Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects by Swati Kumari, Amm Nurul Alam, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

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The drivers of wild meat consumption in rural Cameroon: Insights for wild meat alternative project design by Stephanie Brittain, Cedric Thibaut Kamogne Tagne, Dilys Roe, Francesca Booker, Mama Mouamfon, Neil Maddison, Soreya Djibrila Ngomna Tsabong, Salihou Mfone Nteroupe, E. J. Milner‐Gulland

“…We found that wild meat is preferred to meat from domestic livestock or wild caught fish. …”
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Quality of Meat and Some Meat Products Manufactured at SC Ferma Zootehnica SRL Baia Mare by Camelia RĂDUCU, Vioara MIREŞAN, Aurelia COROIAN, Dana PUSTA, Simona PAŞCALĂU, Cristian COROIAN, Zamfir MARCHIȘ, Luisa ANDRONIE, Daniel COCAN

Subjects: “…meat, quality, meat products…”
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Modern aspects of the livestock industry development, considering the analysis of consumer preferences for meat and meat products by Biryukova Tatiana V., Enkina Catherine V., Ashmarina Tatyana I.

“…At the moment, this transformation is of particular interest in the main markets, which include the meat and meat products market. This article attempts to study the transformation of consumer preferences for meat and meat products in modern conditions. …”
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Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age by Sin-Young Park, Dong-Seob Byeon, Gye-Woong Kim, Hack-Youn Kim

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Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods by Md Abu bakar Siddique, Sabine M. Harrison, Frank J. Monahan, Enda Cummins, Nigel P. Brunton

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Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception by Raffaella Branciari, David Ranucci

“…Consumer interest in game meat has increased in recent years, mainly due to the growing population of some wild species, the “natural sounding” aspect of game meat and its good nutritional value [...]…”
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Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products by Arun K. Das, Dipanwita Bhattacharya, Annada Das, Santanu Nath, Samiran Bandyopadhyay, Pramod Kumar Nanda, Mohammed Gagaoua

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Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review by Marcelina Karbowiak, Piotr Szymański, Dorota Zielińska

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POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW by N. A. Gorbunova

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The use of nanostructured films in the development of packaging for meat and meat products: A brief review of the literature by Éricles Forrati Machado, Fernanda Reis Favarin, Aline Ferreira Ourique

“…This review aimed at investigating the development of films containing nanoparticles for the production of packaging that can increase the conservation of meat products. In the development of the films, more research was found with natural polymers, mainly chitosan. …”
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Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland by Antti Knaapila, Fabienne Michel, Kirsi Jouppila, Tuula Sontag-Strohm, Vieno Piironen

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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. …”
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Evaluation of High Resolution Melting (HRM) Analysis for Meat Species Identification of Raw and Cooked Meat by Peyman Gholamnezhad, Hamed Ahari, Gholamreza Nikbakht Brujeni, Seyed Amir Ali Anvar, Abbasali Motallebi

Subjects: “…meat authentication…”
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Features of post-slaughter biochemical processes in meat raw materials at llc “Ternopil meat plant” by O. Fursik, I. Strasynskiy, M. Hrytsai, S. Iepishkin, O. Perhat

Subjects: “…meat, autolysis, glycogen, lactic acid, quality…”
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Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs by Begoña Panea, Guillermo Ripoll, María J. Alcalde

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Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries by Marion R. Eckl, Sander Biesbroek, Pieter van’t Veer, Johanna M. Geleijnse

Subjects: “…meat replacement…”
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Foodborne Pathogen Dynamics in Meat and Meat Analogues Analysed Using Traditional Microbiology and Metagenomic Sequencing by Francesco Bonaldo, Baptiste Jacques Philippe Avot, Alessandra De Cesare, Frank M. Aarestrup, Saria Otani

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Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources by Nelson Huerta-Leidenz

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A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes by Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson

Subjects: “…meat colour…”
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