Discussion of Inconsiderate Cruelty Towards Animals: Further Arguments for Animal Rights by Enyimba Maduka, Chukwuemeka I. Awugosi, Pius A. Ohere, Timothy Adie Okpe, Joseph Paul Essien

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Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives by Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, Rey David Vargas-Sánchez

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Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage by Qianhui Yang, Zhiqiang Feng, Yaru Yuan, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong

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Comparison of sialic acid content in bovine and buffalo milk and meat by Michela Contò, Simona Rinaldi, Sebastiana Failla

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The potential of supplementing compound organic trace elements at lower levels in Chinese yellow-feathered broiler diets, Part I: Impacts on plasma biochemical parameters, antioxid... by Xiaoyan Nie, Yucheng Yin, Qi Lu, Fei Zhao, Yang Dai, Rui Wang, Yiwen Ji, Huihua Zhang, Cui Zhu

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Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? by Ainhoa Sarmiento-García, Beatriz Martínez, Begoña Rubio, Juan-José García-García, Ceferina Vieira

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Effect of Dietary Supplementation of <i>Durvillaea Antarctica</i> Meal on Production and Meat Quality Traits of Lambs by John Quiñones, Rodrigo Huaquipán, Rommy Díaz, Isabela Pérez Núñez, Matías Cortes, Ailín Martínez, Gastón Sepúlveda, Lidiana Velaszquez, David Cancino, Erwin Paz, Néstor Sepulveda

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The quality of Tibetan sheep meat from pastures was synergistically regulated by the rumen microbiota and related genes at different phenological stages by Xiaowei Chen, Yuzhu Sha, Xiu Liu, Yanyu He, Wenhao Li, Liangwei Yao, Jiqing Wang, Wenxin Yang, Qianling Chen, Min Gao, Wei Huang, Bin Ma, Bin Ma

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Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken br... by Ming Liang, Hongwei Wang, Zhaoquan Zhou, Yechuan Huang, Huayi Suo

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Investigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process by Shabnam Safari, Mohsen Zandi, Ali Ganjloo

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Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and Ubiquitination by Xinran Zhao, Saisai Wu, Chi Ren, Yuqiang Bai, Chengli Hou, Xin Li, Zhenyu Wang, Dequan Zhang

Subjects: “…meat tenderness…”
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On occurrence of some avian bacterial diseases and biosafety provision by T. V. Kurmakaeva, S. S. Kozak, E. S. Baranovich

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Ethnozoology of bushmeat by Romain Duda, Sandrine Gallois, Victoria Reyes-García

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Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time by Subash Shrestha, Michelle Riemann, Vijay K. Juneja, Abhinav Mishra

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« Poraka ? C’est comme nourrir celui qui a tué notre mère… » Parenté, pouvoir et partage dans les missions guarani du Paraguay (xviiie siècle) à l’aune de l’ethnologie et de la lex... by Joaquín Ruiz Zubizarreta, Mickaël Orantin

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Revealing study and breeding implications for production traits and tail characteristics in Simmental cattle by GWAS by Jie Wang, Na Shen, Kaisen Zhao, Jiayu Liao, Genglong Jiang, Jianghai Xiao, Xianbo Jia, Wenqiang Sun, Songjia Lai

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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham by Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, Shouwei Wang

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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Meat is healthy, green and vital to social and economic sustainability: frames used by the red meat industry during development of the Nordic Nutrition Recommendations by Amanda Wood, Janice Swan, Talia Masino, Bjørk Tørnqvist, Elin Röös

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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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