Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat by Ana Clara L. Pavanello, Rebeca P.F. Catarino, Claudimara da S. Portela, Jaquellyne B.M.D. da Silva, Vinícius A.B. Mascareli, Viviane L.L. da Costa, Bárbara G. Vicenzi, Fernanda J. Mendonça, Sandra H. Prudencio, Tatiana C. Pimentel, Adriana L. Soares

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Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs by Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk

Subjects: “…meat product…”
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On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives by Humaun Oliulla, Md Furkanur Rahaman Mizan, Iksoon Kang, Sang-Do Ha

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Antioxidant and Nutritional Potential of Artichoke (<i>Cynara scolymus</i> L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil by Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, Rocío Peñalver, Gema Nieto

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The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades by Marietta Fodor, Anna Matkovits, Eszter Luca Benes, Zsuzsa Jókai

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Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC) by Caba Siladji, Vesna Djordjevic, Branka Borovic, Volker Heinz, Nino Terjung, Nenad Katanic, Igor Tomasevic

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Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken br... by Ming Liang, Hongwei Wang, Zhaoquan Zhou, Yechuan Huang, Huayi Suo

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Development of technology for the production of sausage produce using secondary collagen-containing raw materials by Natalia Gizatova, Albert Gizatov, Liliya Zubairova, Irina Mironova, Azat Nigmatyanov, Yuliya Chernyshenko, Alexey Pleshkov

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High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels by Weitong Wang, Jingying Cai, Satomi Tsutsuura, Tadayuki Nishiumi

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Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes by Anna Olewnik-Mikołajewska, Dominika Guzek, Dominika Głąbska, Krystyna Gutkowska

Subjects: “…hybrid meat product…”
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ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING by Cherkunova A.D., Khramova V.N., Mgebrishvili I.V., Zhivotova T.Y.

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Improving beef burger quality during cold storage: effect of Aloe vera gel, packaging, and temperature by Betina Louise Angioletti, Tuany Gabriela Hoffmann, Stefany Pergentino dos Santos, Caroline Meinert, Sávio Leandro Bertoli, Elane Schwinden Prudêncio, Carolina Krebs de Souza

Subjects: “…Meat product…”
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Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages by Edyta Malinowska-Pańczyk, Katarzyna Mazur

Subjects: “…raw meat product…”
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Antimicrobial Resistance Profiling of Pathogens from Cooked Donkey Meat Products in Beijing Area in One Health Context by Yiting Liu, Hongyun Duan, Luo Yang, Hong Chen, Rongzheng Wu, Yi Li, Yiping Zhu, Jing Li

Subjects: “…donkey meat product…”
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Processing of Larvae of <i>Alphitobius diaperinus</i> and <i>Tenebrio molitor</i> in Cooked Sausages: Effects on Physicochemical, Microbiological, and Sensory Parameters by Barbara Lemke, Darleen Röpper, Anahita Arki, Christian Visscher, Madeleine Plötz, Carsten Krischek

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New Functional Product from Horsemeat in Sauce by Zorigma M. Namsaraeva, Inga V. Khamaganova, Tatiana Ts. Damdinova

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Total phosphorus content in meat products on the market of the Republic of Serbia and regulatory compliance by Petričević Maja, Stanišić Nikola, Keškić Tanja, Petričević Veselin, Nikšić Dragan, Pisinov Boris, Stamenić Tamara

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Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update by HU Yingying, Bayinbate·Bayierta, LIU Yue, XU Baocai

Subjects: “…fermented meat products; microorganism; metabolic pathway; flavor…”
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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review by Hanxiao Bao, Yuxi Wang, Yue Huang, Yuhao Zhang, Hongjie Dai

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Determination of Multiple Antibiotic Resistance Profiles of Enterococcus Species Isolated From Fermented Meat Products CConsumed in Ankara by Zehra Şahin, Meryem Burcu Külahcı, Sumru Çıtak

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