Published in Crit Rev Food Sci Nutr on January 01, 1992
Effect of shaddock albedo addition on the properties of frankfurters. J Food Sci Technol (2014) 0.79
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. J Food Sci Technol (2014) 0.78
Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels. Sci Rep (2017) 0.75
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Sci (2013) 1.19
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil. Meat Sci (2010) 1.04
Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe. Meat Sci (1999) 0.96
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Sci (2009) 0.93
Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure. J Food Sci (2010) 0.90
Mycobacterium avium subsp. paratuberculosis in muscle, lymphatic and organ tissues from cows with advanced Johne's disease. Int J Food Microbiol (2009) 0.86
Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. Meat Sci (2010) 0.84
The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant. Int J Food Microbiol (2006) 0.83
Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat. Br Poult Sci (2005) 0.83
Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages. Meat Sci (1993) 0.83
Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters. Poult Sci (2005) 0.79
Use of an autobioluminescent Salmonella hadar to monitor the effects of acid and temperature treatments on cell survival and viability on lactic acid-treated poultry carcasses. J Food Prot (1998) 0.79
Microbiological sampling of poultry carcass portions by excision, rinsing, or swabbing. J Food Prot (2005) 0.78
Roaster breast meat condemned for cyanosis: a dark firm dry-like condition? Poult Sci (2000) 0.77
Modeling the survival of Escherichia coli O157:H7 in uncooked, semidry, fermented sausage. J Food Prot (2001) 0.77
Use of cold-set whey protein gelation to improve poultry meat batters. Poult Sci (1999) 0.75
A dark, firm dry-like condition in turkeys condemned for cyanosis. Poult Sci (2000) 0.75
Microbiological conditions of moisture-enhanced chicken breasts prepared at a poultry packing plant. J Food Prot (2004) 0.75
A response surface investigation of the effects of sodium chloride and tripolyphosphate on the thermal properties of beef muscle. Meat Sci (1992) 0.75
The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs. Int J Food Microbiol (1997) 0.75
Microbiological condition of beef mechanically tenderized at a packing plant. Meat Sci (2005) 0.75