Dioxins and dioxin-like compounds in meat and meat products by E. Aoudeh, E. Oz, M. R. Khan, F. Oz

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THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT by A. S. Kambarova, A. N. Nurgazezova, M. B. Rebezov, ZH. K. Moldabaeva, G. N. Nurymkhan, ZH. M. Atambayeva, E. ZH. Arinova

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Plant-Derived Natural Antioxidants in Meat and Meat Products by Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, Marios Moschovas, Ioannis Bossis, Athanasios I. Gelasakis

“…Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. …”
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The Strategic Directions of Meat and Meat Products Market Development by Ivanyshyn Volodymyr V., Leskiv Igor Yu.

Subjects: “…meat market…”
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Review of Flavor 1 Differences in Meat and Meat Products by Perpustakaan UGM, i-lib

“…Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. …”

Modern meat: the next generation of meat from cells by Anthis, JR, Berenstein, P, Beurrier, C, Biehl, C, Birdie, P, Burley, J, Chantre, C, Davis, J, Dohadwala, S, d'Origny, G, Espírito Santo, V, Espitia, F, Gonzalez, G, Grandic, I, Green, C, Groenewegen, L, Guvenilir, A, Hanyu, Y, Kane, MH, Kay, D, Kern, J, Khan, A, Korotych, M, Kozlovski, D, Lavon, N, Legendre, N, Liang, K, Luining, D, MacQueen, L, McNamara, E, Messmer, T, Mishra, Y, Miotto, M, Nasajpour, A, Necula, A, Parker, KK, Peppou, G, Regev, S, Rosnach, M, Saunter, W, Selden, M, Shapiro, P, Soice, E, Spears, B, Sriram, S, Stone, L, Summers, D, Tharakan, A, Thompson, B, Tuomisto, H, van Eelen, I, Vasikaran, S, Weathers, S, Weber, JM, Wilks, M, Wu, E, Yusuf, A, Xu, M, Zimmerman, J

“…Modern Meat is the first textbook on cultivated meat, with contributions from over 100 experts within the cultivated meat community. …”

The regional competitiveness of meat and meat preparation sub-sectors by Wan Bakar, Wan Mohd Marzuki, Ismail, M. M., Abdullah, A. M.

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The differences between uncooked meat and meat floss from two difference sources of meats (beef and carabeef) by Shahrai, Nurul Nuraliya

“…Meat is a source of protein, vitamins and mineral in diet but most of meats cannot be differentiated after had being processed especially red dark meat such as cattle meat (beef) and buffalo meat (carabeef). …”
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Easy meat / by Harvey, John, 1938-

Uncanny Meat by James R. Goebel

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Meat Cultures by John MacNeill Miller

“…. $13.45 (pb) Ted Geier. Meat Markets: The Cultural History of Bloody London. …”
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Hopping meat by Kail, P

New Frontiers in Meat and Meat Products—SI ICoMST by Marzena Zając

“…Despite experts’ warnings and statements about hazards connected with meat consumption, it is growing all over the world [...]…”
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PCR analysis for meat products authenticity - detection of horse meat by Stefanova Petya, Gotcheva Velitchka, Angelov Angel

“…Food adulteration regarding species origin of meats is a common problem in the meat products sector. …”
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American Meat Science Association Guidelines for Meat Color Measurement by Anand Mohan, Andrew Milkowski, Brad Kim, Chris Raines, D. Andy King, Darren Cornforth, Fred Pohlman, Gunilla Lindahl, James (Jim) Claus, Kjell Merok, Mahesh N. Nair, Mark Seyfert, Mellissa Weber, Melvin Hunt, Oddvin Sorheim, Poulson Joseph, Ranjith Ramanathan, Richard A. Mancini, Shai Barbut, Surendranath P. Suman

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Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products by Huiping Wang, Qian Chen, Baohua Kong

“…Meat and meat products play a vital role in the daily diet due to their desirable texture, delicious flavor and nutritional value [...]…”
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Factors influencing consumer purchase intent for meat and meat substitutes by Jie Li, Casey Silver, Miguel I. Gómez, Mark Milstein, Giovanni Sogari

“…This study explores the appeal of alternative meat burgers as an option for reducing individual and collective meat consumption. …”
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Meat in the Diet: Differentiating the Benefits and Risks of Different Types of Meat by Carlotta Giromini, D. Ian Givens

“…The present Special Issue features three broad areas related to meat: meat and human health, the effects of animals’ diets on the nutritional characteristics of meat, and consumers’ attitudes about buying and consuming cell-based meat [...]…”
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Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products by Araceli Ulloa-Saavedra, Claudia García-Betanzos, María Zambrano-Zaragoza, David Quintanar-Guerrero, Susana Mendoza-Elvira, Benjamín Velasco-Bejarano

“…Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. …”
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Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications by Noemí Echegaray, Mirian Pateiro, Paulo E. S. Munekata, José M. Lorenzo, Zakariya Chabani, Mohamed A. Farag, Rubén Domínguez

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