A
- abattoir
- aconitase
- additive
- additives
- adulteration
- aflatoxins
- air-conditioned drying chambers
- alginic acid
- alimentary infection
- allergens
- allspice
- amaranth flour
- amaranth seeds
- ambient temperature
- androstenone
- animal welfare
- antibacterial activity
- antibiotic resistance
- antibiotics
- antioxidant
- aspic
- atomic absorption spectrometer
- atomic absorption spectrophotometry
B
C
- cadmium
- calcium ions
- calves
- campylobacteriosis
- campylobacter spp.
- canned food production
- carcass
- carcass composition
- carcass quality
- carcass traits
- carcass value
- carcass yield
- carnosine
- carrageenans
- castration
- cattle
- chemical changes
- chemical composition
- chemical composition of meat lambs
- chemical parameter
- chicken meat
- chickens
- chlortetracycline
- cholesterol
- CIELAB
- CIELAB system
- CIELCh
- classification
- Clausius-Clapeyron equation
- climate change
- Clostridium botulinum
- clostridium perfringens
- coarse-grained
- collagen
- colostrum
- colour
- common pheasant
- conductivity
- conformation
- consistency
- consumer
- cooked hams
- cooked meat products
- cooking
- coriander
- CPM
- crossbreeds
- CTSL
- curing
- cysticercus
- Czech Republic
D
E
F
- farmed crocodile
- farmed fallow deer
- fat
- fatness
- fattening
- fattening baby-beef
- fatty acids
- fermentation
- finely comminuted
- fish
- fluorescence methods
- food
- foodborne infections
- foodborne pathogens
- food contamination
- food film
- food hygiene
- food law requirements
- food of animal origin
- food producing animals
- foods
- food safety
- foodstuff
- frankfurter
- frankfurters
- fraud
- free amino acids
- fresh
- freshness
- freshwater fish
- FT NMR
- fumonisins
- F value
G
H
I
L
- l. monocytogenes
- labelling
- labelling of meat products
- lactic acid
- lactic acid bacteria
- lactobacillus spp.
- lactococcus spp.
- lamb and kid meat
- lard
- lead
- lean meat content
- legal protection of animals
- legislation
- lemon zest
- leucomalachite green
- leuconostoc spp.
- light microscopy
- lightness
- lipid oxidation
- lipids
- listeria monocytogenes
- listeriosis
- liver
- liver pâté
- liver pâtés
- livestock
- livestock animals
- live weight
- LM
M
- m. avium
- macrominerals
- malachite green
- MALDI-TOF MS
- males
- mallard duck
- malondialdehyde
- marjoram
- meat
- meat and meat products
- meat collagen
- meat colour
- meat content
- meat defrosting
- meat for production
- meat product
- meat product groups
- meat products
- meat quality
- meat yield
- mechanically reclaimed meat
- mechanically separated meat
- medication on farms
- mercury
- metabolome profile
- microbial contamination
- microbiological quality
- microorganism
- microscopic detection
- microscopy
- microwave heating
- milk
- minimum inhibitory concentration (MIC)
- modification
- moisture
- monitoring
- monitoring heterogeneous substances
- monitoring of zoonoses
- monitoring zoonoses
- mortality
- MOSFET
- mouflon
- MRSA
- MSM
- Munich white sausage
- muscle
- muscle fibre diameter
- muscle tissue
- mycobacteria
- mycobacterium avium
- mycotoxins
- myofibrils
N
O
P
- paprika
- paratuberculosis
- patulin
- PCR
- PCR – RFLP
- pea flour
- pepper
- percentage of lean meat
- performance
- pH
- Phadebas method
- pheasant
- pH in meat
- pH value
- physical characteristics
- pigs
- plant proteins
- polychlorinated biphenyls
- polymerase chain reaction
- pork
- pork meat
- post mortal changes
- poultry
- prague ham
- prediction
- preference
- prevention
- primal cut yields
- production costs
- Protected Designation of Origin
- Protected Geographical Indication
- protein
- proteins
- pseudomonas
- psychrotrophic Clostridium species
- PUFAs
- pure muscle protein
R
- rabbit
- rabbit meat
- rabbits
- radiofrequency heating
- radionuclide caesium Cs137
- rancidity
- raw meat
- ready-to-eat foods
- ready-to-eat products
- real-time PCR
- real-time quantitative PCR
- reducing the sodium content
- remission
- residues
- residues of hormonally active and prohibited substances
- resistance
- resistance of bacteria to antibiotics
- retail market
- ritual
- roasting and frying
S
- salami
- salmonella spp.
- salmonellosis
- salts of glutamic acid
- sausages
- Schade method
- selection
- selenium
- SEM
- sensory analysis
- sensory assessment
- sensory characteristics
- sensory parameters
- serology
- serotype
- SEUROP
- sex
- shattered bone
- sheep
- shelf life
- shelf life of meat
- shiga toxin-producing escherichia coli
- skatole
- skeletal muscle damage
- skin emulsion
- skull
- slaughter
- slaughtered pigs
- slaughterhouse
- sodium alginate
- sodium chloride
- sodium content reduction
- solid – phase extraction
- SPE
- species identification
- specified risk material (SRM)
- spinal cord
- staining
- staphylococcal enterotoxins
- staphylococcus aureus
- starches
- starch grains
- starter cultures
- state of health
- steak tartare
- steers
- stewing
- storability
- storage
- structure
- students
- supplementation
- Sweden
- system of protected names
T
- table salt
- taenia saginata
- taenia solium
- tandem mass spectrometry
- taste
- TBAR
- technological and organoleptic properties
- TEMPO STA
- tenderness
- tetracycline
- texture
- texture wet aging
- thawed
- thawing
- The Austrian Food Code
- The German Food Code
- thermal processing
- thermal treatment
- thermophilic spore-forming bacteria
- thuringian bratwurst
- thyme essential oil
- tick-borne encephalitis
- tissues of cattle and pigs
- tonsils
- total mercury content
- toxigenic moulds
- Toxoplasma gondii
- TPA
- trace minerals
- Traditional Speciality Guaranteed
- transport
- trends
- trichinellosis
- trichothecenes
- turkey meat