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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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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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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Native Italian poultry products: the factors influencing consumer perceptions by Eleonora Erika Cappone, Valeria Zambotto, Jatziri Mota-Gutierrez, Dominga Soglia, Giulia Maria Daniele, Marta Cianciabella, Andrea Pieroni, Renata Soukand, Mauro Penasa, Arianna Buccioni, Margherita Marzoni, Nicolaia Iaffaldano, Cesare Castellini, Silvia Cerolini, Claudio Forte, Achille Schiavone

Subjects: “…chicken meat…”
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Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak by Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, Mehrdad Mohammadi

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Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea by Francesca Biandolino, Antonella Di Leo, Isabella Parlapiano, Loredana Papa, Santina Giandomenico, Lucia Spada, Ermelinda Prato

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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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Protection Conferred by Gallid Alphaherpesvirus 2 Vaccines Against Immunosuppression Induced by Very Virulent Plus (vv+) Marek’s Disease Virus Strains in Commercial Meat Type Chickens by Nagwa Khaled, Carissa Gaghan, Abdelhamid M. Fares, Christa Goodell, William Stanley, Raveendra R. Kulkarni, Isabel M. Gimeno

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Dietary inclusion of Moringa oleifera leaf extracts as alternatives to antibiotic growth promoter on live performance, carcass traits, physical meat quality, and health status of broiler chickens by Al Ibne Rifat, Chondhon Chandro Bormon, Md Golam Akib, Mohammad Shamsul Ataher, Md Kamruzzaman, Amitush Dutta, Amio Kante Das, Kanan Talukder, Mahmoud Azzam, Mohammed Hamdy Farouk, Razib Das, Shad Mahfuz

“…This study investigated the effects of Moringa oleifera leaf extracts (MLE) in broiler diets on growth performance, carcass characteristics, physical meat quality, haematological parameters, and caecal bacterial counts. …”
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Prevalence and molecular characterization of Beta-lactamase resistance gene in multidrug resistance bacteria, Proteus spp. by Sabiha S. Salih, Shno J. Mohammed, Imad M Noori, Lana MA Mohammed, Taib A. Hama Soor

Subjects: “…Meat born pathogen, Proteus spp., Antibiotic sensitivity test, Resistance genes,…”
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Newly adopted dromedary husbandry systems and breeding practices in the Algerian northern Sahara by Hafsia Bedda, Imane Hamdi, Baaissa Babelhadj, Yamina Benbessisse, Abdelkader Adamou

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Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse by Narcís Feliu-Alsina, Elena Saguer

Subjects: “…meat by-products…”
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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Discussion of Inconsiderate Cruelty Towards Animals: Further Arguments for Animal Rights by Enyimba Maduka, Chukwuemeka I. Awugosi, Pius A. Ohere, Timothy Adie Okpe, Joseph Paul Essien

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Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage by Qianhui Yang, Zhiqiang Feng, Yaru Yuan, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong

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The potential of supplementing compound organic trace elements at lower levels in Chinese yellow-feathered broiler diets, Part I: Impacts on plasma biochemical parameters, antioxidant capacity, carcass traits, meat quality, and tissue mineral deposition by Xiaoyan Nie, Yucheng Yin, Qi Lu, Fei Zhao, Yang Dai, Rui Wang, Yiwen Ji, Huihua Zhang, Cui Zhu

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Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? by Ainhoa Sarmiento-García, Beatriz Martínez, Begoña Rubio, Juan-José García-García, Ceferina Vieira

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On occurrence of some avian bacterial diseases and biosafety provision by T. V. Kurmakaeva, S. S. Kozak, E. S. Baranovich

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Ethnozoology of bushmeat by Romain Duda, Sandrine Gallois, Victoria Reyes-García

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Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time by Subash Shrestha, Michelle Riemann, Vijay K. Juneja, Abhinav Mishra

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