Title	Publication Date	Language	Citations
EFFECTS OF SODIUM LACTATE AND SODIUM PHOSPHATE ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF PUMPED PORK LOINS	1997/02/01	English	45
COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW‐FAT BEEF BURGERS	1998/08/01	English	45
EFFECT OF SODIUM ALGINATE COATING WITH PRESERVATIVES ON THE QUALITY OF MEAT PATTIES DURING REFRIGERATED (4 ± 1C) STORAGE	2009/06/22	English	45
CHANGES IN TEXTURE AND MICROSTRUCTURE OF PRESSURE‐TREATED FISH MUSCLE TISSUE DURING CHILLED STORAGE	1997/02/01	English	44
QUALITY CHARACTERISTICS OF MEAT FROM WILD RED DEER (CERVUS ELAPHUS L.) HINDS AND STAGS	2009/09/25	English	43
GELATION PROPERTIES OF CHICKEN MYOFIBRILS TREATED WITH CALCIUM AND MAGNESIUM CHLORIDES1	1991/01/01	English	41
THE EFFECT OF FAT CONTENT AND FLAVOR ENHANCERS ON THE PERCEIVED SALTINESS OF COOKED ‘BOLOGNA‐TYPE’ SAUSAGES	2001/06/01	English	41
A RE‐EXAMINATION OF MUSCLE PROTEIN SOLUBILITY	1995/07/01	English	41
EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW‐FAT FRANKFURTERS	1997/02/01	English	40
A RAPID, DIRECT CHEMICAL ASSAY FOR THE QUANTITATIVE DETERMINATION OF THIOBARBITURIC ACID REACTIVE SUBSTANCES IN RAW, COOKED, AND COOKED/STORED MUSCLE FOODS	1991/07/01	English	40
QUALITY CHANGES OF HOT SMOKED CATFISH (CLARIAS GARIEPINUS) DURING REFRIGERATED STORAGE	2007/10/01	English	39
ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS	2009/12/28	English	38
TRANSGLUTAMINASE CROSS‐LINKING OF BOVINE CARDIAC MYOFIBRILLAR PROTEINS AND ITS EFFECT ON PROTEIN GELATION1	2001/06/01	English	38
THE TENDERIZATION OF BUFFALO MEAT USING GINGER EXTRACT	2004/10/01	English	38
ULTRASTRUCTURAL CHANGES IN BOVINE LONGISSIMUS MUSCLE CAUSED BY THE HYDRODYNE PROCESS	1998/11/01	English	38
PORK CHAIN QUALITY AUDIT SURVEY: QUANTIFICATION OF PORK QUALITY CHARACTERISTICS1	1996/03/01	English	37
MODIFIED PREGELATINIZED POTATO STARCH IN LOW‐FAT GROUND BEEF PATTIES	1993/10/01	English	37
THE UTILITY OF LACTATE AND ROSEMARY IN BEEF ENHANCEMENT SOLUTIONS: EFFECTS ON LONGISSIMUS COLOR CHANGES DURING DISPLAY	2005/01/01	English	37
PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY1	1995/12/01	English	36
A RESEARCH NOTE CONJUGATED LINOLEIC ACID CONCENTRATION IN SEMIMEMBRANOSUS MUSCLE OF GRASS‐ AND GRAIN‐FED AND ZERANOL‐IMPLANTED BEEF CATTLE1	1997/02/01	English	36
EFFECT OF MYOSIN HEAVY CHAIN ISOFORMS ON MUSCLE FIBER CHARACTERISTICS AND MEAT QUALITY IN PORCINE LONGISSIMUS MUSCLE	2006/09/19	English	35
A REVIEW OF GENETIC PRACTICES IN POULTRY: EFFORTS TO IMPROVE MEAT QUALITY1	1998/01/01	English	35
THE EFFECTS OF MARINATING WITH CITRIC ACID SOLUTIONS AND GRAPEFRUIT JUICE ON COOKING AND EATING QUALITY OF TURKEY BREAST	2007/04/01	English	35
PORK COLOR MEASUREMENT AS AFFECTED BY BLOOM TIME AND MEASUREMENT LOCATION	2007/01/01	English	34
ABILITY OF VARIOUS POLYPHENOLIC CLASSES FROM CRANBERRY TO INHIBIT LIPID OXIDATION IN MECHANICALLY SEPARATED TURKEY AND COOKED GROUND PORK	2006/06/27	English	34
UTILIZATION OF WET OKARA IN LOW‐FAT BEEF PATTIES	2007/04/01	English	34
NUTRITIONAL QUALITY OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) CAUGHT FROM THE ATATÜRK DAM LAKE IN TURKEY	2008/01/01	English	34
INSTRUMENTAL TEXTURE ASSESSMENT AND CONSUMER ACCEPTABILITY OF COOKED BROILER BREASTS EVALUATED USING A GEOMETRICALLY UNIFORM‐SHAPED SAMPLE	2003/03/01	English	34
A RESEARCH NOTE: DETECTION OF ADULTERATION IN PROCESSED TRADITIONAL MEAT PRODUCTS	2000/12/01	English	34
TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR	1996/06/01	English	33