Concepedia

Edible Tissue Composition

Edible Tissue Composition is a scientific construct in meat science that characterizes the quantitative and qualitative makeup of consumable animal tissues, distinguished by its focus on the biochemical, structural, and nutritive components of muscle, fat, and associated connective tissues in edible forms.

266

Publications

10.9K

Citations

1K

Authors

358

Institutions

Publications per year

2017–2026

63

Parents

Publications

266

Date flesh: Chemical composition and characteristics of the dietary fibre

Mohamed Elleuch, Souhail Besbes, Olivier Roiseux et al. · Food Chemistry · 2008 · 303 citations

, , +11

Structuring the meat analogue by using plant-based derived composites

Oni Yuliarti, Tay Jun Kiat Kovis, Ng Jun Yi · Journal of Food Engineering · 2020 · 272 citations

, , +11

Determination of Arsenic Speciation in Poultry Wastes by IC-ICP-MS

Brian P. Jackson, Paul M. Bertsch · Environmental Science & Technology · 2001 · 211 citations

, , +15

Collagen as the Major Edible Component of Sea Cucumber ( <i>Stichopus japonicus</i> )

Masataka Saito, Naomichi Kunisaki, Naoto Urano et al. · Journal of Food Science · 2002 · 201 citations

, , +14

Assessment of heavy metals/metalloid (As, Pb, Cd, Ni, Zn, Cr, Cu, Mn) concentrations in edible fish species tissue in the Pearl River Delta (PRD), China

Ho Man Leung, Anna Oi Wah Leung, H. S. Wang et al. · Marine Pollution Bulletin · 2013 · 184 citations

, , +16

1–5 of 266

Authors

1K

  1. MS
    Mona Stancheva

    Medical University of Varna, Bulgaria

    3 publications · 74 citations

    3

    h-index

  2. DM
    Daria Murawska

    University of Warmia and Mazury in Olsztyn, Poland

    3 publications · 87 citations

    3

    h-index

  3. DT
    Daobang Tang

    Guangdong Academy of Agricultural Sciences, China

    2 publications · 106 citations

    2

    h-index

  4. BT
    Bárbara Teixeira

    Portuguese Sea and Atmosphere Institute, Portugal

    2 publications · 110 citations

    2

    h-index

  5. HT
    H. Tausch

    Seibersdorf Laboratories (Austria), Austria

    2 publications · 43 citations

    2

    h-index

1–5 of 1K

Institutions

358

  1. University of Georgia

    Athens, United States

    7 h-index

    30 publications

    1.2K citations

  2. Agricultural Research Service

    Washington, United States

    5 h-index

    8 publications

    550 citations

  3. University of Warmia and Mazury in Olsztyn

    Olsztyn, Poland

    4 h-index

    8 publications

    261 citations

  4. Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, Spain

    4 h-index

    16 publications

    986 citations

  5. University of Tehran

    Tehran, Iran

    3 h-index

    6 publications

    170 citations

  6. Universidad Complutense de Madrid

    Madrid, Spain

    3 h-index

    5 publications

    178 citations

  7. United States Food and Drug Administration

    Silver Spring, United States

    3 h-index

    10 publications

    438 citations

  8. University of Life Sciences in Lublin

    Lublin, Poland

    3 h-index

    15 publications

    336 citations

1–8 of 358

Venues

  1. Meat Science

    18 publications · 950 citations

    15

    h-index

  2. Journal of Food Science

    JFS · 12 publications · 462 citations

    11

    h-index

  3. Journal of Agricultural and Food Chemistry

    8 publications · 330 citations

    8

    h-index

  4. LWT

    7 publications · 242 citations

    7

    h-index

  5. Journal of Food Composition and Analysis

    7 publications · 189 citations

    7

    h-index

1–5