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Research article

First published 2023-6

What determines omnivores’ meat consumption and their willingness to reduce the amount of meat they eat?

Irene Roozen, Mariet Raedts

Nutrition and Health

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Research article

First published 2016-10

Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat

Erik Jönsson

Social Studies of Science

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Research article

First published 2019-1

A quantitative polymerase chain reaction assay for the detection of equine (horse and donkey)-originated meat in processed bovine meat products

Aysun Türkanoǧlu Özçelik, Semiramis Yılmaz, Sevda Gökbora [...]

Food Science and Technology International

Open access

Research article

First published 2026

(How) Is Meat Becoming Political? The Changing Ideological Correlates of Meat Consumption in The Netherlands

Willem Boterman, Eelco Harteveld

Political Studies

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Research article

First published 2013-4

Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions

Raj Narayan, SK Mendiratta, BG Mane

Food Science and Technology International

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Research article

First published 2022-8

Intergroup attitudes between meat-eaters and meat-avoiders: The role of dietary ingroup identification

Sabahat Cigdem Bagci, Daniel L. Rosenfeld, Dilek Uslu

Group Processes & Intergroup Relations

Open access

Review article

First published 2024

Challenges,Health Risks and Recommendations on Meat Handling Practices in Africa: A Comprehensive Review

Ridwan Olamilekan Adesola, Delower Hossain, Oluwaseun Adeolu Ogundijo [...]

Environmental Health Insights

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Research article

First published 2019-9

Eating with our eyes (closed): Effects of visually associating animals with meat on antivegan/vegetarian attitudes and meat consumption willingness

Megan Earle, Gordon Hodson, Kristof Dhont [...]

Group Processes & Intergroup Relations

Free access

Research article

First published 2014-8

Meat Masculinity

Ricardo Gomes Costa Filho

Contexts

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Research article

First published 2015-12

Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model

Isabelle da Silva Luz, Nelson Justino Gomes-Neto, Marciane Magnani [...]

Food Science and Technology International

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