Numbers for Successful Poultry Production by Gary D. Butcher, Amir H. Nilipour

“… Fertile egg production and incubation and production of broiler meat are both an art and a science. Man has taken full control of incubating fertile eggs by artificial means to supply the increasing world demand for poultry meat. …”
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European Food Safety Certification - The GlobalG.A.P® Standard and Its Accredited Certification Scheme by Richard C. Yudin, Keith R. Schneider

“…Many European importers and retailers will only buy produce, meat, and grain-based products that come from GlobalG.A.P-certified farms. …”
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Changes in the EU Beef Market by Ewa Bąk-Filipek

“…The study also draws attention to the fact that agricultural markets, the meat market in particular, are susceptible to the cyclical fluctuations on international markets. …”
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Numbers for Successful Poultry Production by Gary D. Butcher, Amir H. Nilipour

“… Fertile egg production and incubation and production of broiler meat are both an art and a science. Man has taken full control of incubating fertile eggs by artificial means to supply the increasing world demand for poultry meat. …”
Get full text

« Adieu veau, vache, cochon, couvée… » La boucherie à l’Ancien Empire : croisement des données iconographiques, textuelles et archéologiques by Fanny Hamonic

“…The theme of butchery was one of the main concerns of the Egyptians of the Old Kingdom: the many representations of it as a subject and the omnipresence of meat offerings as part of funerals and the piles of offerings copiously depicted on the walls of the mastabas bear witness to this. …”
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European Food Safety Certification - The GlobalG.A.P® Standard and Its Accredited Certification Scheme by Richard C. Yudin, Keith R. Schneider

“…Many European importers and retailers will only buy produce, meat, and grain-based products that come from GlobalG.A.P-certified farms. …”
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Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky by Iva Kučerová, Štěpán Marek, Jan Banout

“…Jerky from TMP pretreated meat had the highest scores for texture, colour, and taste. …”
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Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions by Lidia Kurp, Marika Bielecka, Marzena Danowska-Oziewicz

“…The sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. …”
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Dietary Pattern and Metabolic Syndrome in Thai Adults by W. Aekplakorn, W. Satheannoppakao, P. Putwatana, S. Taneepanichskul, P. Kessomboon, V. Chongsuvivatwong, S. Chariyalertsak

“…Three major dietary patterns were identified. The first, meat pattern, was characterized by a high intake of red meat, processed meat, and fried food. …”
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Karakteristik fisiko kimia dan sensoris patty burger ikan patin dengan bahan pengisi pati jagung by Emma Riftyan, Suci Rahmayani, Dewi Fortuna Ayu

“…PM2 treatment is chosen based on the formulation of burger meat on the market which generally uses fillers in its manufacture. …”
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Creative Cuisine in The Mountains: Yörük Food Culture by Akdag Gürkan, Soylu Aykut Göktuğ

“…Meat is prepared in simple yet delicious ways, usually grilled or boiled. …”
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The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness by Hui Teng, Hongting Deng, Chang Zhang, Hui Cao, Qun Huang, Lei Chen

“…Meat products are an important part in our daily diet, providing valuable nutrients for the human body. …”
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Pathological and aetiological studies on pneumonia of sheep in the konya province by Metin Münir Kıran, Şenay Berkin, Osman Kaya, Zuhal Dinçer

“…In this study, 1083 lungs taken from various breeds of sheep were macroscopically examined at the "Meat and Fishery Organisation Konya Meat Combine". …”
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Serological Evidence of Hepatitis E Virus Infection in an Indigenous North American Population by GY Minuk, A Sun, DF Sun, J Uhanova, LE Nicolle, B Larke, A Giulivi

“…Recently, HEV transmission has been reported following the consumption of deer meat. Because deer are closely related to caribou and caribou meat is a staple of the Canadian Inuit and the American Eskimo diet, the present study explored the seroprevalence of HEV infection in an isolated Canadian Inuit community.…”
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Broiler Performance From Cull Eggs by Gary D. Butcher, Amir H. Nilipour

“…A properly managed hen can produce more than 180 eggs, which potentially can result in approximately 600 pounds of broiler meat. However, there exists great variation in the amount of meat produced per hen among integrations. …”
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Broiler Performance From Cull Eggs by Gary D. Butcher, Amir H. Nilipour

“…A properly managed hen can produce more than 180 eggs, which potentially can result in approximately 600 pounds of broiler meat. However, there exists great variation in the amount of meat produced per hen among integrations. …”
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Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, João Neto

“… Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. …”
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Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, João Neto

“… Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. …”
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Replacing rice straw with peanut vine and Broussonetia papyrifera silage in beef cattle feed reduced the use of soybean meal by Xin Yi, Yueming Li, Yue Liu, Minzhe Zhang, Zhenming Zhou, Qingxiang Meng, Hao Wu

“…BPS affected the amino acid metabolism of bulls, thus decreasing feed intake and increasing the lysine content in meat. The PEV group showed better meat quality than the BPS group.…”
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Multi-Omics Insights into Regulatory Mechanisms Underlying Differential Deposition of Intramuscular and Abdominal Fat in Chickens by Yuxin Xing, Chenglin Ma, Hongbo Guan, Jianing Shen, Ying Shen, Guoxi Li, Guirong Sun, Yadong Tian, Xiangtao Kang, Xiaojun Liu, Hong Li, Weihua Tian

“…Excessive abdominal fat deposition in chickens disadvantages feed conversion, meat production, and reproductive performance. Intramuscular fat contributes to meat texture, tenderness, and flavor, serving as a vital indicator of overall meat quality. …”
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