The amount of fat within beef muscle, known as intramuscular fat (IMF) or marbling, is a key factor that influences meat tenderness and juiciness—two key attributes that directly impact consumer satisfaction. The development of IMF occurs mainly during…

When pigs and beef cattle are processed in a slaughterhouse, the inedible parts are often used to produce meat and bone meal, which is a valuable byproduct for pigs and chickens. However, the production of meat and bone meal requires heating, which can…

The concept of One Health may be associated with many diverse interpretations in both scope and practice as viewed from a particular frame of reference or perspective. From a general perspective of human and veterinary medicine, One Health is based on the…