Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses by Muhamad Hafiz Abd Rahim, Nur Hazlin Hazrin-Chong, Hanis Hazeera Harith, Wan Abd Al Qadr Imad Wan-Mohtar, Rashidah Sukor

“…This review attempts to delineate the effects and roles of fermented foods on allergic responses (AR), specifically from milk, plant, and meat sources. Evidence for AR alleviation and aggravation were noted for many different fermented food groups. …”
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Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat by Berna Çapan, Aytunga Bağdatli

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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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Chemical analysis of buffalo meat in a self-consumption system in northeastern of Argentina by Gladis Rébak, Gladys Obregón, Diego Gómez, Laura Vázquez-Acosta, Mariano Pino, Julia Obregón, Rosa Molina, Victoria Cantero, Luz Segovia-Espinola

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Willingness to Pay for Safe Chicken Meat in Bangladesh: A Contingent Valuation Approach by Sourav Mohan Saha, Md. Masudul Haque Prodhan, Md. Shahidur Rahman, A.B.M. Mahfuzul Haque, Khandkar Iffah, Md. Akhtaruzzaman Khan

“…The poultry meat industry is primarily dominated by broilers, and conventional broiler meat is claimed to be malicious to human health and environment since it is produced using hazardous feeds and other dietary supplements. …”
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The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics by Seher Kaya, Ramazan Gökçe, Hüsnü Yusuf Gökalp

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Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality by Duygu Balpetek Külcü, Ümit Gürbüz

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Jurisprudential Welfare Through the Transformation of the “Rendang-Mu” Qurban Meat Management System by Mardiyan Hayati, Mamdukh Budiman, Mirza Mahbub Wijaya, Mowafg Masuwd

“…This study aims to explore the values of benefit from the perspective of Islamic law regarding the transformation of qurban meat management through the Rendang-Mu program within the Lembaga Amil Zakat Infaq Shadaqah Muhammadiyah (LAZISMU) in the Central Java region, Indonesia. …”
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CURRENT STATE AND FACTORS DETERMINING THE COMPETITIVENESS OF MEAT ENTERPRISES INDUSTRY OF THE REPUBLIC OF TUVA by Maria M. Chernyakova, Mikhail V. Tabaev

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Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste by Lea Ellen Matthiessen, Lea Ellen Matthiessen, Sinne Smed, Jørgen Dejgård Jensen, Dominika Średnicka-Tober, Laura Rossi, Susanne Gjedsted Bügel

“…At the level of public procurement, meat was reduced to provide “a room for economic manoeuvre” due to higher organic price premiums. …”
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Risk Factors for Bacterial Contamination of Bovine Meat during Slaughter in Ten Indonesian Abattoirs by Diyantoro, Dhandy Koesoemo Wardhana

“…Provision of beef meat which does not exceed the maximum microbial contamination limit is expected to meet the requirements to obtain safe, healthy, wholesome, and halal beef. …”
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Decoupling and Collaboration: An Intelligent Gateway-Based Internet of Things System Architecture for Meat Processing by Jun Liu, Chenggang Zhou, Haoyuan Wei, Jie Pi, Daoying Wang

Subjects: “…meat processing…”
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A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals by Boin Lee, Young Min Choi

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Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs by V. C. Resconi, M. Pascual-Alonso, L. Aguayo-Ulloa, G. C. Miranda-de la Lama, S. Alierta, M. M. Campo, J. L. Olleta, M. Villarroel, G. A. María

“…The effect of wine by-products in the feeding of ewes on fatty acid composition of milk and meat of their suckling lambs and the sensory quality of the meat was investigated. …”
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Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat by Natalia Kasałka-Czarna, Róża Biegańska-Marecik, Jędrzej Proch, Aleksandra Orłowska, Magdalena Montowska

“…Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. …”
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Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat by M. Olenic, C. Deelkens, E. Heyman, E. De Vlieghere, X. Zheng, J. van Hengel, C. De Schauwer, B. Devriendt, S. De Smet, L. Thorrez

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Ichthyoarchaeological perspectives on roles of fish and red meat during Indus Civilization in Gujarat, India by G. S. Abhayan, Pramod P. Joglekar, Pramod P. Joglekar, P. Ajithprasad, S. V. Rajesh, Pankaj Goyal, Brad Chase, Jeevan Kharakwal, Prabodh Shirvalkar

“…This paper offers insights into a more nuanced role of fish in the diet, tailored to the tastes and preferences of consumers, rather than being a secondary or incidental food source, alongside mammalian meat during the Harappan Civilization in the Gujarat region.…”
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Detection of Adulteration of Ground Meat by Spectral-based Techniques and Artificial Intelligence (2020-2024) by Amir Kazemi, Asghar Mahmoudi, Mostafa Khojasteh Najand

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Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages by Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana

“…However, so far, few applications have been found in the meat industry despite the growing interest in replacing meat with vegetable proteins. …”
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Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review by Hęś Marzanna

Subjects: “…meat…”
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