Comparison of different methods for identification of meat species in meat products by Yusuf Özşensoy, Seyda Şahin

Subjects: Get full text

Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat by Omer Cetin, Enver Baris Bingol, Hilal Colak, Hamparsun Hampikyan

“…Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. …”
Get full text

Residual nitrite and nitrate in processed meats and meat analogues in the United States by Siyuan Sheng, Erin M. Silva, Rodrigo Tarté, James R. Claus

Subjects: Get full text

Fresh Meat Selection for Consumers by Chad Carr, Ed Jennings, Larry Eubanks

“…AN229, a 5-page illustrated fact sheet by Chad Carr, Ed Jennings, and Larry Eubanks, aims to provide consumers with a solid working knowledge of fresh meat terminology so that they can select meat cuts that will perform desirably in all recipes. …”
Get full text

Fresh Meat Selection for Consumers by Chad Carr, Ed Jennings, Larry Eubanks

“…AN229, a 5-page illustrated fact sheet by Chad Carr, Ed Jennings, and Larry Eubanks, aims to provide consumers with a solid working knowledge of fresh meat terminology so that they can select meat cuts that will perform desirably in all recipes. …”
Get full text

Identification of sea snake meat adulteration in meat products using PCR-RFLP of mitochondrial DNA by Sunutcha Suntrarachun, Lawan Chanhome, Montri Sumontha

“…This technique was successfully applied to blood, shed skin, raw meat, cooked meat, sea snake-fish binary admixture, and sea snake-pork binary admixture. …”
Get full text

Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy by Z. Ozbekova, A. Kulmyrzaev

Subjects: “…meat…”
Get full text

The potential of buffalo as a meat producer by Néstor Simón Montiel-Urdaneta

Subjects: Get full text

MyPyramid Scramble: Meat and Beans by Linda B. Bobroff

Get full text

MyPyramid Scramble: Meat and Beans by Linda B. Bobroff

Get full text

Genetic markers in sheep meat breeding by A. V. Deykin, M. I. Selionova, A. Yu. Krivoruchko, D. V. Kovalenko, V. I. Truhachev

“…Increasing productivity and improving meat quality are considered today as the priorities in the industry. …”
Get full text

Wild Game: Fresh Meat Processing by Michael Fioretto, Chad Carr, Jason M. Scheffler, Jennifer G. Bearden, Halie Corbitt

Subjects: Get full text

Preliminary Studies on the Development of Meat Balls by JO Igene, KS Akinjobi, SE Evivie

“…The increasing level of urbanization in Nigeria calls for development of improved versions of convenient food products. Meat ball is a value-added meat product made from beef. …”
Get full text

Food Processing: The Meat We Eat by Erica L. Bub, Keith Schneider, Chad Carr, Matt Hersom

“…Recently, the media has focused on certain meat products, giving them names such as “pink slime” and “meat glue.” …”
Get full text

Custom and Retail Exempt Meat Processing by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…AN204, a 4-page fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, explains the exemptions for custom and retail exempt meat processors, and also covers Florida Sunshine Law specific to meat processors. …”
Get full text

Preliminary Studies on the Development of Meat Balls by JO Igene, KS Akinjobi, SE Evivie

“…The increasing level of urbanization in Nigeria calls for development of improved versions of convenient food products. Meat ball is a value-added meat product made from beef. …”
Get full text

Custom and Retail Exempt Meat Processing by Chad Carr, Larry Eubanks, Ryan Dijkhuis

“…AN204, a 4-page fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, explains the exemptions for custom and retail exempt meat processors, and also covers Florida Sunshine Law specific to meat processors. …”
Get full text

Working conditions: Reorganisation of the meat industry by Thorsten Schulten

Get full text

Food Processing: The Meat We Eat by Erica L. Bub, Keith Schneider, Chad Carr, Matt Hersom

“…Recently, the media has focused on certain meat products, giving them names such as “pink slime” and “meat glue.” …”
Get full text

Strategies to Improve Meat Quality and Safety by Agostino Sevi, Rosaria Marino, José M. Lorenzo, Brigitte Picard, Angelica Simone Cravo Pereira

Get full text