Concepedia

Thermal Processing Of Meat

Thermal Processing of Meat is a food safety intervention method that applies controlled heat treatments to inactivate pathogenic and spoilage microorganisms in meat products, thereby ensuring microbiological safety and extending shelf life.

454

Publications

18.1K

Citations

1.5K

Authors

426

Institutions

Publications per year

2017–2026

85

Parents

Publications

454

New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 389 citations

, , +17

Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

Pisal Sriket, Soottawat Benjakul, Wonnop Visessanguan et al. · Food Chemistry · 2007 · 297 citations

, , +13

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 252 citations

, , +15

Thermal Inactivation of Infectious Hepatitis E Virus in Experimentally Contaminated Food

Elodie Barnaud, Sophie Rogée, Pascal Garry et al. · Applied and Environmental Microbiology · 2012 · 243 citations · Full text

, , +17

Cooking‐Induced Protein Modifications in Meat

Tzer‐Yang Yu, James D. Morton, Stefan Clerens et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 233 citations

, , +13

1–5 of 454

Authors

1.5K

  1. DS
    Da‐Wen Sun

    University College Dublin, Ireland

    19 publications · 1.1K citations

    18

    h-index

  2. VK
    Vijay K. Juneja

    Eastern Regional Research Center, United States

    13 publications · 618 citations

    13

    h-index

  3. RM
    R.Y. Murphy

    University of Arkansas at Fayetteville, United States

    13 publications · 535 citations

    12

    h-index

  4. LD
    L.K. Duncan

    University of Arkansas at Fayetteville, United States

    10 publications · 393 citations

    10

    h-index

  5. JM
    J.A. Marcy

    University of Arkansas at Fayetteville, United States

    9 publications · 316 citations

    9

    h-index

1–5 of 1.5K

Institutions

426

  1. University College Dublin

    Dublin, Ireland

    21 h-index

    62 publications

    3.5K citations

  2. Eastern Regional Research Center

    Wyndmoor, United States

    19 h-index

    61 publications

    2.7K citations

  3. Agricultural Research Service

    Washington, United States

    19 h-index

    77 publications

    3.1K citations

  4. National University of Ireland

    Dublin, Ireland

    18 h-index

    38 publications

    2K citations

  5. University of Arkansas at Fayetteville

    Fayetteville, United States

    15 h-index

    63 publications

    2.7K citations

  6. University of Nebraska–Lincoln

    Lincoln, United States

    11 h-index

    25 publications

    1.1K citations

  7. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    9 h-index

    26 publications

    1.5K citations

  8. Michigan State University

    East Lansing, United States

    9 h-index

    25 publications

    652 citations

1–8 of 426

Venues

  1. Journal of Food Protection

    46 publications · 1.7K citations

    28

    h-index

  2. Meat Science

    48 publications · 2.8K citations

    28

    h-index

  3. Journal of Food Engineering

    32 publications · 1.6K citations

    23

    h-index

  4. Journal of Food Science

    JFS · 64 publications · 1.6K citations

    23

    h-index

  5. LWT

    20 publications · 874 citations

    16

    h-index

1–5