| Rank |
Title |
Journal |
Year |
PubWeight™‹?› |
|
1
|
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters.
|
Meat Sci
|
2013
|
1.19
|
|
2
|
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.
|
Meat Sci
|
2010
|
1.04
|
|
3
|
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
|
|
4
|
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters.
|
Meat Sci
|
2009
|
0.93
|
|
5
|
Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
|
J Food Sci
|
2010
|
0.90
|
|
6
|
Mycobacterium avium subsp. paratuberculosis in muscle, lymphatic and organ tissues from cows with advanced Johne's disease.
|
Int J Food Microbiol
|
2009
|
0.86
|
|
7
|
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
|
|
8
|
Mechanisms of meat batter stabilization: a review.
|
Crit Rev Food Sci Nutr
|
1992
|
0.84
|
|
9
|
Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat.
|
Br Poult Sci
|
2005
|
0.83
|
|
10
|
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
|
|
11
|
Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages.
|
Meat Sci
|
1993
|
0.83
|
|
12
|
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
|
|
13
|
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
|
|
14
|
Microbiological sampling of poultry carcass portions by excision, rinsing, or swabbing.
|
J Food Prot
|
2005
|
0.78
|
|
15
|
Modeling the survival of Escherichia coli O157:H7 in uncooked, semidry, fermented sausage.
|
J Food Prot
|
2001
|
0.77
|
|
16
|
Roaster breast meat condemned for cyanosis: a dark firm dry-like condition?
|
Poult Sci
|
2000
|
0.77
|
|
17
|
A response surface investigation of the effects of sodium chloride and tripolyphosphate on the thermal properties of beef muscle.
|
Meat Sci
|
1992
|
0.75
|
|
18
|
Microbiological conditions of moisture-enhanced chicken breasts prepared at a poultry packing plant.
|
J Food Prot
|
2004
|
0.75
|
|
19
|
A dark, firm dry-like condition in turkeys condemned for cyanosis.
|
Poult Sci
|
2000
|
0.75
|
|
20
|
The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs.
|
Int J Food Microbiol
|
1997
|
0.75
|
|
21
|
Microbiological condition of beef mechanically tenderized at a packing plant.
|
Meat Sci
|
2005
|
0.75
|
|
22
|
Use of cold-set whey protein gelation to improve poultry meat batters.
|
Poult Sci
|
1999
|
0.75
|