The Comparison of Food and Nutrient Intake among Iranian Diabetic and Non-Diabetic Adults by Najmeh Maayeshi, Hassan Mozaffari-Khosravi, Sayyed Saeid Khayyatzadeh, Hossein Fallahzadeh

“…Results: Participants without diabetes showed significantly higher intake of grains, legumes, total meat, fats, sweets, energy, carbohydrates, total fat, total cholesterol, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, vitamin B9, B12, A, and D in comparison with patients with diabetes. …”
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Camel Brucellosis: Seroprevalence, Associated Risk Factor, and Public Health Perceptions in Arero District of Borena Zone, Southern Ethiopia by Wario Waji Edema, Gemechu Chala Hunderra, Sultan Abda Neja

“…Assessment of public health perception and awareness from 227 owners indicated limited awareness; most respondents lacked knowledge about brucellosis (94.27%), 82.82% were unaware of raw meat risks, 94.27% did not know about brucellosis being zoonotic, and 18.94% consumed raw milk with blood. …”
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Prevalence, Severity, and Determinant Factors of Anemia among Pregnant Women in South Sudanese Refugees, Pugnido, Western Ethiopia by Aklilu Alemayehu, Lealem Gedefaw, Tilahun Yemane, Yaregal Asres

“…Being in third trimester, eating meat at most once a week, drinking tea immediately after meal at least once a day, having mid-upper arm circumference below 21 centimeters, and intestinal parasitic infection were identified as independent factors of anemia. …”
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Efficacy of the Fumigant Ethanedinitrile to Control the Ham Mite, <i>Tyrophagus putrescentiae</i> (Schrank) (Sarcoptiformes: Acaridae), and Its Sorption on Dry-Cured Ham by Jacqueline M. Maille, Wes Schilling, Thomas W. Phillips

“…Therefore, laboratory studies were conducted to evaluate the efficacy of ethanedinitrile (EDN) against different life stages of the mite <i>Tyrophagus putrescentiae</i> and to determine the sorption and desorption of EDN by dry-cured ham meat. The results showed that eggs were the most tolerant life stage to EDN fumigation, with an estimated LC₅₀ of 0.6 mg/L. …”
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Spatiotemporal Variation of Abattoir Operation on Soil Quality Dynamics in Umuahia South, Abia State, Nigeria by M.U. Chikwendu, U.I. Uchendu, N.O. Ochor

“…This study reveals that the possible source of contaminants is due to the unhygienic manner of handling meat in abattoirs and concludes that the results obtained indicated that the quality of the soil is negatively affected by the activities of the abattoir. …”
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The development of chemical approaches to fossil hominin ecology in South Africa by Julia Lee-Thorp, Matt Sponheimer

“…His observations ultimately led him to suggest a strong reliance on meat-eating, later elaborated into a hunting model. …”
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CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS by Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Alkasim Kabiru Yunusa

“…Creating awareness on the nutritional, health, and environmental benefits of using insects as a novel protein, processing to completely mask insect presence, and producing products with a close resemblance with meat will certainly promote global insect consumption.…”
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Plant-based products: potential, production technology and challenges by Isabella Maciel Costa, Cosme Damião Barbosa, Nayana Hayss Araújo da Silva

“…Vegetable extracts are water-soluble extracts based on vegetables, legumes, fruits, grains, cereals, pseudocereals, oilseeds or nuts that present different composition and sensory characteristics, depending on the raw material used. Meat substitutes, such as tofu and soy protein, have long been consumed by the population. …”
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Suboptimal dietary knowledge predicts lower diet quality for cancer prevention among university students in Beirut. by Jana Jabbour, Rodeina Dandache, Maryam Al Slaybe, Lama Haisam Mattar, Rana Rizk

“…Over 50% of students were aware of the association between red and processed meat, sodium, fruits and vegetables, obesity, and cancer. …”
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Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) by Keyu Wang, Yulong Bao, Hongxu Yang, Yong Wang, Dongpo Chen, Joe M. Regenstein, Peng Zhou

