Results 171 to 180 of about 70,631 (203)

Meat and meat products

1998
Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
openaire   +1 more source

Advances in Understanding the Predominance, Phenotypes, and Mechanisms of Bacteria Related to Meat Spoilage

Trends in Food Science and Technology, 2021
Huhu Wang
exaly  

Enhancing Physical and Chemical Quality Attributes of Frozen Meat and Meat Products: Mechanisms, Techniques and Applications

Trends in Food Science and Technology, 2022
Da-Wen Sun
exaly  

The Potentials and Challenges of Using Microalgae as an Ingredient to Produce Meat Analogues

Trends in Food Science and Technology, 2021
Peipei Sun, Yunlei Fu, Bin Liu
exaly  

Meat and Meat Products

2001
William Benjy Mikel, Youling Xiong
  +5 more sources

Prospects of Artificial Meat: Opportunities and Challenges Around Consumer Acceptance

Trends in Food Science and Technology, 2021
Iftikhar Hussain Badar, Baohua Kong, Lang Zhang   +2 more
exaly  

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

Advanced Science, 2022
Stacey C Skaalure, Tom Ben Arye, Claire Bomkamp   +2 more
exaly  

Cell-Based Meat: Current Ambiguities With Nomenclature

Trends in Food Science and Technology, 2020
Shujian Ong, Deepak Choudhury, May W Naing   +2 more
exaly  

Meat and Meat Replacements

2023
openaire   +1 more source

Consumption of Red Meat and Processed Meat and Cancer Incidence: A Systematic Review and Meta-Analysis of Prospective Studies

European Journal of Epidemiology, 2021
Bernard A. Rosner, Nicholas Spence, Maryam S Farvid   +2 more
exaly