Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities by Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Abdurrashid Rilwan, Hassana Jibril, Raliya Iliyasu

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Partage, fête et alliance dans les sociétés arabo-musulmanes by Françoise Aubaile-Sallenave

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Ameliorative effects of Lactobacillus fermentum isolated from individuals following vegan, omnivorous and high-meat diets on ulcerative colitis in mice by Qingsong Zhang, Wei Xiao, Leilei Yu, Fengwei Tian, Jianxin Zhao, Hao Zhang, Wei Chen, Qixiao Zhai

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EFFECTS OF BIRTH TYPE ON FATTENING PERFORMANCE AND CARCASS CHARACTERISTICS OF D’MAN LAMBS IN SOUTHWESTERN ALGERIAN OASES by Boubekeur Abderrahmen, Souddi Mohammed, Benidir Mohammed

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Wild Game: Fresh Meat Processing by Michael Fioretto, Chad Carr, Jason M. Scheffler, Jennifer G. Bearden, Halie Corbitt

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COMPARISON OF OPENNESS TO EXPERIENCE IN MANAGERS AND NON-MANAGERS EMPLOYED AT MEAT INDUSTRY ‘OVAKO’ VISOKO, BOSNIA AND HERZEGOVINA by Goran Riđić, Minela Ahmić, Ognjen Riđić, Senad Bušatlić

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Examining Ethiopia's live animal and meat value chain by Asrat Ayza Wakaso, Yesihak Yusuf Mummed, Yonatan Kassu Yesuf

Subjects: “…Meat animals…”
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Effects of dietary dihydroartemisinin on growth performance, meat quality, and antioxidant capacity in broiler chickens by Xiaoxiao Pu, Yuxuan Liang, Jiafang Lian, Miaoxuan Xu, Yalan Yong, Hao Zhang, Lili Zhang, Jingfei Zhang

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Pre-Treatment of Vegetable Raw Materials (<i>Sorghum Oryzoidum</i>) for Use in Meat Analog Manufacture by Viorica Bulgaru, Natalia Netreba, Aliona Ghendov-Mosanu

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Editorial: Introducing novel trends in the nutrition of monogastric farm animals for the production of high-quality livestock products by Vassilios Dotas, George Symeon, Karoly Dublecz

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Wild Game: Safety and Quality in the Field by Chad Carr, Jason M. Scheffler, Michael Fioretto, Jennifer G. Bearden, Halie Corbitt

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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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Bacteriological quality and predictors of raw meat collected from municipal slaughterhouse and butcher shops in northeast, Ethiopia by Leykun Berhanu, Adinew Gizeyatu, Masresha Abebe, Daniel Teshome, Mohammed Aragaw, Gete Berihun

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Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient by Djamel Djenane, Boumediène Méghit Khaled, Yamina Ben Miri, Mohammed Said Metahri, Luis Montañés, Mohammed Aider, Agustín Ariño

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Application and Research Progress of Fat Substitutes in Meat Products Processing by Wantian XU, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU

Subjects: “…low-fat meat products…”
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Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties by Nuria Fernández Fernández-Valladares, Irma Caro, Javier Mateo, Mauricio Fernando Mariño Almache

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Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties by Nuria Fernández Fernández-Valladares, Irma Caro, Javier Mateo, Mauricio Fernando Mariño Almache

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Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile by Mateja Lušnic Polak, Tomaž Polak, Mojca Kuhar, Iva Zahija Jazbec, Tadej Kaltnekar, Lea Demšar

Subjects: “…meat products…”
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INVESTIGATING THE ACTIVE CHEMICALS IN BAY LEAVES IN SUPPRESSING MICROBES AND IMPROVING THE SENSORY PROPERTIES OF CHILLED CHICKEN MEAT by M. A. Qasim, A. A. Al-Azzami, N. T. Khaleel, A. A. Yaseen, M. M. Fahad

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Native Italian poultry products: the factors influencing consumer perceptions by Eleonora Erika Cappone, Valeria Zambotto, Jatziri Mota-Gutierrez, Dominga Soglia, Giulia Maria Daniele, Marta Cianciabella, Andrea Pieroni, Renata Soukand, Mauro Penasa, Arianna Buccioni, Margherita Marzoni, Nicolaia Iaffaldano, Cesare Castellini, Silvia Cerolini, Claudio Forte, Achille Schiavone

Subjects: “…chicken meat…”
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