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Plant-Based Meat: Building Meat from Plants
This chapter highlights the rapid advances in the development of plant-based meat alternatives. The basic building blocks needed to create...
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Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products
The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic,...
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Bug Meat: Assembling Meat from Insects
Insects are highly nutritious alternatives to meat, containing good levels of proteins, fats, dietary fibers, vitamins, and minerals. They are...
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Effects of Organic Chromium Yeast on Performance, Meat Quality, and Serum Parameters of Grow-Finish Pigs
Trivalent chromium (Cr) is an essential trace element for humans and animals. This study was conducted to investigate the effects of chromium(III)...
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Resistomes and microbiome of meat trimmings and colon content from culled cows raised in conventional and organic production systems
BackgroundThe potential to distribute bacteria resistant to antimicrobial drugs in the meat supply is a public health concern. Market cows make up a...
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Effects of dietary supplementation with organic selenium-enriched yeast on growth performance, carcass characteristics, and meat quality of finishing lambs
This study was aimed to assess the impact-enriched Saccharomyces cerevisiae with organic selenium addition in finishing lambs on fatty acid...
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Decontamination of Meat and Meat Products
Globally, consumers demand fresh, quality, nutritious, convenient, best taste meat and meat products with natural flavor and extended shelf life....
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An Ethical Dilemma: To Meat or Not to Meat?
Many people do not want to eat meat for ethical reasons – they believe it is wrong to confine and slaughter animals for food. There are billions of...
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Dietary bamboo leaf flavonoids improve quality and microstructure of broiler meat by changing untargeted metabolome
BackgroundDietary bamboo leaf flavonoids (BLFs) are rarely used in poultry production, and it is unknown whether they influence meat texture profile,...
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Should organic animals be slaughtered differently from non-organic animals? A cluster analysis of German consumers
Public criticism of livestock husbandry is increasing, and better animal welfare is a main buying motive for organic animal products. The slaughter...
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Productive performance, digestibility, carcass traits and meat quality in rabbits fed triticale-based diets supplemented with xylanase
Cereals such as triticale may contain high levels of xylans and arabinoxylans, limiting its use in diets since they act as anti-nutritional factors....
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Antioxidant action of yerba mate on carcass and meat characteristics and fatty acid profile in meat and fat of lambs finished in tropical pastures
The objective was to evaluate the effect of the supplementation with natural antioxidants from Yerba mate ( Ilex paraguariensis St. Hil.) on the...
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Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers
The aim of this study was to evaluate the growth performance, fermentation indices and meat quality of Sussex steers fed totally mixed rations that...
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The Consequences for Climate of Meat Consumption
Livestock production generates a significant share of total global greenhouse gas emissions and poses other, non-climatic challenges to society and...
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Effect of aqueous ozone on inactivation of bacteria isolated from the meat products and equipment
Ozone based disinfection is one of the approved green technologies for preservation of meat and meat products. The study had discussed about the...
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Nano-Se exhibits limited protective effect against heat stress induced poor breast muscle meat quality of broilers compared with other selenium sources
BackgroundAt present, heat stress (HS) has become a key factor that impairs broiler breeding industry, which causes growth restriction and poor meat...
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Effects of Zinc Oxide Nanoparticles Supplementation on Growth Performance, Meat Quality and Serum Biochemical Parameters in Broiler Chicks
The zinc oxide nanoparticles (ZnONPs) have attracted exhilarating research interest due to their novel distinguishing characteristics such as size,...
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Ozonation for Pseudomonas paracarnis control: biofilm removal and preservation of chicken meat during refrigerated storage
Ozone has been studied to control microorganisms in food, as well as to control biofilm. In this context, the goals of this work were to determine...
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Organic Approaches in Temperate Nuts
Nut crops form an important component of diet and serve as a healthy alterative for meat especially in places where there is lesser availability of...
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Effects of extruded urea levels on the productive performance and carcass and meat characteristics of Nellore cattle
Because the non‐protein nitrogen sources can be an option for a ruminant diet to replace true-protein sources, we hypothesized that using extruded...