Title	Publication Date	Language	Citations
Inhibition of metmyoglobin formation in fresh beef by pressure treatment	1997/03/01	English
Survival of enterohaemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods	2000/04/01	English
The polyunsaturated fatty acid composition of beef and lamb liver	1998/07/01	English
Assessment of breed type and ageing time effects on beef meat quality using two different texture devices	2000/08/01	English
Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops	2002/04/01	English
Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork	1997/09/01	English
Instrumental colour classification of veal carcasses	2001/02/01	English
Meat quality in pigs subjected to minimal preslaughter stress	1998/07/01	English
Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean native cattle (Hanwoo)	2001/07/01	English
Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display	2024/04/01	English
Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China	2024/04/01	English
A current review of U.S. beef flavor I: Measuring beef flavor	2024/04/01	English
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella	1998/01/01	English
Boar taint in pigs selected for components of efficient lean growth rate	2000/02/01	English
Sensory evaluation of young goat meat	1998/09/01	English
Uptake of α-tocopherol in porcine plasma and tissues	1996/12/01	English
Effectiveness of morphometric measurements for improvement of the prediction accuracy of beef carcass composition	1999/04/01	English
Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes	1995/01/01	English
Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin	1996/07/01	English
Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk	2001/12/01	English
Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioning	1998/09/01	English
Microwave oven application in the extraction of fat from the subcutaneous tissue of Iberian pig ham	1997/01/01	English
Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef	1998/10/01	English
Evolution of volatile aldehydes in Iberian ham matured under different processing conditions	2000/04/01	English
Relationship between RN− genotype and drip loss in meat from Danish pigs	2000/09/01	English
Characteristics of chicken-seal salami	1997/04/01	English
The effects of porcine somatotropin on muscle fibre morphology and meat quality of pigs of known stress susceptibility	1997/03/01	English
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding	2002/04/01	English
Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats	2001/07/01	English
Effect on the cholesterol content of fresh lamb of supplementing the feed of Awassi ewes and lambs with Lactobacillus acidophilus	1999/08/01	English