Enhancing stability and health benefits of goat meat snacks using a linseed oil emulsion with lyophilized Surinam cherry (Eugenia uniflora L.) fruit extract von Rolhaiser, Fabiana Anselma, Fernandez, Carina Lorena, Fogar, Ricardo Alejandro, Romero, Mara Cristina

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Marinación por inyección con cloruro de calcio como alternativa para mejorar la calidad al freído de Pecho y Aguja von Canchola Alvizo, Maria Guadalupe

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Métodos de ablandamiento de la carne y su efecto sobre la textura von Perez-Chabela, Maria de Lourdes, Totosaus, Alfonso

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Low-fat goat meat snacks made with flax oil emulsion and Surinam cherry (Eugenia Uniflora L.) fruit extract as fat replacement von Romero, Mara C, Rolhaiser, Fabiana A, Fernandez, Carina Lorena, Fogar, Ricardo Alejandro, Romero, Ana Maria, Judis, Maria Alicia

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Contributions to the debate on the consumption of saturated fat in red meat von Rubio-Lozano, Maria Salud, Campos-Granados, Carlos M

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Basic notions to understand the meat production and environmental sustainability relationship von Andrade Chacón, Diana Sofia, Rubio Lozano, María Salud

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A Review: Unconventional alternatives for making sausages von Luna-Rodríguez, Lorena, Colunga-Cisneros, Xochitl, Zárate-González, Gibrán, Alemán-López, Viridiana, García-Barrera, Carla Sofia, Unger-Cancela, Tammy

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Development of a biscuit-type baked meat product based on chicken giblets von López-Beyliss, Mariana, Ponce-Galván, Jade Jozabel, Ruvalcaba-Lugo, Luis Alberto, Ortega-Armenta, Rosa Hidemi, López-Tarín, Francina B., Cuevas-González, Paúl Fernando

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Equivalence of nomenclature and yield of primal cuts of beef in northwest of Mexico von Calderón Alonso, Ana Carolina, Romo Valdez, Ana Mireya, Barrera Bojórquez, Liliana Gabriela, Ríos Rincón, Francisco Gerardo

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Effect of oregano hydrolate (Oreganum vulgare) on some quality characteristics of nuggets prepared with rabbit meat von Garcia-Angeles, Brenda, Soto-Simental, Sergio, Gonzalez-Tenorio, Roberto, Ayala-Martinez, Maricela

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Physicochemical and sensory characterization of a functional meat product added with pomegranate peel flour von Garrido-Cruz, Jorge Luis, Sanchez-Muñoz, Ricardo, Rodriguez-Huezo, Maria Eva

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Improvement of oxidative stability of nuggets fried with soybean oil enriched with polyphenols from coffee agro-industrial coproducts von Santiago Ruiz, Marco Antonio, García Martínez, Ignacio, Totosaus, Alfonso

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Bocaditos de carne de cabra bajos en grasa elaborados con emulsión de aceite de lino y extracto de fruta de Pitanga (Eugenia Uniflora L.) como reemplazo de grasa von Romero, Ana María, Fogar, Ricardo A, Fernandez, Carina, Rolhaiser, Fabiana A, Romero, Mara Cristina, Judis, María Alicia

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Carcass performance of cows, heifers and bulls fattened to pasture in the savanna ecosystem von Huerta-Leidenz, Nelson, Jerez-Timaure, Nancy, Rodas-Gonzalez, Argenis

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Combined methods of preservation and packing and its influence on beef quality von Jerez-Timaure, Nancy, Berkhoff, Maureen, Leal, Matias, Pérez, Vicente, Diaz, Paola

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Prevalence of pathogenic microorganisms in pork meat offered for retail sale in supermarkets of Mexico City von Gutierrez, Reyna, Ponce-Alquicira, Edith, Braña Varela, Diego, Perez-Chabela, Maria de Lourdes

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Bullock carcass performance trends in Brahman and F1 crosses fattened on tropical pastures von Huerta-Leidenz, Nelson, Ruiz-Flores, Agustin, Valerio-Hernandez, Jonathan, Jerez-Timaure, Nancy, Rodas-Gonzalez, Argenis

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Pediococcus pentosaceus: starter culture with probiotic potential in the meat industry von Escobar, Monserrat, Ponce-Alquicira, Edith

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Traditional livestock of the north of the state of Veracruz von Pérez Chabela, María de Lourdes, Lamothe Zavaleta, Carlos

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Current practices that threaten beef safety in Mexico von Guzman-Romero, Jesus Alberto, Rubio-Lozano, Maria Salud

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