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Research into poultry meat quality
British Poultry Science, 20101. Research in the field of poultry meat quality has become more varied during the last 50 years. Besides meat content and microbial condition, animal welfare issues during the slaughter process, muscle morphology, physiology of meat ripening, impact of slaughter process on meat quality, sensory attributes of meat and meat processing have come into ...
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Health effects associated with consumption of unprocessed red meat: a Burden of Proof study
Nature Medicine, 2022Simon Iain Hay, , Christopher J L Murray
exaly
Salmonella infection and meat hygiene: poultry meat
Veterinary Record, 1975W A, Watson, J M, Broan
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1998
The sale of packaged fresh meat has become a universally accepted form of retail marketing and is the preferred method for many busy shoppers who look for convenience and variety in the choice of cuts they can buy. While the system has failed to live up to earlier predictions that traditional forms of butchery would be replaced completely by central ...
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The sale of packaged fresh meat has become a universally accepted form of retail marketing and is the preferred method for many busy shoppers who look for convenience and variety in the choice of cuts they can buy. While the system has failed to live up to earlier predictions that traditional forms of butchery would be replaced completely by central ...
openaire +1 more source
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Trends in Food Science and Technology, 2021Alaa El-Din A Bekhit +2 more
exaly
Scientific, sustainability and regulatory challenges of cultured meat
Nature Food, 2020Mark J Post +2 more
exaly
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Trends in Food Science and Technology, 2020Youling L Xiong
exaly
Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis
Nature Medicine, 2013Zeneng Wang, Bruce S Levison, Elin Org
exaly