Multiple Forms of Mountain-Area Dairy Farms Converting From Milk to Meat by Hélène Rapey

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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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Identification of poultry meat using random amplified polymorphic dna (rapd) technique by Ali Arslan, O. İrfan İlhak, Ö. Pelin Bozkurt, Pınar Şeker

Subjects: “…poultry meat…”
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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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Epidemiological and genomic analysis of Acinetobacter baumannii strains from retailed raw meat by Leila Hamze, Raquel Garcia-Fierro, Antoine Drapeau, Pauline François, Andrea Endimiani, Jean-Yves Madec, Marisa Haenni, Vincent Perreten, Agnese Lupo

“…To avoid this risk, accurate hands and kitchen utensils hygiene should be recommended to all those in contact with raw meat.…”
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Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase by Haodong Wang, Liangting Shao, Jinhao Zhang, Xinglian Xu, Jianjun Li, Huhu Wang

“…This study provides a theoretical basis for spoilage heterogeneity of strains with high-producing collagenase in meat.…”
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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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Some chemical and microbiological quality charactersitics of domestic goose (anser domesticus) meat by GürkanUçar Sait GürkanUçar, Ümit Gürbüz, Ahmet Güner, Yusuf Doğruer

“…This study was done to determine some microbiological and chemical quality charactensties of goose meat. In this investigation, nine lemale and nine male geese were used. …”
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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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Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions by Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-Francois Hocquette

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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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Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review by Renata Puppin Zandonadi, Maíra Catharina Ramos, Flavia Tavares Silva Elias, Nathalia Sernizon Guimarães

Subjects: “…cell-based meat…”
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