Increasing concern of consumers on sustainability issues leads to high demand for new
alternative protein-based products to alter animal origin meat in the market. Meat …

This study aimed to analyze the leading research materials and research trends related to
livestock food in Asia in recent years and propose future research agendas to ultimately …

This study predicted Salmonella outbreak risk from eating cooked poultry in various
methods. The incidence of Salmonella in poultry meat and the environment from farm to …

In this study, 206 breast fillets were purchased from grocery stores in the province of Quebec
and evaluated for the presence of different quality defects. Of these fillets, 48.5% showed …

This study estimated the risk of hepatitis A virus (HAV) foodborne illness outbreaks through
the consumption of fermented clams in South Korea. HAV prevalence in fermented clams …

Three different Malaysian stingless bee propolis samples were examined using the
ethanolic extraction method for total flavonoid (TFC) and phenolic content (TPC) …

There is an increasing demand for plant‐based burger patties owing to the health and
sustainability issues raised from the consumption of meat. This study aimed to develop plant …

Chicken breasts and burgers (88% breast and 12% backfat) were evaluated for
physicochemical characteristics, thiobarbituric acid reactive substances (TBARS), and …

Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste
reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist …

This study investigates the dynamics of spoilage microflora in duck meat packed in vacuum
and air during 9 days of storage. In total, 72 duck carcasses were used in the study. Samples …