Prevalence, Antibiotic Resistance, and Genetic Diversities of Clostridium difficile in Meat Nuggets from Various Sources in Isfahan, Iran by Parvin Ghorbani Filabadi, Ebrahim Rahimi, Amir Shakerian, Zahra Esfandiari

“…The main aim of this study was to determine the prevalence and genetic diversities of Clostridium difficile contamination in meat nuggets in Isfahan (Iran). To achieve this, 100 samples of chicken, ostrich, quail, shrimp, fish, and beef nuggets were collected by the simple random sampling method from the market of Isfahan from July 2018 to July 2019. …”
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Effect of dietary protein level and lamb breed on meat physicochemical traits, fatty acid profile and nutritional indices by H. Hajji, S. Smeti, I. Mekki, N. Atti

“…This study evaluated the meat quality and FA profile of three Tunisian sheep breeds, i.e. …”
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Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland by Mirja Hokkanen, Ulla Luhtasela, Pirkko Kostamo, Tiina Ritvanen, Kimmo Peltonen, Marika Jestoi

“…Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. …”
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Inhibitory Substances Produced by Native Lactobacillus plantarum UTNCys5-4 Control Microbial Population Growth in Meat by Gabriela N. Tenea, Juan Martin Guaña

“…The microbial population was maintained in the untreated meat samples during storage. An increase in pH and a concentration of released ammonia was detected in nontreated meat, indicating protein degradation. …”
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Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball by Alaa E. ElBeltagy, Mahmoud Elsayed, Sabry Khalil, Yasser F. M. Kishk, Abdel Fattah A. Abdel Fattah, Salman S. Alharthi

“…The addition of crude/nanosized peel to the meat ball diminish (p<0.05) formation of thiobarbituric acid (TBARS), peroxide (PV), and volatile nitrogen and kept the sensory attributes up to 9 days of cold storage. …”
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Meat Production in a Feedlot System of Zebu—Holstein Steers and Heifers with Dairy Genetics: Productive and Biological Analyses by Gustavo Chamon de Castro Menezes, Sebastião de Campos Valadares Filho, José Reinaldo Mendes Ruas, Edenio Detmann, Arismar de Castro Menezes, Diego Zanett, Lays Débora Silva Mariz, Luciana Navajas Rennó, Jarbas Miguel da Silva Junior

“…The aim of this study was to evaluate the productive and biological efficiency of steers and heifers from dairy genetics in a feedlot system in terms of meat production. Twenty-four steers and 24 heifers at 10 monthes of age, (3/4) Zebu × (1/4) Holstein were utilized. …”
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The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes by K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang

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Occurrence and Antimicrobial Resistance Pattern of Listeria monocytogenes Isolated From Bovine’s Milk and Meat in Mekelle City, Ethiopia by Tesfay Hailu, Getachew Gugsa, Yisehak Tsegaye, Meselu Ahmed, Nesibu Awol

“…A total of 768 (n = 384 of milk and n = 384 meat) samples of bovine origin were collected using a purposive random sampling technique. …”
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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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How can the buffalo carcass be used rationally? by Ricardo Alexandre Silva Pessoa

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Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C by Samir Smeti, Souha Tibaoui, Hayet Ben Haj Koubaier, Atef Lakoud, Naziha Atti

“…Preserving meat products’ quality and increasing their shelf life along with meeting consumers demand for healthier products, are the main challenges for meat industries. …”
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Detection of Staphylococcal Enterotoxins A and E and Methicillin Resistance in Staphylococcus aureus Strains From Moroccan Broiler Chicken Meat by Sabrine Nacer, Saâdia Nassik, Fatima Zahra El Ftouhy, Sophia Derqaoui, Mohamed Mouahid, Mustapha Lkhider

“…Foods of animal origin, in particular chicken meat, are considered to be potential vectors of pathogenic bacteria, particularly Staphylococcus aureus. …”
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Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus by Supamri Supamri, Lilik Eka Radiati, Agus Susilo

Subjects: “…Duck meat preservation…”
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The Prevalence of Shiga Toxin-Producing Escherichia coli and Enteropathogenic Escherichia coli Isolated from Raw Chicken Meat Samples by Omid Zarei, Leili Shokoohizadeh, Hadi Hossainpour, Mohammad Yousef Alikhani

“…A total of 257 raw chicken meat samples were collected from different markets in Hamadan, west of Iran, from January 2016 to May 2017. …”
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EGCG improve meat quality, restore lipid metabolism disorder and regulate intestinal flora in high-fat fed broilers by Lujia Gao, Chen Liu, Jiaqi Wu, Ying Cui, Man Zhang, Chongpeng Bi, Anshan Shan, Xiujing Dou

“…Excessive oil addition can easily result in decreased disease resistance in broilers, a drop in meat quality, and disorders of glucose and lipid metabolism. …”
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Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction by Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU

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How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida? by Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, Steve Stiegler

“… Game meats provide wholesome and nutritious animal protein, but learning the regulations (and which agency has jurisdiction over which regulations) can be burdensome for those who want to be entrepreneurial. …”
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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

“…The results illustrated the efficacy of both EOs as preservatives in food against well-known pathogens of food-borne diseases and food spoilage, particularly in P. aeruginosa in beef meat. As regards sensory evaluation, the presence of T. capitatus EO proved to improve the sensory quality of minced beef meat.…”
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Meat quality and fatty acid composition of Nero d’Aspromonte native pigs: effect of rearing system and carcase weight by Meng Peng, Siria Tavaniello, Mengjun Wu, Sanije Zejnelhoxha, Marisa Palazzo, Giulia Grassi, Yongqing Hou, Giuseppe Maiorano

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Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances by Xin Zhao, Hong Zhuang, Seung-Chul Yoon, Yonggui Dong, Wei Wang, Wei Zhao

“…Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. …”
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