BetterScholar BetterScholar
18
Title Level Year L/Y
Fat deposition, fatty acid composition and meat quality: A review.
8 auth. J. Wood, M. Enser, A. Fisher, G. Nute, P. Sheard, R. Richardson, ... S. Hughes, F. Whittington
11 2008 11
2008
Effects of fatty acids on meat quality: a review.
8 auth. J. Wood, R. Richardson, G. Nute, A. Fisher, M. Campo, E. Kasapidou, ... P. Sheard, M. Enser
11 2004 11
2004
Reference methods for the assessment of physical characteristics of meat.
K. Honikel
11 1998 11
1998
Current research in meat color.
R. Mancini, M. Hunt
10 2005 10
2005
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.
E. Huff-Lonergan, S. Lonergan
10 2005 10
2005
Effects of heat on meat proteins - Implications on structure and quality of meat products.
E. Tornberg
10 2005 10
2005
Protein carbonyls in meat systems: a review.
M. Estévez
9 2011 9
2011
Meat spoilage during distribution.
George - John Nychas, P. Skandamis, C. Tassou, K. Koutsoumanis
9 2008 9
2008
Myoglobin and lipid oxidation interactions: mechanistic bases and control.
C. Faustman, Qun Sun, R. Mancini, S. Suman
9 2010 9
2010
Antimicrobial food packaging in meat industry.
S. Quintavalla, L. Vicini
9 2002 9
2002
Impact of freezing and thawing on the quality of meat: review.
C. Leygonie, T. J. Britz, L. Hoffman
9 2012 9
2012
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils.
Gerald Offer, John Trinick
9 1983 9
1983
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality.
N. Scollan, J. Hocquette, K. Nuernberg, D. Dannenberger, I. Richardson, A. Moloney
9 2006 9
2006
The use and control of nitrate and nitrite for the processing of meat products.
K. Honikel
9 2008 9
2008
Consumer perception of meat quality and implications for product development in the meat sector-a review.
K. Grunert, L. Bredahl, K. Brunsø
9 2004 9
2004
Reducing salt: A challenge for the meat industry.
E. Desmond
9 2006 9
2006
Consumer preference, behavior and perception about meat and meat products: an overview.
M. Font-i-Furnols, L. Guerrero
9 2014 9
2014
Red meat consumption: an overview of the risks and benefits.
7 auth. Alison J. McAfee, E. McSorley, G. Cuskelly, B. Moss, J. Wallace, M. Bonham, ... A. Fearon
9 2010 9
2010