10 analysis of the baseline survey on the prevalence of <em>listeria monocytogenes</em> in certain ready-to-eat foods in the eu, 2010-2011 part a: <em>listeria monocytogenes</em> prevalence estimates

11 el desabastecimiento de géneros agrícolas en la provincia de cartagena de indias a fines del período colonial

12 características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate meat quality in lambs of different genotypes and ages at slaughter

13 tendências no processamento de frangos de corte: uso racional da água

14 monitoring of chlorinated hydrocarbon pollution of meat and fish in croatia

15 avaliação comparativa entre dois métodos para determinação do colesterol em carnes e leite comparative evalution of two methods for the determination of cholesterol in meat and milk

16 listeria spp. associated to different levels of autochthonous microbiota in meat, meat products and processing plants listeria spp. associado a diferentes níveis da microbiota autóctone de carne, produtos cárneos e plantas de processamento

17 carcass and meat characteristics from dairy-origin steers fed with diets based on ground pearl millet grain, containing inclusion levels of babassu mesocarp meal

18 the environmental influences on the bacteriological quality of red and chicken meat stored in fridges

19 a serological survey of ovine and caprine brucellosis in slaughterhouses of east azerbaijan province during 2004

20 características in vivo e de carcaça de caprinos e ovinos comercializados para abate no estado do ceará

21 qualidade da carne de marreco pequim branco (anas platyrhynchos platyrhynchos l. 1758) comparado a frango de corte meat quality in white peking mallard (anas platyrhynchos platyrhynchos l. 1758 ) compared to broiler chicken

22 fatty acid composition of muscle and internal fat depots of organic and conventional payoya goat kids

23 efeito da concentração de fibra e parâmetros operacionais de extrusão sobre as propriedades de pasta de misturas de fécula de mandioca e polpa cítrica effect of the fiber content and operational extrusion parameters on the pasting characteristics of cassava starch and orange pulp mixture

24 efecto del tiempo de almacenamiento, el tipo de músculo y el genotipo del animal sobre las pérdidas por goteo en carne cruda de cerdo effect of storage time, muscle type, and animal genotype on drip loss in raw pork

25 biochemical and chemical investigations of pikeperch fingerlings (sander lucioperca l.) after wintering

26 detection of neuronal tissue in meat using tissue specific dna modifications

27 influence of meat maturation to the presence of coliform bacteria

28 Comparative fatty acids composition and cholesterol content in Bactrian (Camelus bactrianus) and dromedary camel (Camelus dromedarius) meat.

29 Detection of Heavy Metals, Their Distribution in spp., and Health Risks Assessment.

30 Assessment of knowledge, attitudes, and hygienic practices of meat handlers towards food safety working in Arbaminch town public food service establishments, Southern Ethiopia

31 Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat

32 Meat and bone meal as a novel biostimulation agent in hydrocarbon contaminated soils.

33 Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks.

34 Growth of Salmonella enterica Serovars Typhimurium and Enteritidis in Iron-Poor Media and in Meat: Role of Catecholate and Hydroxamate Siderophore Transporters.

35 Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative.

36 Temperature and surface material can promote Pseudomonas fragi and Pseudomonas psychrophila biofilm production, with protection under refrigeration conditions of growth and persistence of Escherichia coli in fish meat.

37 The decline of U.S. export competitiveness in the Chinese meat import market

38 Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

39 Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

40 Duplex PCR-ELONA for the detection of pork adulteration in meat products

41 Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat

42 A novel non-enzymatic sensing platform for determination of 5'-guanosine monophosphate in meat

43 Use of egg yolk phospholipids to generate chicken meat odorants

44 3D printing of meat

45 Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS

46 Social, temporal and situational influences on meat consumption in the UK population

47 Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry

48 DNA-based bead array technology for simultaneous identification of eleven foodborne pathogens in chicken meat

49 Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids

50 Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

51 Psychological profiles of people who justify eating meat as natural, necessary, normal, or nice

52 Sous-vide cooking of meat: A Maillarized approach

53 Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection

54 In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

55 Species-specific peptide-based liquid chromatography–mass spectrometry monitoring of three poultry species in processed meat products

