Identification of Candidate Genes Associated with Meat Production of Aberdeen Angus Cattle by Vladimir Kolpakov, Elena Bukareva, Dianna Kosyan, Alexey Ruchay, Vitaly Ryazanov

“…This study investigated the relationships among a number of economically useful carcass traits (slaughter weight, meat yield, and meat marbling) with a group of SNPs that can act as DNA markers. …”
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Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and Ubiquitination by Xinran Zhao, Saisai Wu, Chi Ren, Yuqiang Bai, Chengli Hou, Xin Li, Zhenyu Wang, Dequan Zhang

Subjects: “…meat tenderness…”
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The growth and meat quality of Siamese catfish fed different level of protein by Novieanto Purnomo, Nur Bambang Priyo Utomo, Zafril Imran Azwar

“…ABSTRACT   This study was to evaluate growth performance and meat quality of Siamese catfish Pangasianodon hypophthalmus fed on commercial diets with different protein levels. …”
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Risk assessment of chemical substances of safety concern generated in processed meats by Mónica Flores, Leticia Mora, Milagro Reig, Fidel Toldrá

“…This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the oxidation of lipids and proteins, Maillard reaction products like acrylamide and carboxymethyl lysine, and amines that can be generated and accumulated in fermented meats. …”
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Research Progress in Monitoring Technology of Cold Chain Logistics for Meat Products by Bin HAN, Dongmei LENG, Yuqian XU, Jianyang SHEN, Xin LI, Xiaochun ZHENG, Wei WANG, Dequan ZHANG, Chengli HOU

Subjects: “…meat products…”
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Effect of Moderate Red Meat Intake Compared With Plant-Based Meat Alternative on Psychological Well-Being: A 10-Wk Cluster Randomized Intervention in Healthy Young Adults by Tamlin S Conner, Nicola A Gillies, Anna Worthington, Emma N Bermingham, Jillian J Haszard, Scott O Knowles, Daniel R Bernstein, David Cameron-Smith, Andrea J Braakhuis

“…Background: A healthy diet has been proposed to support good mental health, but the addition of either red meat or meat alternatives is nuanced. Objectives: We aimed to determine if psychological and physiological well-being is differentially affected by consuming recommended weekly amounts of either lean red meat or plant-based meat alternatives (PBMAs) supplemented with a plant-rich diet. …”
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Increased Fat-Free Body Mass and No Adverse Effects on Blood Lipid Concentrations 4 Weeks after Additional Meat Consumption in Comparison with an Exclusion of Meat in the Diet of Young Healthy Women by Klaus J. Petzke, Susen Lemke, Susanne Klaus

“…Women volunteered to eat low-fat meat in addition to their habitual diet (M) or to exclude meat products from their diet (NOM). …”
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Review: Will “cultured meat” transform our food system towards more sustainability? by Jean-François Hocquette, Sghaier Chriki, Dominique Fournier, Marie-Pierre Ellies-Oury

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Frequency and perception of buffalo meat consumption by the population of Belem do Pará, Brazil by Pamella M. M. de Jesus, Mayrla F. Dantas, Luiz H. M. Martins, Antônio V. C. Barbosa, Natalia G. S. Barbosa

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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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Effect of Rearing Season on Meat and Intramuscular Fat Quality of Beni-Guil Sheep by Kamal Belhaj, Farid Mansouri, Marianne Sindic, Marie-Laure Fauconnier, Mohamed Boukharta, Hana Serghini Caid, Ahmed Elamrani

“…Twenty Beni-Guil-PGI female lambs were used to study the effects of rearing season on meat quality characteristics, fatty acids profile, and lipid content. …”
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Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat by Ilija V. Djekic, Jovan G. Ilic, Bartosz G. Sołowiej, Rastko I. Djekić, Igor B. Tomasevic

“…This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. …”
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Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers by Karthika Srikanthithasan, Marta Gariglio, Elena Diaz Vicuna, Margherita Profiti, Andrea Giorgino, Edoardo Fiorilla, Marta Castrica, Dino Miraglia, Sihem Dabbou, Flavia Gasperi, Ana Cristina Barroeta Lajusticia, Iolanda Altomonte, Rosalba Roccatello, Achille Schiavone, Claudio Forte

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Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran by Fatemeh Malekian, Margarita Khachaturyan, Sebhatu Gebrelul, James F. Henson

“…One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. …”
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The Use of Tanniferous Plants to Control Infestations of Haemonchus contortus Parasites in Meat Goats by Tyrell Kahan, Sally Williams, Ray Mobley, Ikechukwu Ezenwa, Eric Peterson

“… AN199, a 6-page fact sheet bu Tyrell Kahan, Sally Williams, Ray Mobley, Ikechukwu Ezenwa, and Eric Peterson, describes the use of tanniferous plants to control internal parasites in meat goats. Includes references. Published by the UF Department of Animal Science, March 2008. …”
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Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves by Hunin AbdElwhab Mohamed Tasnim, Sumarmono Juni, Fatoni Amin, Zeinalabdeen Abdelgadir Frah Amani, Fadhlurrohman Irfan, Muhammad Yusuf Hassan

“…Moringa oleifera leaves has potential as a natural tenderizing agent for goat meat, explicitly targeting the longissimus muscle. …”
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The climate impact and land use of cultivated meat: Evaluating agricultural feedstock production. by Hanno Kossmann, Thorsten Moess, Peter Breunig

“…As global demand for meat continues to rise, alternative and sustainable methods of production are being explored. …”
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Prevalence and Characterization of Staphylococcus aureus Isolated from Meat and Milk in Northeastern Italy by Debora Pinamonti, Marisa Manzano, Michela Maifreni, Silvia Bianco, Beki Domi, Alessia Ferrin, Jamila Anba-Mondoloni, Julien Dechamps, Roman Briandet, Jasmina Vidic

“…The prevalence of multidrug-resistant strains was higher in meat (16.67%) compared to milk (5.71%). The biofilm formation capability was assessed in most of the isolates (80% in milk and 100% in meat). …”
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Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid by Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang

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Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat by Svetlana Merenkova, Oksana Zinina, Olga Loretts, Olga Neverova, Pavel Sharaviev

Subjects: “…minced meat…”
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