RESEARCH REGARDING THE DEGRADATION OF MEAT SEMI – PRODUCTS AND THEIR CHEMICAL COMPOSITION by Orădan Cristian Adrian, Timar Adrian Vasile

Subjects: “…meat…”
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Using of chicken and turkey meat in salami production by Mustafa Atasever, Abdullah Keleş, Ahmet Güner, K.Kaan Tekinşen

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Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs by Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk

Subjects: “…meat product…”
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THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES by Maria-Cristina Gliga (Colciar), Adriana Paula David, Giorgiana Mihaela Catunescu, Ioana Maria Bodea, Manuel León Camacho, Maria Tofana

Subjects: “…ph, meat, meat aging, romanian spotted, black angus…”
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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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THE DEVELOPMENT OF MEAT CATTLE BREEDING IN CONDITIONS OF RUSSIAN EMBARGO by V. Svinukhov, S. Senotrusova, I. Makarova

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Lamb and Variety Meat Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry Eubanks

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Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence by Spychaj Anita, Szalata Marlena, Słomski Ryszard, Pospiech Edward

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Lamb and Variety Meat Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry Eubanks

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Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors by Tianyu Su, Yu Fu, Jingjie Tan, Mohammed Gagaoua, Kathrine H. Bak, Olugbenga P. Soladoye, Zhongquan Zhao, Yongju Zhao, Wei Wu

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Every little helps: exploring meat and animal product consumption in the Tesco 1.0 dataset by Rakefet Cohen Ben-Arye, Christopher Bryant, Katharina Hofmann

Subjects: “…Meat consumption…”
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Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: A review by Yuning Liu, Runhang Li, Ying Ying, Yandong Zhang, Yiying Huang, Hongxin Wu, Kejian Lin

Subjects: “…meat quality…”
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Toxic Trace Elements in Meat and Meat Products Across Asia: A Comprehensive Literature Review and Implications for Human Health by Jose L. Domingo

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The Swab, the Drip, or the Meat? Comparison of Microbiological Sampling Methods in Vacuum-Packed Raw Beef by Aracely Martínez-Moreno, America Chávez-Martínez, Janet E. Corry, Christopher R. Helps, Raúl. A. Reyes-Villagrana, Juan. M. Tirado Gallegos, Eduardo Santellano-Estrada, Ana L. Rentería-Monterrubio

Subjects: “…meat microbiology…”
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Erratum: Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: a review by Frontiers Production Office

Subjects: “…meat quality…”
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Investigations on the presence of e.coli o157:h7 in some meat products by Duygu Balpetek, Ümit Gürbüz

Subjects: “…meat…”
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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 potential of buffalo as a meat producer by Néstor Simón Montiel-Urdaneta

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How do consumers evaluate buffalo meat? by Ricardo Alexandre Silva Pessoa, Marilia Celeste Tavares Fernandes, María Luciana Menezes Wanderley Neves, Thales Freire Arival, Fabiana Carvalho Vasconcelos Pessoa

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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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