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A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

Applied Spectroscopy, 2017-07, Vol.71 (7), p.1403-1426

2017

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The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle

Meat science, 2024-07, Vol.213, p.109501-109501, Article 109501

2024

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Authentication of meat and meat products

Meat science, 2010-11, Vol.86 (3), p.577-587

Ballin, N.Z.

2010

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Quality and Safety of Fresh Beef in Retail: A Review

Journal of food protection, 2022-03, Vol.85 (3), p.435-447

2022

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Review: On-farm and processing factors affecting bovine carcass and meat quality

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100426

2022

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Chemical safety of meat and meat products

Meat science, 2010-09, Vol.86 (1), p.38-48

2010

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Meat standards and grading A world view

Meat science, 2010-09, Vol.86 (1), p.227-235

2010

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Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain

Meat science, 2019-12, Vol.158, p.107908-107908, Article 107908

2019

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Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl

Meat science, 2020-01, Vol.159, p.107939-107939, Article 107939

2020

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High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

Journal of food science, 2010, Vol.75 (1), p.R17-R23

2010

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The effect of packaging on consumer eating quality of beef

Meat science, 2018-08, Vol.142, p.59-64

2018

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Volatile flavor compounds vary by beef product type and degree of doneness

Journal of animal science, 2018-09, Vol.96 (10), p.4238-4250

2018

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Evaluation of beef eating quality by Irish consumers

Meat science, 2017-10, Vol.132, p.118-124

2017

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Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

International journal of biological macromolecules, 2013-10, Vol.61, p.312-316

2013

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Pulsed Light Treatment of Different Food Types with a Special Focus on Meat: A Critical Review

Critical reviews in food science and nutrition, 2016-03, Vol.56 (4), p.591-613

2016

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The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling-The Example of Traditional Pork Sausage

Nutrients, 2020-06, Vol.12 (6), p.1768

2020

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Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

Critical reviews in food science and nutrition, 2008-02, Vol.48 (2), p.137-159

2008

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Comparison of variability in pork carcass composition and quality between barrows and gilts

Journal of animal science, 2016-10, Vol.94 (10), p.4415

2016

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Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting

Meat science, 2012-12, Vol.92 (4), p.474-480

2012

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National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts

Journal of animal science, 2012-12, Vol.90 (13), p.5135

2012

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Controlling pests in dry-cured ham: A review

Meat science, 2016-01, Vol.111, p.183-191

2016

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Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products

Food chemistry, 2017-06, Vol.224, p.97-104

2017

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Valuation of observable attributes in differentiated beef products in Chile using the hedonic price method

Meat science, 2019-12, Vol.158, p.107881-107881, Article 107881

2019

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Principles and limitations of stable isotopes in differentiating organic and conventional foodstuffs: 2. Animal products

Critical reviews in food science and nutrition, 2017-01, Vol.57 (1), p.181-196

2017

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Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

Meat science, 2012-12, Vol.92 (4), p.506-510

2012

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A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle

Authentication of meat and meat products

Quality and Safety of Fresh Beef in Retail: A Review

Review: On-farm and processing factors affecting bovine carcass and meat quality

Chemical safety of meat and meat products

Meat standards and grading A world view

Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain

Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl

High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

The effect of packaging on consumer eating quality of beef

Volatile flavor compounds vary by beef product type and degree of doneness

Evaluation of beef eating quality by Irish consumers

Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

Pulsed Light Treatment of Different Food Types with a Special Focus on Meat: A Critical Review

The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling-The Example of Traditional Pork Sausage

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

Comparison of variability in pork carcass composition and quality between barrows and gilts

Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting

National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts

Controlling pests in dry-cured ham: A review

Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products

Valuation of observable attributes in differentiated beef products in Chile using the hedonic price method

Principles and limitations of stable isotopes in differentiating organic and conventional foodstuffs: 2. Animal products

Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

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