Nutrients

Molecules (Basel, Switzerland)

Food chemistry

Frontiers in microbiology

Foods (Basel, Switzerland)

Meat science

food additives & contaminants part a, chemistry, analysis, control, exposure & risk assessment

Diabetes care

journal of istanbul veterinary sciences

Journal of food protection

Tropical animal health and production

journal of health communication

experimental parasitology

Toxics

[1] Effects of dietary fat source, breed and vitamin E level on lipid oxidation of muscles from sheep

[2] Antioxidant Effect of Extracts from Native Chilean Plants on the Lipoperoxidation and Protein Oxidation of Bovine Muscle.

[3] Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.

[4] Strains Isolated from Retail Meat Products: Evaluation of Biofilm Formation Ability, Antibiotic Resistance, and Phylogenetic Group Analysis.

[5] Food Applications and Potential Health Benefits of Pomegranate and its Derivatives.

[6] Camelids: new players in the international animal production context.

[7] Distinct Growth Phases in Early Life Associated With the Risk of Type 1 Diabetes: The TEDDY Study.

[8] Risk-based surveillance for meat-borne parasites.

[9] Subcritical water extraction of thyreostats from bovine muscle followed by liquid chromatography-tandem mass spectrometry.

[10] analysis of the baseline survey on the prevalence of <em>listeria monocytogenes</em> in certain ready-to-eat foods in the eu, 2010-2011 part a: <em>listeria monocytogenes</em> prevalence estimates

[11] el desabastecimiento de géneros agrícolas en la provincia de cartagena de indias a fines del período colonial

[12] características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate meat quality in lambs of different genotypes and ages at slaughter

[13] tendências no processamento de frangos de corte: uso racional da água

[14] monitoring of chlorinated hydrocarbon pollution of meat and fish in croatia

[15] avaliação comparativa entre dois métodos para determinação do colesterol em carnes e leite comparative evalution of two methods for the determination of cholesterol in meat and milk

[16] listeria spp. associated to different levels of autochthonous microbiota in meat, meat products and processing plants listeria spp. associado a diferentes níveis da microbiota autóctone de carne, produtos cárneos e plantas de processamento

[17] carcass and meat characteristics from dairy-origin steers fed with diets based on ground pearl millet grain, containing inclusion levels of babassu mesocarp meal

[18] the environmental influences on the bacteriological quality of red and chicken meat stored in fridges

[19] a serological survey of ovine and caprine brucellosis in slaughterhouses of east azerbaijan province during 2004

[20] características in vivo e de carcaça de caprinos e ovinos comercializados para abate no estado do ceará

[21] qualidade da carne de marreco pequim branco (anas platyrhynchos platyrhynchos l. 1758) comparado a frango de corte meat quality in white peking mallard (anas platyrhynchos platyrhynchos l. 1758 ) compared to broiler chicken

[22] fatty acid composition of muscle and internal fat depots of organic and conventional payoya goat kids

[23] efeito da concentração de fibra e parâmetros operacionais de extrusão sobre as propriedades de pasta de misturas de fécula de mandioca e polpa cítrica effect of the fiber content and operational extrusion parameters on the pasting characteristics of cassava starch and orange pulp mixture

[24] efecto del tiempo de almacenamiento, el tipo de músculo y el genotipo del animal sobre las pérdidas por goteo en carne cruda de cerdo effect of storage time, muscle type, and animal genotype on drip loss in raw pork

[25] biochemical and chemical investigations of pikeperch fingerlings (sander lucioperca l.) after wintering

[26] detection of neuronal tissue in meat using tissue specific dna modifications

[27] influence of meat maturation to the presence of coliform bacteria

[28] Comparative fatty acids composition and cholesterol content in Bactrian (Camelus bactrianus) and dromedary camel (Camelus dromedarius) meat.

[29] Detection of Heavy Metals, Their Distribution in spp., and Health Risks Assessment.

[30] Assessment of knowledge, attitudes, and hygienic practices of meat handlers towards food safety working in Arbaminch town public food service establishments, Southern Ethiopia

[31] Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat

[32] Meat and bone meal as a novel biostimulation agent in hydrocarbon contaminated soils.

[33] Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks.

[34] Growth of Salmonella enterica Serovars Typhimurium and Enteritidis in Iron-Poor Media and in Meat: Role of Catecholate and Hydroxamate Siderophore Transporters.

[35] Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative.

[36] Temperature and surface material can promote Pseudomonas fragi and Pseudomonas psychrophila biofilm production, with protection under refrigeration conditions of growth and persistence of Escherichia coli in fish meat.

