An investigation on the population parameters of freshwater crayfish (Pontastacus leptodactylus Eschscholtz, 1823) in Lake Yeniçağa (Bolu) by Gençay İrem, Sorguç Bura Uğur, Saygı Yasemin

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Bovine nebovirus infection (review) by V. A. Mischenko, A. V. Mischenko, T. B. Nikeshina, Yu. V. Brovko, A. I. Kushlubaeva

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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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Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter by J. Parada, A. Magnoli, V. Alonso, L. Diaz Vergara, M. Corti Isgro, J. J. T. Posse, M. A. Montenegro, L. Cavaglieri

“…According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. …”
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Longer food miles of beef under self-insufficiency and halal requirements by La Ode Nazaruddin, Qisthina Aulia, Mária Fekete-Farkas, Balázs Gyenge

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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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Alpha-gal syndrome and the gastrointestinal reaction: a narrative review by Susan B. H. Propst, Dorothea K. Thompson, Dorothea K. Thompson

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Livestock breeding in Omsk region in second half of the 1960’s till first half of the 1980’s: trends and outcomes by D. S. Orlov

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Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri by Onur Güneşer, Sinem Akyüz, Buşra Nur Esen

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Development of the agro-industrial complex as an incentive for economic growth of the country (on the example of the North Caucasus Federal District and the Republic of North Osset... by A. I. Naniev, M. V. Volik

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Improving the level of food security of the region: cluster approach by M. V. Andreeva, O. B. Kirik, A. S. Borisova

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SaaS sRNA promotes the interfering effect of Salmonella on hepatic iron metabolism via modulating ferroportin 1 by Linlin Cai, Yunting Xie, Haijing Hu, Chongyang Lv, Liangting Shao, Huhu Wang, Xinglian Xu, Guanghong Zhou

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Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition by Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang

“…Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. …”
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Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings by Yajie Yu, Yiqun Cheng, Chong Wang, Suhong Huang, Yang Lei, Ming Huang, Xibin Zhang

“…CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.…”
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Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage by Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng

“…Postmortem ageing and storage had a significant (P < 0.05) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P > 0.05) change, while that in boiled brisket meat significantly (P < 0.05) increased during 0–6 h, then decreased during 6–24 h, finally increased again. …”
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Fatty Acid Analysis to Classify Iberian Hams Quality Categories from Different Brands as Affected by the Sampling by Soledad Sánchez, Teresa Antequera, Abraham Pajuelo, Trinidad Perez-Palacios

“…Iberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. …”
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Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality by Carlos Álvarez, Lara Morán, Derek F. Keenan, Anne-Maria Mullen, Gonzalo Delgado-Pando

“…Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. …”
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Influence of Skin Packaging on Raw Beef Quality: A Review by S. Stella, C. Bernardi, E. Tirloni

“…Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. …”
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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen

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