“…And the aggregation of proteins further caused the decreased digestibility of fish meat at the gastric phase, especially when the core temperature was above 75℃. …”
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Prevalence and risk factors for childhood asthma: a systematic review and meta-analysis by Weijun Zhou, Jia Tang

“…Moreover, the identified risk factors for childhood asthma included older age, male sex, obesity, parental smoking, high education of the mother, premature birth, cesarean section, no breastfeeding, family history of asthma, rhinitis, eczema, pets, high density of road traffic, meat, margarine, fast food, paracetamol use, and antibiotic use. …”
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Histopathologic evaluation of wooden breast and white striping myopathy in different broiler genotypes using light microscopy and image analysis by Zehra Avci-Kupeli, Erdem Caglar-Kupeli, Metin Petek

“… Broiler myopathies cause significant economic losses in the poultry industry, adversely affecting meat quality and animal welfare. Cobb 500 and Ross 308 are widely cultivated commercial lines globally; however, Anadolu–T is a newly developed genotype with limited research on the histopathological evaluation of myopathic lesions. …”
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Knowledge, attitudes, and use of the Mediterranean diet in practice among dietitians in the United Arab Emirates: a cross-sectional study by Salma Abu-Qiyas, Hadia Radwan, Leila Cheikh Ismail, Mohamad Alameddine, Mariam Muayyad, Farah Naja

“…Despite positive attitudes, many dietitians did not agree that it is easy to encourage patients to decrease red meat (68%) and increase fruits/vegetables intake (70%). …”
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Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study by Hong-Yan Yan, Shao-Bing Zhang

“…Therefore, ultrasound-modified PPEG loaded with curcumin can be used as a new fat substitute in functional sausages or other healthy meat products.…”
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Quails of Stavropol Region: Autumn Food Habits by Anatoly P. Kaledin, Lyubov V. Malovichko, Alexander G. Rezanov, Lyudmila S. Drozdova, Andiya T. Serikbayeva

“…Quail farming is quite popular because quail meat is low in calories and possesses a number of beneficial properties, e.g., it is rich in proteins, contains little fat and virtually no carbohydrates, etc. …”
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Intergenerational transitions in age at menarche: insights from Chandauli district, Uttar Pradesh, India by Sumedha, Suman Singh, Praveen Kumar Pathak

“…The study additionally found that dietary and lifestyle factors had an impact on the age of menarche, with those who regularly consumed junk food, occasionally ate meat/fish or eggs, completely avoided curd or buttermilk and engaged in non-resting leisure activities experiencing an earlier onset of menarche. …”
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Subsistence hunting impacts wildlife assemblages and functional ecology in tropical forests by Bradley Cain, Julia E. Fa, Rajan Amin, Jacqueline Morrison, Eva Avila Martin, Stephan M. Funk, Martin Jones, David P. Mallon, Robert Okale, Guillermo Ros Brull, Selvino R. de Kort

“…Abstract Unsustainable wild meat hunting poses a significant threat to wildlife and tropical forest ecosystems. …”
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Unfaithful Words: Tolerance by Ferenc Ruzsa

“…The deer does not refrain from eating flesh: it has absolutely no wish to eat, touch, or even smell meat. Buddhism simply does not have the idea that everybody should be Buddhist. …”
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Breeding practices of indigenous chickens in the Liban Jawi District of the West Shewa Zone, Ethiopia: A qualitative and quantitative analysis by Desalegn Begna, Teferi Bacha, Shambel Boki, Kasahun Bekana

“…A total of 192 farmers were surveyed, revealing diverse breeding objectives, including income generation, egg consumption, savings, and meat consumption. Limited selective breeding was observed, with plumage color, egg number, broodiness, hatchability, and male body weight as common selection traits. …”
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Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model by Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, Guan Wang

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