Update of Indicator PCB Levels in Food in Southern Italy: Assessment of the Dietary Exposure for Adult and Elderly Population by Grazia Barone, Arianna Storelli, Rita Garofalo, Maria Maddalena Storelli

“…The levels of non-dioxin-like PCB indicators (iPCBs 28, 52, 101, 138, 153, and 180) were determined in food samples (seafood, meat and processed meat, milk and dairy products, hen eggs, olive oil, and other fats) to evaluate the exposure of adult and elderly population. iPCB levels in samples were in the following order: fishery products > meat and processed meat > milk and dairy products > olive oil and other fats. …”
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The COVID-19 Pandemic and Diet Change by Hong Chuan Loh, Yin Kar Seah, Irene Looi

“…We note that there was a rise in plant-based food sales and a simultaneous decline in animal-based meat sales. Sales of meat and seafood plummeted for many reasons, including distrust in meat due to fear of virus contamination, price increases, and also for ethical reasons. …”
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A New Approach for the Utilization of Technical Egg Albumen Based on Acid–Thermal Coagulation by Plamen Saraliev, Desislav Balev, Desislava Vlahova-Vangelova, Nikolay Kolev, Stefan Dragoev

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Emulsifying Properties of Dietary Fiber from Different Sources by Yao WANG, Xue ZHAO, Hao WU, Xinglian XU

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The buffalo supply chain in northeast of Brazil by Ricardo Alexandre Silva Pessoa, Luis Henrique Romani de Campos

“…The commercialization of the buffalo carcass as bovine is the main factor responsible for this condition. Buffalo meat needs to be marketed as buffalo meat for the activity to be recognized. …”
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Comparative Study of Bulgarian Linden Honey (<i>Tilia</i> sp.) by Anastasiya Yankova-Nikolova, Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Biljana Lowndes-Nikolova

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The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome by Tiantian Gu, Mingcai Duan, Li Chen, Yong Tian, Wenwu Xu, Tao Zeng, Lizhi Lu

“…Duck meat has a unique taste and nutritional value, but age probably affects meat quality. …”
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Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing by Carla María Blanco-Lizarazo, Indira Sotelo-Díaz, José Luis Arjona-Roman, Adriana Llorente-Bousquets, René Miranda-Ruvalcaba

“…The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. …”
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La viande de chien à l’âge du Fer : quels individus pour quelles consommations ? by Marie-Pierre Horard-Herbin

“…Trying to define the common consumption of dog meat during the Iron Age ideally needs to link canine morphologies with the context of dog consumption, to find if the form defines the use. …”
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Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis by Paul-Corneliu Boișteanu, Bianca-Georgiana Anchidin, Marius-Mihai Ciobanu

“…One of the most significant industries in the world is the meat sector, and development into new goods is ongoing due to high customer demand and fierce market competition. …”
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Healthy Eating: Improving Your Convenience Foods by Emily Minton

“…You can improve the nutritional quality by adding vegetables, fruit, and/or meat and meat alternatives. This 2-page fact sheet was written by Emily Minton and published by the UF Department of Family, Youth and Community Sciences, May 2012. …”
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Antioxidant radical scavenging capacity and total carotenoid content of narrow-clawed crayfish (Pontastacus leptodactylus, Eschscholtz, 1823) in Atikhisar Reservoir (Çanakkale, Tür... by Acarlı Sefa, Kızılkaya Bayram, Vural Pervin, Berber Selçuk, Kale Semih, Acarlı Deniz

“…In this study, antioxidant radical scavenging capacity and total carotenoid content in the meat and shells of Pontastacus leptodactylus were investigated. …”
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Healthy Eating: Improving Your Convenience Foods by Emily Minton

“…You can improve the nutritional quality by adding vegetables, fruit, and/or meat and meat alternatives. This 2-page fact sheet was written by Emily Minton and published by the UF Department of Family, Youth and Community Sciences, May 2012. …”
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Which is the shear force that defines the lamb's sensory acceptance? by Heloísa Valarine Battagin, Yana Jorge Polizer Rocha, Luciana Ruggeri Menezes Gotardo, Letícia Zanichelli de Oliveira, Letícia Aline Gonçalves, Aline Giampietro Ganeco, Susana Cardoso, Ricardo Targino Moreira, Judite Lapa Guimarães, Sarita Bonagurio Gallo, Marco Antonio Trindade

“…Abstract The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. …”
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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage by Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang

“…This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO2-modified atmosphere packaging (MAP) during refrigerated storage using a culture-dependent method and 16S rDNA identification. …”
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Public health implications of Bovine Cysticercosis from Cattle slaughtered at Dilla Municipal abattoir, Southern Ethiopia by Fikadu Tesfaye, Jemere Bekele, Mesele Abera, Nebyou Moje Hawas

“…Of those raw meat consumers, 62.2% (28/45) were experienced taeniasis. …”
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A Case of Trichinellosis in a 14-Year-Old Male Child at Hawassa University Comprehensive Specialized Hospital, Hawassa, Sidama, Ethiopia by Abebe Melese, Musa Mohammed, Worku Ketema, Alemayehu Toma

“…Trichinellosis develops after ingestion of Trichinella cysts in pork meat. It is one of the most important parasitic human pathogens in the world. …”
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Source attribution of human campylobacteriosis at the point of exposure by combining comparative exposure assessment and subtype comparison based on comparative genomic fingerprint... by André Ravel, Matt Hurst, Nicoleta Petrica, Julie David, Steven K Mutschall, Katarina Pintar, Eduardo N Taboada, Frank Pollari

“…Both models provide comparable figures: chicken meat was the most important source (65-69% of attributable cases) whereas exposure to cattle (manure) ranked second (14-19% of attributable cases), the other sources being minor (including beef meat). …”
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Microscopic Analysis of Temperature Effects on Surface Colonization and Biofilm Morphology of <i>Salmonella enterica</i> by Zachariah Vice, You Zhou, Sapna Chitlapilly Dass, Rong Wang

“…<i>Salmonella enterica</i> represents a diverse group of pathogens commonly associated with food contamination including red meat. Even though pre- and post-harvest cleaning and sanitization procedures are widely implemented at meat processing plants to mitigate the hazard, <i>S. enterica</i> cells may escape the process by colonizing, on contact, surfaces in the form of a biofilm that functions as an aggregated microbial community to facilitate mutual protection, antimicrobial resistance, proliferation and dissemination. …”
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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage by Balev Dessislav Kostadinov, Nenov Neno Stefanov, Dragoev Stefan Georgiev, Vassilev Kiril Petrov, Vlahova-Vangelova Dessislava Borislavova, Baytukenova Sholpan Baydildaevna, Smolnikova Farida Haripovna

“…Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. …”
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