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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Candidate genes for productivity identified by genome-wide association study with indicators of class in the Russian meat merino sheep breed by A. Y. Krivoruchko, O. A. Yatsyk, E. Y. Safaryan

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Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officin... by Sangam Dahal, Basanta Kumar Rai, Anish Dangal, Kishor Rai, Prekshya Timsina, Ramesh Koirala, Sanjay Chaudhary, Pankaj Dahal, Tanka Bhattarai, Angelo Maria Giuffrè

Subjects: “…buffalo meat…”
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Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China by Xiaoling Yu, Kelin Liu, Yue Cui, Changming Ma, Chaozhi Zhu, Long Xu

Subjects: “…Infant meat puree…”
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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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Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus by Supamri Supamri, Lilik Eka Radiati, Agus Susilo

Subjects: “…Duck meat preservation…”
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Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review by Hęś Marzanna

Subjects: “…meat…”
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Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production by Chloë Deelkens, Elly De Vlieghere, Mario Van Poucke, Masaki Kinoshita, Jeffrey Aalders, Lieven Thorrez, Bert Devriendt, Ann Van Soom, Luc Peelman, Björn Menten, Catharina De Schauwer, Jolanda van Hengel

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Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients by José A. M. Prates

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The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes by K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang

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Metabolomics, network pharmacology, and microbiome analyses uncover the mechanisms of the Chinese herbal formula for the improvement of meat quality in spent hens by Zhihua Li, Md. Abul Kalam Azad, Chengwen Meng, Xiangfeng Kong, Jue Gui, Wenchao Lin, Yadong Cui, Wei Lan, Qinghua He

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Effects of partial replacement of soybean meal with hemp seed (Cannabis sativa L.) cake on the growth and meat quality in female three-yellow chickens by Qin He, Zongyao Zhang, Hao Tian, Haopeng Wang, Xiaoyu Lu, Hexuan Deng, Fujian Yang, Xuemei Tang, Jian Wang, Zhipeng Li, Hui Li, Shuibao Shen, Yangqing Lu, Jieping Huang

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Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products by WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying

Subjects: “…plant-based meat products; sodium reduction; fibrous structure formation; plant protein extraction; membrane filtration…”
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Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat by Berna Çapan, Aytunga Bağdatli

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Random antimicrobial peptide mixtures as non-antibiotic antimicrobial agents for cultured meat industry by Idan Yakir, Einav Cohen, Sharon Schlesinger, Zvi Hayouka

Subjects: “…Cultured meat…”
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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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Correlation between Cellular Autophagy and Color Changes in Qinchuan Cattle Meat during Postmortem Aging by LIANG Yanqun, SI Jianfang, MA Meng, GAO Shuang, LI Yalei, LUO Ruiming

Subjects: “…cellular autophagy; mitochondrial function; beclin1; microtubule-associated protein light chain 3-ii; meat color…”
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The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing by Zhuo Wang, Jibing Ma, Guoyuan Ma, Qunli Yu, Ling Han, Li Zhang

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INFLUENCE OF CUSTOMS AND TARIFF REGULATION MEASURES ON IMPORT SUBSTITUTION OF MEAT AND FOOD BY-PRODUCTS OF POULTRY ON THE RUSSIAN MARKET by D. E. Barsegyan

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