Applied research note: Predicting carcass portion weights for purebred turkey (Meleagris gallopavo) lines using a 2D imaging system by Shai Barbut, Emily M. Leishman, Ryley J. Vanderhout, Benjamin J. Wood, Christine F. Baes

“…Summary: Improving carcass portion yields (e.g., breast meat) is a major goal of modern turkey breeding and traditionally requires manual collection of portion weights. …”
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Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage by Hanzheng Dou, Wenxiu Zhu, Siyang Chen, Yue Zou, Xiaodong Xia

“…Subsequently, the metabolites of spoiled oyster meat after inoculation with bacteria were analyzed using LC-MS-based untargeted metabolomics. …”
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Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract by Ayse Gul Asikkutlu, Meral Yildirim-Yalcin

“…An application study was conducted with blue butterfly pea flower (Clitoria ternatea) extract added at 10 % by volume of the film solution to test its use as a spoilage indicator in packaging chicken breast meat. The deterioration of chicken breast meat was monitored using pH changes and total mesophilic aerobic bacteria count. …”
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Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity of LAE-Coated Film for the Packaging of Raw Beef and Pork by Erica Tirloni, Cristian Bernardi, Simone Stella

“…In the first trial, LAE-coated packaging was applied to test its activity towards the natural meat microflora over a period of 24 days at 6-7°C. …”
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Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers by Anna Marietta Salejda, Alicja Z. Kucharska, Grażyna Krasnowska

“…Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view. …”
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Rabbits, Rabbits, Rabbits: Show Rabbit Record Book by Joy C. Jordan, Loretta Rodriguez, Jessica Kochert, Bill Heltemes, Chris Decubellis, Renee Gore

“… When people discuss "Market Rabbits," they often think only of using rabbits for their meat. However, in this Florida 4-H project, youth have the opportunity to study not only meat rabbit production, but also the textile rabbit markets and pet or show stock production for their market project. …”
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Rabbits, Rabbits, Rabbits: Show Rabbit Record Book by Joy C. Jordan, Loretta Rodriguez, Jessica Kochert, Bill Heltemes, Chris Decubellis, Renee Gore

“… When people discuss "Market Rabbits," they often think only of using rabbits for their meat. However, in this Florida 4-H project, youth have the opportunity to study not only meat rabbit production, but also the textile rabbit markets and pet or show stock production for their market project. …”
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Association between dietary patterns and glycemic control in type II diabetes mellitus patients by Ye Qiang, Xingchen Lu, Yuchao Zhang

“…Conclusions: High intake of sweets, red meat, and processed meat might be detrimental to glycemic control in patients with drug-treated T2DM. …”
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A Review: Application of Bromelain Enzymes in Animal Food Products by Ririn Fatma Nanda, Rini Bahar, Daimon Syukri, Nguyen Ngoc Anh Thu, Anwar Kasim

“…In animal food products, bromelain is applied as a meat tenderizer, making of protein hydrolyzate products, cheese and also fish sauce product. …”
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Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Dirk M. Sampath

“…Sampath, provides food handlers, processors, and retailers information about foodborne illnesses caused by this Gram-positive bacterial pathogen that thrives in improperly stored meat and meat-products. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010. …”
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Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Dirk M. Sampath

“…Sampath, provides food handlers, processors, and retailers information about foodborne illnesses caused by this Gram-positive bacterial pathogen that thrives in improperly stored meat and meat-products. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010. …”
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Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications by Adel Vafina, Victoria Proskurina, Vyacheslav Vorobiev, Vladimir G. Evtugin, Galina Egkova, Elena Nikitina

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Application of VIS/NIR Spectroscopy and SDAE-NN Algorithm for Predicting the Cold Storage Time of Salmon by Ting Wu, Nan Zhong, Ling Yang

“…In this paper, the ability of visible/near-infrared (VIS/NIR) spectroscopy was evaluated to predict the cold storage time of salmon meat and skin, which were stored at low-temperature box for 0~12 days. …”
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ANALYSIS OF SALMONELLA SPP. DETECTIONS IN EUROPEAN UNION COUNTRIES ACCORDING TO RASFF DATABASE by S. Ye. Smajhel, N. B. Shadrova

“…The majority of such notifcations are associated with contamination of poultry meat and poultry products, feed, fruits and vegetables. …”
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Sero-epidemiological Study of Toxoplasma gondii among Pregnant Women in Akre City by Hogir Mohammed Shukri Saadi, Ahmed Jumaa Ahmed

“…Many previous studies were suggested this pathogen transmits by ingesting of undercooked or raw meat contaminated with the oocytes of this parasite. …”
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Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic by Nazif Anıl, Yusuf Doğruer, Ümit Gürbüz, Semra Kayaardı, Abdullah Keleş

“…It was determined that the groups of C₂ and C₃ (consisting of chicken meat and beef) were more preferable in organoleptically, The groups B1 and B2 which were consisting of chicken meat beef and soybean flour, were detected poor in organoleptic determination. …”
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Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts by Suelen Cristina dos Santos Carvalho, Vanessa Cristina Francisco, Kalisa Fernanda Silva, Stanislau Bogusz Junior, Renata Tieko Nassu

“…It is concluded that, for the knuckle cut, cooking using the sous vide method at 65 °C with cooking times ranging from 60 to 120 minutes was the most favourable for achieving tender meat.…”
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Occurrence of Salmonella in Fresh Foods Sold in the City of Nampula, Northern Mozambique by Almeida Abudo Leite Machamba, Celso Raul Silambo Chaves, Laura Amisse, Brígida Macaza, Cecília Boaventura, Isac Joaquim Presse, Acácio Salamandane

“…A total of 81 samples of meat, fish and shellfish, vegetables, and water were collected from nine of the ten municipal markets in Nampula City. …”
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EFFECT OF DIFFERENT FEEDING LEVELS ON PHYSICO-CHEMICAL TRAITS FOR MAIN CARCASS CUTS OF PEKIN DUCKS IN KURDISTAN REGION OF IRAQ by Azad Sh. S. Al-Dabbagh, Sardar. Y. T. Al- Sardary

“…At the end of the rearing period at 49 days, 6 birds (3male+3female) were randomly selected from each treatment, slaughtered and each breast and thigh muscle was excised for meat quality analysis. The results showed that treatments and sex did not significantly influence meat Cholesterol content, and most results for each of cooking loss, color, pH, chemical composition, and amino acid profile of the meat. …”
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Molecular detection of some virulence gene in Proteus mirabilis isolated from chicken and human by Aamer Y. Alchalaby, Balsam Y. Rasheed, Ammar M. Al-AAlim

“…This highlights the crucial need for caution in meat processing and the use of effective methods to prevent infection and sterilize meat before human consumption.…”
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