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Recent Advances in Fermented Milk and Meat Products-Quality, Nutritional Value and Safety

Animals (Basel), 2023-06, Vol.13 (13), p.2048

2023

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The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

Journal of food science and technology, 2022-01, Vol.59 (1), p.123-132

2022

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Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls

Applied sciences, 2022-10, Vol.12 (20), p.10411

2022

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Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing

Applied sciences, 2023-03, Vol.13 (5), p.3228

2023

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Effects of Silage Type and Feeding Intensity on Carcass Traits and Meat Quality of Finishing Holstein–Friesian Bulls

Animals (Basel), 2023-09, Vol.13 (19), p.3065

2023

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The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast

Meat science, 2012-06, Vol.91 (2), p.195-202

2012

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The application of computer vision systems in meat science and industry – A review

Meat science, 2022-10, Vol.192, p.108904-108904, Article 108904

2022

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The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin

Foods, 2023-05, Vol.12 (10), p.2013

2023

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The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

Applied sciences, 2024-04, Vol.14 (8), p.3508

2024

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Carcass characteristics and meat quality of bulls and steers slaughtered at two different ages

Italian journal of animal science, 2018-04, Vol.17 (2), p.279-288

2018

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The Applicability of Total Color Difference ΔE for Determining the Blooming Time in Longissimus Lumborum and Semimembranosus Muscles from Holstein-Friesian Bulls at Different Ageing Times

Applied sciences, 2020-11, Vol.10 (22), p.8215

2020

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Farmed-raised fallow deer (Dama dama L.) carcass characteristics and meat nutritional value

Journal of food science and technology, 2020-09, Vol.57 (9), p.3211-3220

2020

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A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes

Applied sciences, 2023-01, Vol.13 (3), p.1253

2023

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Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?

Applied sciences, 2024-06, Vol.14 (12), p.5180

2024

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Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study

Applied sciences, 2022-12, Vol.12 (23), p.12429

2022

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Potential for Biofilm Formation and Antibiotic Resistance of Staphylococci Isolated from Bulk Tank Milk Samples

Applied sciences, 2024-04, Vol.14 (7), p.3027

2024

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The influence of age and gender on the quality of raw and roasted wild boars (Sus scrofa) meat

Meat science, 2021-11, Vol.181, p.108600-108600, Article 108600

2021

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Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls

Animals (Basel), 2022-04, Vol.12 (7), p.933

2022

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The influence of carrageenan on the properties of low-fat frankfurters

Meat science, 2009-07, Vol.82 (3), p.295-299

2009

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The influence of crossbreeding on collagen solubility and tenderness of Infraspinatus and Semimembranosus muscles of semi-intensively reared young bulls

Animal science journal, 2016-10, Vol.87 (10), p.1312-1321

2016

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The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

Foods, 2022-03, Vol.11 (6), p.797

2022

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Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

Journal of food processing and preservation, 2018-04, Vol.42 (4), p.e13571-n/a

2018

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The influence of muscle type and the post-mortem ageing on the colour of fallow deer meat

Small ruminant research, 2022-07, Vol.212, p.106707, Article 106707

2022

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Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades

Meat science, 2021-12, Vol.182, p.108639-108639, Article 108639

2021

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Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch

Foods, 2022-11, Vol.11 (23), p.3811

2022

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Recent Advances in Fermented Milk and Meat Products-Quality, Nutritional Value and Safety

The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls

Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing

Effects of Silage Type and Feeding Intensity on Carcass Traits and Meat Quality of Finishing Holstein–Friesian Bulls

The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast

The application of computer vision systems in meat science and industry – A review

The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin

The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

Carcass characteristics and meat quality of bulls and steers slaughtered at two different ages

The Applicability of Total Color Difference ΔE for Determining the Blooming Time in Longissimus Lumborum and Semimembranosus Muscles from Holstein-Friesian Bulls at Different Ageing Times

Farmed-raised fallow deer (Dama dama L.) carcass characteristics and meat nutritional value

A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes

Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?

Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study

Potential for Biofilm Formation and Antibiotic Resistance of Staphylococci Isolated from Bulk Tank Milk Samples

The influence of age and gender on the quality of raw and roasted wild boars (Sus scrofa) meat

Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls

The influence of carrageenan on the properties of low-fat frankfurters

The influence of crossbreeding on collagen solubility and tenderness of Infraspinatus and Semimembranosus muscles of semi-intensively reared young bulls

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

The influence of muscle type and the post-mortem ageing on the colour of fallow deer meat

Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades

Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch

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