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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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

“…The exploitation of buffaloes is presented as an alternative for meat production, as it adapts to special agro-ecological conditions due to waterlogging of the land, the presence of low-digestibility pastures and ectoparasites in which beef cattle do not always express their maximum potential. …”
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Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil by Sangam Dahal, Basanta Kumar Rai, Anish Dangal, Kishor Rai, Prekshya Timsina, Ramesh Koirala, Sanjay Chaudhary, Pankaj Dahal, Tanka Bhattarai, Angelo Maria Giuffrè

Subjects: “…buffalo meat…”
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Corrigendum to “Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat” [Food Chem. X 25 (2025) 102042] by Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang

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Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia by Abebe Bersisa, Dereje Tulu, Chaluma Negera

“…The study was conducted from November 2015 to November 2016 to determine bacterial load and identify pathogenic bacteria (S. aureus, E. coli, and Salmonellae species) in meat from abattoir and butcher shops as well as to assess associated hygienic and sanitation practices being experienced in the selected study site. …”
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Microbiological Quality of Meat and Swabs from Contact Surface in Butcher Shops in Debre Berhan, Ethiopia by Tefera Atlabachew, Jermen Mamo

“…A higher microbial load was found from the meat sample collected in the afternoon. …”
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Food Safety Practice and Its Associated Factors among Meat Handlers in North Shewa Zone, Oromia, Ethiopia by Samuel Chane Teferi

“…Future studies should focus on the enumeration of bacterial load from utensils and meat handlers.…”
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Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef by Michela Contò, Sabrina Di Giovanni, Giacomo Contò, Sebastiana Failla

“…All the samples were stored at -80 °C and then analyzed for free amino acids (FAA) by GC, collagen insoluble content by quantifying hydroxyproline after acidic hydrolysis of meat (AOAC method), myofibrillar degradation (MFI) by spectrometric methods and sarcomere length by optical microscope measurements. …”
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Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat by Asma Jayari, Ahlem Jouini, Hager Boukhris, Safa Hamrouni, Chokri Damergi, Sami Ben Hadj Ahmed, Abderrazek Maaroufi

“…Furthermore, the inhibitory effects of both EOs were appraised against the spoilage bacterium P. aeruginosa, inoculated in minced beef meat, at two different loads (105 and 108 CFU) mixed with different concentrations of EOs (0.01, 0.05, 1, and 3%) and stored at 4°C for 15 days. …”
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Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods by Azin Pourkhalili, Maryam Mirlohi, Ebrahim Rahimi

“…Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. …”
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Artificial Neural Network-Based Identification of Associations between UCP2 and UCP3 Gene Polymorphisms and Meat Quantity Traits by Javed Ahmed Ujjan, Sapna Waheed Memon, Majeeda Ruk, Zuneera Akram, Allahwadhayo Ghoto, Betty Nokobi Dugbakie

“…The association study revealed that the g.C35G mutation in the UCP3 gene is strongly related to meat quantity characteristics such as carcass weight and drip percentage (P0.05) but not with body height or hip width (P>0.05). …”
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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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The Ignored Impact of the Livestock Sector on Climate Change: An Analysis from the Perspective of International Law by Melina Moreira Campos Lima

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The efficacy of Artichoke leaf extract conjugated with organic zinc nanoparticles on growth, carcass traits and blood biochemical parameters of broilers by Elwy A. Ashour, Ahmed K. Aldhalmi, Mahmoud Kamal, Salem S. Salem, Samir A. Mahgoub, Abdulmohsen H. Alqhtani, Mahmoud Madkour, Ahmed A. Elolimy, Mohamed E. Abd El-Hack, Ayman A. Swelum

“…ABSTRACT: This study aimed to discover how using nano artichoke leaf extract Stabilized with zinc Nanoparticles (ZnO-Nano-ALPE) as an alternative to antibiotics and an antioxidant in broiler feed affected their growth, meat quality, and blood. …”
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Research Note: Reduction of Salmonella load in Brazilian commercial chicken farms using INSPEKTOR®: a bacteriophage-based product by Michael Pino, Karen Mujica, Paola Mora-Uribe, Héctor Garcias-Papayani, Braulio Paillavil, Camilo Avendaño, Diego Flores-Crisosto, Rodrigo Norambuena, Victoria Rojas-Martínez, Matías Aguilera, Nicolás Cifuentes Muñoz, Pablo Cifuentes, Hans Pieringer, Soledad Ulloa

“…Our results showed that INSPEKTOR® reduced Salmonella load from 0.5 up to 6 logs in the treatment cycles 3 and 4 compared to the control cycle, and reduced the load of Minnesota and Heidelberg in all 3 treatment cycles. …”
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Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study by Hong-Yan Yan, Shao-Bing Zhang

“…Therefore, ultrasound-modified PPEG loaded with curcumin can be used as a new fat substitute in functional sausages or other healthy meat products.…”
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Panem nostrum quotidianum da nobis hodie by Iria Gonçalves

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Evaluation of Bacterial Load and Antibiotic Resistance Pattern of Staphylococcus aureus from Ready-to-Eat Raw Beef in Bahir Dar City, Ethiopia by Bizuneh Tsehayneh, Taddesse Yayeh, Birhan Agmas

“…Out of 101 raw beef samples, 55 (54.45%) were positive for S. aureus with a mean bacterial count of 3.40 ± 0.63 (log10 cfu/g). About 13% of butcher shops had unacceptable and potentially dangerous (above 104 cfu/g) bacterial load. …”
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Natural biopolymers in edible coatings: Applications in food preservation by Arun Karnwal, Gaurav Kumar, Rattandeep Singh, Manickam Selvaraj, Tabarak Malik, Abdel Rahman Mohammad Al Tawaha

“…Edible coatings are revolutionizing food preservation by offering a sustainable and effective solution to key industry challenges. …”
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Goat Genomic Resources: The Search for Genes Associated with Its Economic Traits by A. M. A. M. Zonaed Siddiki, Gous Miah, Md. Sirazul Islam, Mahadia Kumkum, Meheadi Hasan Rumi, Abdul Baten, Mohammad Alamgir Hossain

“…Goat plays a crucial role in human livelihoods, being a major source of meat, milk, fiber, and hides, particularly under adverse climatic conditions. …”
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