When Species Meat by Margret Grebowicz

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Perspectives on cultured meat by Shijie Ding, Mark J. Post, Guanghong Zhou

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GLOBAL MEAT MARKET by Milutin T. Đorović, Simo V. Stevanović, Verica M. Lazić

Subjects: “…meat, world production, region, world market, international trade, export, import.…”
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Meat, Buddhism and Salvation by Bent Sørensen

“… Bent Sørensen Meat, Buddhism and Salvation. The beat-poet and novel writer Jack Kerouac sought in a period of his life and in his writings to combine and unite Buddhist cessation of the existence of the flesh through Nirvana with a Catholic-Christian inspired yearning for the cessation of sin and guilt. …”
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Introducing meat studies by Ryan J. Phillips, Elisabeth Abergel

Subjects: “…Meat…”
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The Case for In Vitro Meat by James Ninia

“…In August 2013, a historic milestone was achieved: the first public tasting of in vitro meat (IVM).[i] IVM is exactly what it sounds like: meat created by humans in laboratories. …”
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Nice to meat you by Ng, Brenlyn Jie Jia, Er, Darrell Ding Yuan, Teo, Nicholas Chang Hao, Wee, Natasha Neng

“…Nice to Meat You is a Final Year Project drama film produced by Nicholas Teo, Natasha Wee, Darrell Er and Brenlyn Ng under the supervision of Ms Sheersha Perera as undergraduates of the Wee Kim Wee School of Communication and Information. …”
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Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters by Elena S. Inguglia, Daniel Granato, Joseph P. Kerry, Brijesh K. Tiwari, Catherine M. Burgess

“…Meat samples (<i>Longissimus dorsi)</i> were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. …”
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The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products by Mirosława Krzywdzińska-Bartkowiak, Michał Piątek, Ryszard Kowalski

“…Finely comminuted meat batters and processed meat products were investigated. …”
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Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives by Maria Schirone, Luigi Esposito, Federica D’Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella

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The effect of different meat types on the in vitro digestibility of starch and protein in meat noodles by Yi Liu, Changfeng Dong, Pengrui Wang, Yue Zhang

Subjects: “…Meat noodles…”
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Detecting Donkey Meat Adulterated with Duck Meat by Portable Fluorescence Quantitative PCR by Tianyuan ZHU, Xinya JIAO, Shumei CHENG

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Effect of Microbiota-Selenoprotein on Meat Selenium Content and Meat Quality of Broiler Chickens by Dalia A. Mohamed, Awis Qurni Sazili, Loh Teck Chwen, Anjas Asmara Samsudin

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Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products by Juni Sumarmono, Samsu Wasito

Subjects: “…spent duck meat…”
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Meat and meat products – a scoping review for Nordic Nutrition Recommendations 2023 by Jelena Meinilä, Jyrki K. Virtanen

Subjects: “…meat…”
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The relationship between meat disgust and meat avoidance—A chicken-and-egg problem by Elisa Becker, Stella Kozmér, Matthias B. Aulbach, Matthias B. Aulbach, Natalia S. Lawrence

Subjects: “…meat disgust…”
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Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective by E. Oz, F. Oz

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Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics by Claudia Ruiz-Capillas, Ana M. Herrero

“…Meat and meat products are very popular foods and widely accepted by consumers [...]…”
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USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION by A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova

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Analysis of occupational injuries at enterprises for processing and canning meat and meat food products by V. Yu. Kontareva

“…The article considers the problems and provides the analysis of industrial injuries at meat and meat food productsprocessing and canningenterprises, which have a certain sectoral specificity that affects the formation of working conditions and contributes to the emergence of industrial injuries.Problem Statement. …”
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