| Fat deposition, fatty acid composition and meat quality: A review | 2008/04/01 | English | 1,647 |
| Current research in meat color | 2005/09/01 | English | 1,264 |
| Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes | 2005/09/01 | English | 1,216 |
| Effects of heat on meat proteins – Implications on structure and quality of meat products | 2005/07/01 | English | 866 |
| Protein carbonyls in meat systems: A review | 2011/11/01 | English | 757 |
| Impact of freezing and thawing on the quality of meat: Review | 2012/06/01 | English | 672 |
| Myoglobin and lipid oxidation interactions: Mechanistic bases and control | 2010/09/01 | English | 659 |
| Meat spoilage during distribution | 2008/01/01 | English | 606 |
| The use and control of nitrate and nitrite for the processing of meat products | 2008/01/01 | English | 583 |
| Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality | 2006/09/01 | English | 553 |
| Consumer preference, behavior and perception about meat and meat products: An overview | 2014/11/01 | English | 543 |
| Reducing salt: A challenge for the meat industry | 2006/09/01 | English | 526 |
| Flavour perception of oxidation in beef | 2006/02/01 | English | 520 |
| Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review | 2011/10/01 | English | 506 |
| Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization | 2010/09/01 | English | 495 |
| Meat nutritional composition and nutritive role in the human diet | 2013/03/01 | English | 492 |
| Red meat consumption: An overview of the risks and benefits | 2010/01/01 | English | 453 |
| Biochemical factors regulating the toughening and tenderization processes of meat | 1996/01/01 | English | 414 |
| A structural approach to understanding the interactions between colour, water-holding capacity and tenderness | 2014/11/01 | English | 413 |
| A fresh look at meat flavor | 2007/09/01 | English | 409 |
| Cultured meat from stem cells: Challenges and prospects | 2012/11/01 | English | 402 |
| Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review | 2006/09/01 | English | 399 |
| Technical note: A simplified procedure for myofibril hydrophobicity determination | 2006/12/01 | English | 390 |
| Oxidative quality and shelf life of meats | 1996/01/01 | English | 390 |
| Where is MAP Going? A review and future potential of modified atmosphere packaging for meat | 2008/09/01 | English | 386 |
| Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system | 2006/09/01 | English | 386 |
| Plant extracts as natural antioxidants in meat and meat products | 2014/09/01 | English | 382 |
| Reducing sodium intake from meat products | 2005/07/01 | English | 375 |
| Fatty acid content and composition of english beef, lamb and pork at retail | 1996/04/01 | English | 365 |
| Control of fresh meat quality through manipulation of muscle fiber characteristics | 2013/12/01 | English | 364 |