BLOOD PARAMETERS, NONSPECIFIC RESISTANCE, AND PRODUCTIVITY OF FINE-WOOL SHEEP OF DIFFERENT GENOTYPES by E. A. Lakota, O. A. Vorontsova, I. A. Polnikov, Yu. I. Galtsev

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Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat by Ana Clara L. Pavanello, Rebeca P.F. Catarino, Claudimara da S. Portela, Jaquellyne B.M.D. da Silva, Vinícius A.B. Mascareli, Viviane L.L. da Costa, Bárbara G. Vicenzi, Fernanda J. Mendonça, Sandra H. Prudencio, Tatiana C. Pimentel, Adriana L. Soares

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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review by Hanxiao Bao, Yuxi Wang, Yue Huang, Yuhao Zhang, Hongjie Dai

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Comparison of different methods for identification of meat species in meat products by Yusuf Özşensoy, Seyda Şahin

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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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Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages by Rafael Sepúlveda F. Trevisan Passos, Camila Cristina A. de Sousa, Mauricio C. A. da Silva, Ana M. Herrero, Claudia Ruiz-Capillas, Carlos Pasqualin Cavalheiro

Subjects: “…meat products…”
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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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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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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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Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials by Xiaoyang Zhang, Feng Na, Min Zhang, Wei Yang

Subjects: “…low-temperature meat products…”
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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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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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Research Progress in Monitoring Technology of Cold Chain Logistics for Meat Products by Bin HAN, Dongmei LENG, Yuqian XU, Jianyang SHEN, Xin LI, Xiaochun ZHENG, Wei WANG, Dequan ZHANG, Chengli HOU

Subjects: “…meat products…”
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Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages by Edyta Malinowska-Pańczyk, Katarzyna Mazur

Subjects: “…raw meat product…”
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Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products by WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying

Subjects: “…plant-based meat products; sodium reduction; fibrous structure formation; plant protein extraction; membrane filtration…”
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Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy by Z. Ozbekova, A. Kulmyrzaev

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