Josef Kamení­k

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

Josef Kamení­k, Alena Saláková, Věra Vyskočilová et al. · Meat Science · 2017 · 51 citations

Food Chemistry, Nutrition, Sodium Chloride +10

The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

Radka Hulánková, Josef Kamení­k, Alena Saláková et al. · LWT · 2017 · 50 citations

Food Chemistry, Nutrition, Animal Physiology +13

Vacuum skin packaging and its effect on selected properties of beef and pork meat

Josef Kamení­k, Alena Saláková, Zdeněk Pavlí­k et al. · European Food Research and Technology · 2014 · 44 citations

Meat Packaging, Food Packaging, Mechanical Engineering +8

Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

Blanka Macharáčková, Kateřina Bogdanovičová, František Ježek et al. · Meat Science · 2020 · 37 citations

Nutrition, Body Composition, Animal Nutrition +9

Lactic acid bacteria in cooked hams – Sources of contamination and chances of survival in the product

Marta Dušková, Josef Kamení­k, Ines Lačanin et al. · Food Control · 2015 · 31 citations

Food Chemistry, Microbial Hazard, Food Fermentation +10