| Consumer acceptance of cultured meat: A systematic review |
43 |
| Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products |
34 |
| Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage |
29 |
| Perceived naturalness and evoked disgust influence acceptance of cultured meat |
28 |
| Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation |
27 |
| Natural antioxidants used in meat products: A brief review |
26 |
| Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages |
25 |
| Rabbit meat production and consumption: State of knowledge and future perspectives |
25 |
| Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile |
24 |
| The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative |
23 |
| Exploring consumers' attitude towards cultured meat in Italy |
22 |
| Consumer interest in environmental impact, safety, health and animal welfare aspects of modern pig production: Results of a cross-national choice experiment |
21 |
| Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms |
20 |
| Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties |
19 |
| Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products |
18 |
| Myofibrillar protein oxidation affects filament charges, aggregation and water-holding |
18 |
| Practical use of natural antioxidants in meat products in the US: A review |
18 |
| 3D printing of meat |
17 |
| Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties |
17 |
| Understanding the implications of current health trends on the aroma of wet and dry cured meat products |
17 |
| Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax |
17 |
| Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI |
17 |
| Influence of oxidative damage to proteins on meat tenderness using a proteomics approach |
17 |
| Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review |
16 |
| Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats |
16 |
| Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis |
16 |
| Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles |
16 |
| Assessing different processed meats for adulterants using visible-near infrared spectroscopy |
16 |
| Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction |
16 |
| Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage |
15 |
| Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed |
15 |
| Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 4-dihydroxyphenylglycol on beef meat during refrigerated storage |
15 |
| Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods |
14 |
| Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage |
14 |
| Salt content and minimum acceptable levels in whole-muscle cured meat products |
14 |
| Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging |
14 |
| Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry |
14 |
| Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes |
14 |
| Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage |
14 |
| Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS) |
14 |
| Ultrasound: A new approach to reduce phosphate content of meat emulsions |
13 |
| Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce |
13 |
| Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries |
13 |
| Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility |
13 |
| Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS) |
13 |
| Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties |
13 |
| Strategies for overcoming aversion to unnaturalness: The case of clean meat |
13 |
| A dual-mode sensor for colorimetric and fluorescent detection of nitrite in hams based on carbon dots-neutral red system |
13 |
| Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins |
12 |
| Supranutritional doses of vitamin E to improve lamb meat quality |
12 |
