Effect of titin phosphorylation on degradation of titin from skeletal muscles by Ying Wang, Xin Li, Dequan Zhang, Zheng Li, Baocai Xu, Jie Zhu

Subjects: “…Meat…”
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Isolation, genotyping and antibiotic resistance analysis in Salmonella species isolated from turkey meat in Isfahan, Iran by Farhad Lajmorak, Seyedeh Ommolbanin Ghasemian, Majid Gholami-Ahangaran

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Editorial: Animal-derived foods in our diets: nutrition, health and social implications by Jeff Wood, Carlotta Giromini, Ian Givens

Subjects: “…meat…”
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Sensory acceptability of buffalo meat compared to beef by Luis A. de la Cruz-Cruz, Cristian Larrondo-Cornejo, Patricia Roldán-Santiago, René Rodríguez-Florentino

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USING OF ELECTROSPUN CHROMIUM OXIDE NANPFIBER TO INCREASE THE SHELF LIFE OF FROZEN BEEF BURGER by Majd A. A, Alrubeii, A. M. S., L. T. Al–Hadedee

Subjects: “…protein, meat processing ,WHC, food safety…”
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Consommation et exploitation des ressources animales en Auvergne et en Languedoc de l’Antiquité tardive au haut Moyen Âge by Cyprien Mureau

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Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality by Duygu Balpetek Külcü, Ümit Gürbüz

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Deteksi Bakteri Patogen Pada Daging Ayam Broiler Sebagai Skrining Foodborne Diseases Di Kabupaten Jember by Enny Suswati, Supangat Supangat, Alya Wafaul Lutfadaturroifa, Dava Rizky Pratama

Subjects: “…chicken meat…”
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‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 by Arnaud Page

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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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A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals by Boin Lee, Young Min Choi

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Frequency and perception of buffalo meat consumption by the population of Belem do Pará, Brazil by Pamella M. M. de Jesus, Mayrla F. Dantas, Luiz H. M. Martins, Antônio V. C. Barbosa, Natalia G. S. Barbosa

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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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Novel Foods and EU Law: Facing Ethical Lines by Ernestyna Niemiec

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Du cobaye aux nuggets by Frédéric Graber

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Cointegration analysis of broiler meat and broiler feed prices in turkey by Mehmet Saltuk Arıkan, Mustafa Bahadır Çevrimli, Ahmet Cumhur Akın, Burak Mat, Mustafa Agah Tekindal

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Legal Analysis of Qurban Meat Distribution to Non-Muslim Citizens from a Maslahah Perspective by Gumri Panawari Lubis, Hasan Matsum, Dhiauddin Tanjung

Subjects: “…Analysis, Distribution, Sacrificial Meat, Non-Muslims, Maslahah…”
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Improving the physiological status of broiler chickens using rosemary leaf meal and sodium bentonite as ammonia gas control agents by Mercy Chisara Ogwuegbu, Fredrick Ugochukwu Udeh, Josephine Chinenye Ugwuozor, Precious Ezinne Okoye, Joy Chimela Kalu, Emmanuel Chinonso Arum, Doctor Mziwenkosi Nhlanhla Mthiyane

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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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IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS by Rezki Amelia Aminuddin A.P., Hari Purnomo

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