INHIBITION OF LIPID PEROXIDATION AND MICROBIOLOGICAL IMPROVEMENT OF BROILER THIGH QUALITY AND CHARACTERISTICS BY ADDING CYPERUS ROTUNDUS POWDER AND VITAMIN E TO CHICKEN FEED by A. A. Al-Azzami, Th. T. Mohammed, S. M. Farhan

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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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Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon by Molina Jan Roland G., Frías-Celayeta Jesús María, Bolton Declan J., Botinestean Cristina

Subjects: “…cured meat…”
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Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils by Tainara Santos Oliveira, Rogeria Comastri de Castro Almeida, Vanessa de Lima Silva, Cláudio Vaz Di Mambro Ribeiro, Leilson Rocha Bezerra, Camila Duarte Ferreira Ribeiro

Subjects: “…meat preservation…”
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Impact of dietary lysophospholipids supplementation on growth performance, meat quality, and lipid metabolism in finishing bulls fed diets varying in fatty acid saturation by Meimei Zhang, Haixin Bai, Ruixue Wang, Yufan Zhao, Wenzhu Yang, Jincheng Liu, Yonggen Zhang, Peixin Jiao

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Impact of dietary supplementation of L-citrulline to meat goats during gestation on reproductive performance by Makenzie G. Newton, Arianna N. Lopez, Claire Stenhouse, Karina L. Hissen, Erin D. Connolly, Xingchi Li, Lan Zhou, Guoyao Wu, William B. Foxworth, Fuller W. Bazer

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Comparative analysis of feeding strategies and post mortem aging time on the oxidative status and color of the longissimus thoracis et lumborum muscle in Braford steers by María Sofía Castaño Ledesma, Gustavo Adolfo Palma, Gustavo Adolfo Palma, Claudio Darío Borsarelli, Claudio Darío Borsarelli, María Sumampa Coria, María Sumampa Coria

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Les différents traités environnementaux sont-ils appropriés pour les populations des pays en développement (Afrique) ? by D.E Musibono, F. Kabangu, A. Munzundu, M. Kisangala, I. Nsimanda, M. Sinikuna, A. Kileba

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Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness by Zhijian Wang, Xudong Shi, Jingze Guo, Lin Wang, Meilin Cao, Shiyao Wang, Yisheng Chen

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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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Beef handling practices at Abattoirs and Butcher shops in Uganda: implications for meat safety and health of consumers by Juliet Kyayesimira, Florence Muheirwe

Subjects: “…Beef; Handling practices; Meat safety; Consumer’s health; Uganda…”
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Maximizing the performance of heat stressed broilers by optimizing starch-to-lipid ratios, digestible amino acid, and metabolizable energy during the finisher phase by Dilshaan Duhra, Denise Beaulieu, Tory Shynkaruk, Juliano C. de Paula Dorigam, Rose Whelan, Karen Schwean-Lardner

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A Multi-ingredient Supplement Reduced Markers of Muscle Damage after a Rugby Match in Collegiate Male Players by Chang-Li Hsueh, Wang-Shiang Huang, Chen-Kang Chang

Subjects: “…chicken meat extract…”
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Beef handling practices at Abattoirs and Butcher shops in Uganda: implications for meat safety and health of consumers by Juliet Kyayesimira, Florence Muheirwe

Subjects: “…Beef; Handling practices; Meat safety; Consumer’s health; Uganda…”
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Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value by José Teixeira de Seixas Filho, Laura Kiyoko Ide

Subjects: “…bullfrog meat…”
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Omics based technology application in poultry meat research by Huaijun Zhou, Austin Quach, Mahesh Nair, Behnam Abasht, Byungwhi Kong, Brian Bowker

Subjects: “…Meat quality…”
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Length – Weight Relationships, Meat Yield and Morphometric Indices of Five Commercial Bivalve Species Collected from the Çanakkale Strait (Türkiye) by İbrahim Ender Künili, Fatma Çolakoğlu, Serhat Çolakoğlu

Subjects: “…meat yield…”
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Building a Future Research Agenda for Reducing Meat Consumption: A Review on Social Norms, Food, and Drink by Cristina M. Ostermann, Márcia Dutra de Barcellos

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EFFECT OF ADDING YEAST (S. CEREVISIAE) TO THE DIET ON SOME PRODUCTION INDICATORS AND BLOOD BIOCHEMICAL PARAMETERS OF BROILERS by A. M. Mostafa, T. K. Dalla, F. A. Abdalaziz

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Quality assessment of chicken using machine learning and electronic nose by Hassan Anwar, Talha Anwar

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