[37] The decline of U.S. export competitiveness in the Chinese meat import market

[38] Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

[39] Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

[40] Duplex PCR-ELONA for the detection of pork adulteration in meat products

[41] Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat

[42] A novel non-enzymatic sensing platform for determination of 5'-guanosine monophosphate in meat

[43] Use of egg yolk phospholipids to generate chicken meat odorants

[44] 3D printing of meat

[45] Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS

[46] Social, temporal and situational influences on meat consumption in the UK population

[47] Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry

[48] DNA-based bead array technology for simultaneous identification of eleven foodborne pathogens in chicken meat

[49] Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids

[50] Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

[51] Psychological profiles of people who justify eating meat as natural, necessary, normal, or nice

[52] Sous-vide cooking of meat: A Maillarized approach

[53] Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection

[54] In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

[55] Species-specific peptide-based liquid chromatography–mass spectrometry monitoring of three poultry species in processed meat products

[56] Investigation of the post mortem zinc protoporphyrin IX fluorescence with respect to its protein-bound and unbound occurrence in aqueous meat extracts

[57] Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat

[58] MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products

[59] Bioaccessibility of short chain chlorinated paraffins in meat and seafood

[60] What's in a name? Consumer perceptions of in vitro meat under different names

[61] Meat outside the freezer: Drying, smoking, salting and sealing meat in fat at an Epipalaeolithic megasite in eastern Jordan

[62] Review: Membrane Materials for the Removal of Water from Industrial Solvents by Pervaporation and Vapor Permeation.

[63] Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs (Journal of Food Science and Technology, (2019), 56, 6, (3126-3135), 10.1007/s13197-018-3552-9)

[64] Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.

[65] Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment.

[66] Doneness preferences, meat and meat-derived heterocyclic amines intake, and N-acetyltransferase 2 polymorphisms: association with colorectal adenoma in Japanese Brazilians.

[67] Author Correction: Hydrophobic pore gates regulate ion permeation in polycystic kidney disease 2 and 2L1 channels (Nature Communications, (2018), 9, 1, (2302), 10.1038/s41467-018-04586-x)

[68] Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers.

[69] Goroho (Musa acuminafe, sp) banana flour as natural antioxidant source in indonesian meatball production

[70] Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

[71] Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids

[72] Specifity of Cultural Layers Filling and Dynamics of Meat Consumption in the City of Bolgar (based on the archaeozoological materials of CLXXIX excavation trench)

[73] Dietary Meat Categories and Descriptions in Chronic Disease Research Are Substantively Different within and between Experimental and Observational Studies: A Systematic Review and Landscape Analysis

[74] Some quality qualifications of cooked meat sous vide in the storage process

[75] Characterization and antibiotic susceptibility of Listeria monocytogenes isolated from poultry and red meat in Morocco

[76] Characterization and antibiotic susceptibility of Listeria monocytogenes isolated from poultry and red meat in Morocco

[77] Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia

[78] Some quality qualifications of cooked meat sous vide in the storage process

[79] Characteristics of venison. The research of vitamin and fatty acid composition of the meat of domesticated reindeer

[80] Occipital and external acoustic meatus to axis angle: a useful predictor of oropharyngeal space in rheumatoid arthritis patients with atlantoaxial subluxation.

[81] Impact of the occiput and external acoustic meatus to axis angle on dysphagia in patients suffering from anterior atlantoaxial subluxation after occipitocervical fusion.

[82] Do mycotoxin contaminated diets and yeast cell wall adsorbent affect meat quality of Nellore bulls finished in feedlot? - A short communication.

[83] Evaluation and monitoring of the satisfaction of meat and meat products consumers

[84] Methane recovery from gas hydrate-bearing sediments: An experimental study on the gas permeation characteristics under varying pressure

[85] When vegetarians eat meat: Why vegetarians violate their diets and how they feel about doing so.

[86] Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat.

[87] Seasonality and zoonotic foodborne pathogens in Canada: relationships between climate and Campylobacter, E. coli and Salmonella in meat products.

[88] Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system.

[89] [Application of cell culture techniques in cultured meat-a review].

[90] Genetic characterization of high-level aminoglycoside-resistant Enterococcus faecalis and Enterococcus faecium isolated from retail chicken meat.

[91] Modelling mass and heat transfers of Permeate Gap Membrane Distillation using hollow fibre membrane

[92] More room for legume - Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products.

[93] Impact of restricting feed and probiotic supplementation on growth performance, mortality and carcass traits of meat-type quails.

[94] Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat

[95] A surveillance of microbiological contamination on raw poultry meat at retail markets in China

[96] Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species)

[97] Ultrasensitive and Rapid-Response Sensor for the Electrochemical Detection of Antibiotic Residues within Meat Samples.

[98] Preparation of gallic acid-grafted chitosan using recombinant bacterial laccase and its application in chilled meat preservation

[99] Feed deprivation in Merino and Terminal sired lambs: (2) the metabolic response under pre-slaughter conditions and impact on meat quality and carcass yield.

[100] Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

[101] Prevalence and Antibiotic Resistance of Enteritidis and Typhimurium in Ground Beef and Meatball Samples in Samsun, Turkey.