56 Investigation of the post mortem zinc protoporphyrin IX fluorescence with respect to its protein-bound and unbound occurrence in aqueous meat extracts

57 Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat

58 MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products

59 Bioaccessibility of short chain chlorinated paraffins in meat and seafood

60 What's in a name? Consumer perceptions of in vitro meat under different names

61 Meat outside the freezer: Drying, smoking, salting and sealing meat in fat at an Epipalaeolithic megasite in eastern Jordan

62 Review: Membrane Materials for the Removal of Water from Industrial Solvents by Pervaporation and Vapor Permeation.

63 Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs (Journal of Food Science and Technology, (2019), 56, 6, (3126-3135), 10.1007/s13197-018-3552-9)

64 Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.

65 Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment.

66 Doneness preferences, meat and meat-derived heterocyclic amines intake, and N-acetyltransferase 2 polymorphisms: association with colorectal adenoma in Japanese Brazilians.

67 Author Correction: Hydrophobic pore gates regulate ion permeation in polycystic kidney disease 2 and 2L1 channels (Nature Communications, (2018), 9, 1, (2302), 10.1038/s41467-018-04586-x)

68 Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers.

69 Goroho (Musa acuminafe, sp) banana flour as natural antioxidant source in indonesian meatball production

70 Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

71 Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids

72 Specifity of Cultural Layers Filling and Dynamics of Meat Consumption in the City of Bolgar (based on the archaeozoological materials of CLXXIX excavation trench)

73 Dietary Meat Categories and Descriptions in Chronic Disease Research Are Substantively Different within and between Experimental and Observational Studies: A Systematic Review and Landscape Analysis

74 Some quality qualifications of cooked meat sous vide in the storage process

75 Characterization and antibiotic susceptibility of Listeria monocytogenes isolated from poultry and red meat in Morocco

76 Characterization and antibiotic susceptibility of Listeria monocytogenes isolated from poultry and red meat in Morocco

77 Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia

78 Some quality qualifications of cooked meat sous vide in the storage process

79 Characteristics of venison. The research of vitamin and fatty acid composition of the meat of domesticated reindeer

80 Occipital and external acoustic meatus to axis angle: a useful predictor of oropharyngeal space in rheumatoid arthritis patients with atlantoaxial subluxation.

81 Impact of the occiput and external acoustic meatus to axis angle on dysphagia in patients suffering from anterior atlantoaxial subluxation after occipitocervical fusion.

82 Do mycotoxin contaminated diets and yeast cell wall adsorbent affect meat quality of Nellore bulls finished in feedlot? - A short communication.

83 Evaluation and monitoring of the satisfaction of meat and meat products consumers

84 Methane recovery from gas hydrate-bearing sediments: An experimental study on the gas permeation characteristics under varying pressure

85 When vegetarians eat meat: Why vegetarians violate their diets and how they feel about doing so.

86 Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat.

87 Seasonality and zoonotic foodborne pathogens in Canada: relationships between climate and Campylobacter, E. coli and Salmonella in meat products.

88 Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system.

89 [Application of cell culture techniques in cultured meat-a review].

90 Genetic characterization of high-level aminoglycoside-resistant Enterococcus faecalis and Enterococcus faecium isolated from retail chicken meat.

91 Modelling mass and heat transfers of Permeate Gap Membrane Distillation using hollow fibre membrane

92 More room for legume - Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products.

93 Impact of restricting feed and probiotic supplementation on growth performance, mortality and carcass traits of meat-type quails.

94 Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat

95 A surveillance of microbiological contamination on raw poultry meat at retail markets in China

96 Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species)

97 Ultrasensitive and Rapid-Response Sensor for the Electrochemical Detection of Antibiotic Residues within Meat Samples.

98 Preparation of gallic acid-grafted chitosan using recombinant bacterial laccase and its application in chilled meat preservation

99 Feed deprivation in Merino and Terminal sired lambs: (2) the metabolic response under pre-slaughter conditions and impact on meat quality and carcass yield.

100 Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

101 Prevalence and Antibiotic Resistance of Enteritidis and Typhimurium in Ground Beef and Meatball Samples in Samsun, Turkey.

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