Camacho, Maria Tofana

Subjects: “…ph, meat, meat aging, romanian spotted, black angus…”
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The contribution of artificial meat in reducing carbon emission and mitigating climate change by Hu Qiongyue

“…As an alternative, artificial meat, or cultured meat, has emerged as a potential solution to reduce the environmental impact of meat production. …”
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Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals by Mustafa M. Farouk, Guojie Wu, Deborah A. Frost, Maryann Staincliffe, Scott O. Knowles

“…The impact of the following on beef digestibility was determined by static in vitro methods: (1) age of cattle; (2) muscle rigor state, ultimate pH, and mincing/particle size; (3) muscle/meat cut; (4) organ meats; and (5) meat accompaniments. …”
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Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products by WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying

Subjects: “…plant-based meat products; sodium reduction; fibrous structure formation; plant protein extraction; membrane filtration…”
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The Effect of Meat and Bone Meal on Yield and Herbage Quality in Silage Maize by Anna Nogalska, Marta Borsuk-Stanulewicz, Zenon Nogalski

“…The purpose of this field study was to assess the impact of meat and bone meal (MBM) on maize. The experimental procedures were as follows: (1) without fertilization; (2) inorganic nitrogen, potassium, and phosphorus; (3) 1.0 Mg·ha⁻¹ MBM; (4) 1.5 Mg·ha⁻¹ MBM; and (5) 2.0 Mg·ha⁻¹ MBM. …”
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Antibiotic resistance: a challenge for the meat processing industry – a review by Ștefania Alina Brașoveanu, Diana Mihaela Alexandru, Irina Macovei, Ionuț Gheorghe, Constantin Savu

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Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources by Alan Portal D’Almeida, Tiago Lima de Albuquerque

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Inter-Laboratory Validation of Method to Determine Residual Enrofloxacin in Chicken Meat by Joo Hee Chung, Kun Cho, Seongnyeon Kim, So Hyeon Jeon, Jeoung Hwa Shin, Jueun Lee, Yun Gyong Ahn

“…An inter-laboratory study was performed to evaluate the performance of a method developed for the quantification of enrofloxacin in chicken meat. Liquid-liquid extraction combined with a clean-up procedure based on solid-phase extraction followed by a liquid chromatography-tandem mass spectrometric method was used by three individual laboratories. …”
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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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