Reference methods supported by OECD and their use in Mediterranean meat products

Developments in meat science—3

R.S. Hannan · Meat Science · 1986 · 351 citations

Agriculture, Animal Sciences, Food Science +12

The structural basis of water-holding in meat

Gerald Offer · Medical Entomology and Zoology · 1988 · 280 citations

Agriculture, Food Science, Food Engineering +9

Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme

R. Boccard, L. Buchter, E Casteels et al. · Livestock Production Science · 1981 · 257 citations

Agriculture, Animal Sciences, Food Science +11

Physical, chemical and biological changes in food caused by thermal processing.

T. Hoeyem, O. Kvale · 1977 · 230 citations

Agriculture, Biochemistry, Food Science +14

The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus

Peter P. Purslow · Meat Science · 1985 · 119 citations

Agriculture, Animal Sciences, Food Science +11