Transcriptomic Study on Variations in Tenderness of Tibetan Lamb Meat

Cultured Meat: The Upcoming Meat Production having Sustainable Benefits over Conventional Meat Production: A Review

Proteomics and Meat Quality Aspects of Chilled Goat Meat

The meat quality attributes and nutritional composition of three way synthetic pigs meat as influenced by age at slaughter

Growth Performance, Meat Quality, Meat Oxidation and Intestinal Bacterial Contents of Broilers Fed with Garcinia mangostana Peel Extract

An Investigation Into the Traditional Processing of Camel Meat as Khlii: A Dried, Cooked and Fatty Meat from Southwestern Algeria

Assessment of Willingness to Pay Extra for Safe Meat and Meat Products Sold in Different Regions of Al-Suwaria City in Iraq’s Wasit Governorate

Biochemical Characterization and Technological Potential of Lactic Acid Bacteria Strains Isolated from Dried and Salted Camel Meat (Kadid): A Traditionally Processed Meat Product of Southern Algeria

Carcass and meat quality characteristics of South African indigenous chickens