Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat by Franziska Witte, Erik Sawas, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung

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Producing of meat products using statistical evaluation of dietary types of meat by Kharitonova Polina, Dunchenko Nina, Odintsova Arina

“…The article calculated the indicators of the coefficient of imbalance of the amino acid composition, the difference in the amino acid score and the biological value of proteins in dietary meat raw materials. Significant differences in the content of essential amino acids in different parts of the carcasses of the selected dietary meat raw materials were determined using the analysis of variance of a one-way uneven complex. …”
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Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats by Lucie Pilařová, Lucie Kvasničková Stanislavská, Ladislav Pilař, Tereza Balcarová, Jana Pitrová

Subjects: “…cultured meat…”
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MEAT AND MEAT PRODUCTS MARKET IN RUSSIA: CURRENT STATE AND DEVELOPMENT PROSPECTS by Alexey V. Puzakov

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Meat Substitute Markets: A Comparative Analysis of Meat Analogs in Austria by Christof Falkenberg, Alena Trexler, Christian Garaus, Siegfried Pöchtrager

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INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR®MASTER by Karolina FERYSIUK, Karolina M. WÓJCIAK, Paulina KĘSKA, Dariusz M. STASIAK

“…The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. …”
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Antimicrobial susceptibility and serovarieties of Salmonella isolated from meat and meat products by Yamila Puig Peña, Virginia Leyva Castillo, René Tejedor Arias, María Teresa Illnait Zaragoz, Yaumara Ferrer Márquez, Ailén Camejo Jardines

“…Introduction: Poultry and other types of meat from infected animals are important vehicles of salmonellosis. …”
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Authentication of meat and meat products using molecular assays: A review by Md Abul Kalam Azad, Munna Dey, Fahmida Khanam, Baishakhi Biswas, Shahina Akhter

Subjects: “…Meat…”
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THE MEAT AND MEAT PRODUCTS CONSUMPTION EVOLUTION IN ROMANIA DURING 1950 – 2005 by ANDREEA MIHAELA RĂDAC, IOANA ANDA MILIN, COSMINA SIMONA TOADER

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The system approach to marketing research of the regional market of meat and processed meats by O.P. Afanasieva

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Approach to assessing consumers’ purchasing choices for premium meat and meat products by Biryukova Tatiana, Ashmarina Tatyana

“…At present, consumers are guided by a large number of factors with regard to the choice of meat and meat products, a number of which have arisen against the background of increased information availability, the formation of the trend "healthy eating", significant changes in the external environment. …”
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Determination of Meat Content in Processed Meats Using Currently Available Methods by Babji, Abdul Salam, Ooi, P. H., Abdullah, Aminah

“…Four methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meat processing industry. …”
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Phosphorus contents of raw chicken meat and processed chicken meat products by Chan, Yoke Mun, Er, S.H.

“…The objective of this study was to determine and compare the phosphorus content in raw chicken breast meat (RCBM) and selected processed chicken meat products. …”
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Isolation, Identification and Characterization of Yersinia Spp from Meat and Meat Products by Mohd Dzomir, Ahmad Zainuri

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Species authentication of thermally processed meat and meat products by proteomics approach by Zainal Abidin, Siti Aimi Sarah

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One man's meat / by 361763 White, Elwyn Brooks

Meat processing technology

Perfect meat dishes / by 170735 Willan, Anne

Subjects: “…Cookery (Meat)…”

Encyclopedia of meat sciences / by Devine, Carrick, Dikeman, Michael

Subjects: “…Meat…”

HACCP in the meat industry / by Brown, Martyn