The term “organic” denotes a product of a food production system that is socially,
ecologically, and economically sustainable. The organic food market is growing in response …

Albania is facing serious problems with the national food safety control system in terms of
legislation, control and enforcement. The objective of this paper is to analyse consumer …

The aim was to evaluate the effect of maternal rearing system on the chemical composition
and odour profile of meat from suckling lamb. Twenty-four single male suckling lambs raised …

The experiment was conducted to investigate the effect of supplementation of Ashwagandha
(Withania somnifera) root powder on performance and carcass quality of broilers during 0–6 …

BACKGROUND The effect of storage time on sensory attributes and physicochemical
characteristics (pH, L*, a*, b* color parameters, protein solubility, Warner–Bratzler shear …

Basic principles that inform organic livestock production are reviewed in this paper, with
special emphasis on milk and meat production in cattle and sheep. Research findings to …

The present study was conducted to assess the growth performance, blood biochemical
profile and carcass quality of broiler chickens fed diets supplemented with Shatavari …

The demand for processed organic food products is increasing. Customer preference for
organic products mainly depends on the product, price, health benefits, sustainability, and …

The worldwide prevalence of multiple resistant Salmonella spp is described. Clonally
distributed Salmonella Enteritidis PT4 and Salmonella Typhimurium DT104 are among the …

Discriminative, descriptive, and affective testing methods are the three categories of sensory
methods used to evaluate meat products that are discussed. Discriminative analysis can be …