A review of robotic and automated systems in meat processing by Yining Lyu, Yining Lyu, Fan Wu, Qingyu Wang, Qingyu Wang, Guanyu Liu, Yingqi Zhang, Huanyu Jiang, Huanyu Jiang, Mingchuan Zhou, Mingchuan Zhou

Subjects: “…meat processing system…”
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Microbiological Quality and Presence of <i>Salmonella</i> spp. in Broiler Carcasses with and Without Visible Gastrointestinal Contamination During Industrial Processing by Bruno Leandro de Almeida Brito, Rafaela Assis Machado, João Luís Batista de Jesus, Francisco Yan Tavares Reis, Isabela Pádua Zanon, Monique Ribeiro Tiba Casas, Rodrigo Otávio Silveira Silva, Henrique César Pereira Figueiredo, Tadeu Chaves de Figueiredo, Marcelo Resende de Souza, Silvana de Vasconcelos Cançado

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USING OF ELECTROSPUN CHROMIUM OXIDE NANPFIBER TO INCREASE THE SHELF LIFE OF FROZEN BEEF BURGER by Majd A. A, Alrubeii, A. M. S., L. T. Al–Hadedee

Subjects: “…protein, meat processing ,WHC, food safety…”
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Atmospheric cold plasma technology for meat industry: A bibliometric review by M. Vukić, D. Vujadinović, M. Smiljanić, V. Gojković–Cvjetković

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Factors influencingmicrobial transmission in a meat processing plant by B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova

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The effectiveness of implementing the HACCP system to ensure the quality of food products in regions with ecological problems by Assemgul Baikadamova, Yelena Yevlampiyeva, Duman Orynbekov, Berik Idyryshev, Aidyn Igenbayev, Shyngys Amirkhanov, Madina Shayakhmetova

Subjects: “…meat-processing enterprise…”
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Combined Energy Supply System for Meat Processing Plants by Sit M., Sit B.

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Microbiological contamination in broiler– a narrative overview on recent data and documentation in routine slaughter by Bastian Wyink, Henrike von Haacke, Felix Reich, Anja Beterams, Niels Bandick, Thiemo Albert, Michael Südbeck, Thomas Alter, Lothar Kreienbrock, Alina Kirse

Subjects: “…Meat processing…”
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Economic Feasibility of Functional Meat Products for Commercial Production in India by Varalakshmi Kandanuri

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Decoupling and Collaboration: An Intelligent Gateway-Based Internet of Things System Architecture for Meat Processing by Jun Liu, Chenggang Zhou, Haoyuan Wei, Jie Pi, Daoying Wang

Subjects: “…meat processing…”
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Hidden Places for Foodborne Bacterial Pathogens and Novel Approaches to Control Biofilms in the Meat Industry by Virgínia Farias Alves, Leonardo Ereno Tadielo, Ana Carolina Moreira da Silva Pires, Marita Gimenez Pereira, Luciano dos Santos Bersot, Elaine Cristina Pereira De Martinis

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Cost-Effective Active Laser Scanning System for Depth-Aware Deep-Learning-Based Instance Segmentation in Poultry Processing by Pouya Sohrabipour, Chaitanya Kumar Reddy Pallerla, Amirreza Davar, Siavash Mahmoudi, Philip Crandall, Wan Shou, Yu She, Dongyi Wang

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Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts by Tiantian Huang

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Inter- and intra-species interactions between meat plant environmental bacteria and a non-biofilm-forming Escherichia coli O157:H7 strain in co-culture biofilms by Jeyachchandran Visvalingam, Peipei Zhang, Xianqin Yang

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Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s by Yu. K. Yushina, E. V. Zajko, M. A. Grudistova, M. D. Reshchikov, N. A. Nasyrov, D. V. Nikitchenko

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Enfermidade e morte: os escravos na cidade de Pelotas, 1870-1880 Illness and death: slaves in the city of Pelotas, 1870-1880 by Beatriz Ana Loner, Lorena Almeida Gill, Micaele Irene Scheer

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EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC... by V. N. Afonyushkin, K. A. Tabanyukhov, V. S. Cherepushkina, Yu. S. Khomenko, O. P. Tatarchuk

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Labor market volatility in the meat processing sector by LaPorchia A. Collins, Barry K. Goodwin, A. Ford Ramsey

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Comprehensive Comparative Rating Assessment of Meat- Processing Enterprises in the Vologda Region by O. A. Shikhova, A. E. Turkina, M. M. Melentyeva

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Green processing technology of meat and meat products: A review by A. S. El-tahlawy

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