1. “A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration”
by Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang and Seon-Tea Joo
Foods 2021, 10(3), 560; https://doi.org/10.3390/foods10030560
Full text available online: https://www.mdpi.com/2304-8158/10/3/560

2. “Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts”
by Hafiz Rehan Nadeem, Saeed Akhtar, Tariq Ismail, Piero Sestili, Jose Manuel Lorenzo, Muhammad Modassar Ali Nawaz Ranjha, Leonie Jooste, Christophe Hano and Rana Muhammad Aadil
Foods 2021, 10(7), 1466; https://doi.org/10.3390/foods10071466
Full text available online: https://www.mdpi.com/2304-8158/10/7/1466

3. “Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys”
by E. M. Claudia Terlouw, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill and Mohammed Gagaoua
Foods 2021, 10(1), 84; https://doi.org/10.3390/foods10010084
Full text available online: https://www.mdpi.com/2304-8158/10/1/84

4. “Clean Label Alternatives in Meat Products”
by Gonzalo Delgado-Pando, Sotirios I. Ekonomou, Alexandros C. Stratakos and Tatiana Pintado
Foods 2021, 10(7), 1615; https://doi.org/10.3390/foods10071615
Full text available online: https://www.mdpi.com/2304-8158/10/7/1615

5. “Meat and Human Health—Current Knowledge and Research Gaps”
by Nina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, Lars O. Dragsted, Lars Kristensen, Jorge R. Carrascal, Susanne Bügel and Arne Astrup
Foods 2021, 10(7), 1556; https://doi.org/10.3390/foods10071556
Full text available online: https://www.mdpi.com/2304-8158/10/7/1556

6. “Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork”
by Dong Han, Chun-Hui Zhang and Marie-Laure Fauconn
Foods 2021, 10(1), 83; https://doi.org/10.3390/foods10010083
Full text available online: https://www.mdpi.com/2304-8158/10/1/83

7. “Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing”
by Kizkitza Insausti, María T. Murillo-Arbizu, Olaia Urrutia, José A. Mendizabal, María J. Beriain, Michael J. Colle, Phillip D. Bass and Ana Arana
Foods 2021, 10(3), 493; https://doi.org/10.3390/foods10030493
Full text available online: https://www.mdpi.com/2304-8158/10/3/493

8. “The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview”
by Eric N. Ponnampalam, Andrew J. Sinclair and Benjamin W. B. Holman
Foods 2021, 10(6), 1358; https://doi.org/10.3390/foods10061358
Full text available online: https://www.mdpi.com/2304-8158/10/6/1358

9. “Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review”
by Hwan Hee Yu, Young-Wook Chin and Hyun-Dong Paik
Foods 2021, 10(10), 2418; https://doi.org/10.3390/foods10102418
Full text available online: https://www.mdpi.com/2304-8158/10/10/2418

10. “Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae”
by Jessica de Souza Vilela, Tharcilla I. R. C. Alvarenga, Nigel R. Andrew, Malcolm McPhee, Manisha Kolakshyapati, David L. Hopkins and Isabelle Ruhnke
Foods 2021, 10(2), 297; https://doi.org/10.3390/foods10020297
Full text available online: https://www.mdpi.com/2304-8158/10/2/297