Title	Publication Date	Language	Citations
THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW	1990/07/01	English	547
IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS	1991/10/01	English	179
MEAT TENDERIZATION: POSSIBLE CAUSES AND MECHANISMS. A REVIEW.	1990/04/01	English	170
EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1	1990/01/01	English	123
GENETICS OF PIG MEAT QUALITY: A REVIEW	1994/07/01	English	99
THE USE OF CO2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW	2002/06/01	English	99
A COMPARISON OF DRY‐AGED AND VACUUM‐AGED BEEF STRIP LOINS1	1992/04/01	English	91
DETECTION OF SPECIES IN MEAT AND MEAT PRODUCTS USING ENZYME‐LINKED IMMUNOSORBENT ASSAY	2006/03/10	English	89
APPLICATIONS OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS FOR FRESH RED MEATS: REVIEW3	1994/09/01	English	79
A REVIEW OF THE CAUSES OF VARIATION IN MUSCLE GLYCOGEN CONTENT AND ULTIMATE pH IN PIGS	1991/07/01	English	71
THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF	2003/09/01	English	70
BIOPHYSICAL BASIS OF PALE, SOFT, EXUDATIVE (PSE) PORK AND POULTRY MUSCLE: A REVIEW	1998/01/01	English	64
ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY	1998/01/01	English	64
EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND TEMPERATURE ON THE SHELF LIFE OF SLICED PASTIRMA PRODUCED FROM FROZEN/THAWED MEAT	2005/07/01	English	61
THE RELATIONSHIP OF RAZOR BLADE SHEAR, ALLO‐KRAMER SHEAR, WARNER‐BRATZLER SHEAR AND SENSORY TESTS TO CHANGES IN TENDERNESS OF BROILER BREAST FILLETS	2005/07/01	English	61
THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE	1995/10/01	English	59
COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS	1990/10/01	English	59
THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS	1997/09/01	English	57
ALTERATIONS OF MUSCLE PROTEIN FUNCTIONALITY BY OXIDATIVE AND ANTIOXIDATIVE PROCESSES1	1995/07/01	English	57
RELATIONSHIP BETWEEN INSTRUMENTAL AND VISUAL COLOR IN A RAW, FRESH BEEF AND CHICKEN MODEL SYSTEM	1999/05/01	English	54
EFFECT OF PSYCHROPHILIC BACTERIA TO ESTIMATE FISH QUALITY	2007/01/01	English	52
THE ROLE OF COVALENT CROSS‐LINKING IN THE TEXTURIZING OF MUSCLE PROTEIN SOLS1	1995/07/01	English	52
PSE‐LIKE SYNDROME IN BREAST MUSCLE OF DOMESTIC TURKEYS: A REVIEW	1998/01/01	English	51
POSTMORTEM PROTEOLYSIS AND TENDERIZATION OF TOP LOIN STEAKS FROM BRANGUS CATTLE1	2001/06/01	English	51
EFFECT OF ULTIMATE pH ON THE QUALITY CHARACTERISTICS OF PORK	2004/06/01	English	50
A MODIFIED MEAT JUICE CONTAINER (EZ‐DRIPLOSS) PROCEDURE FOR A MORE RELIABLE ASSESSMENT OF DRIP LOSS AND RELATED QUALITY CHANGES IN PORK MEAT	2007/01/01	English	50
QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN	1993/07/01	English	49
THE DEGRADATION OF MYOFIBRILLAR PROTEINS IN BEEF AND LAMB USING DENATURING ELECTROPHORESIS ‐ AN OVERVIEW	2002/06/01	English	49
IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY	1995/07/01	English	47
ENHANCEMENT EFFECTS ON SENSORY AND RETAIL DISPLAY CHARACTERISTICS OF BEEF ROUNDS	2002/12/01	English	47