Probiotic meat products and human nutrition

The use and control of nitrate and nitrite for the processing of meat products

Karl‐Otto Honikel · Meat Science · 2007 · 927 citations

Food Chemistry, Environmental Engineering, Meat Products +8

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 688 citations

Food Chemistry, Nutrition, Lipid Analysis +10

Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review

Byungrok Min, Dong Uk Ahn · Food Science and Biotechnology · 2005 · 460 citations

Meat Packaging, Biochemistry, Lipid Peroxidation +7

Utilization of microbes to process and preserve meat

Friedrich‐Karl Lücke · Meat Science · 2000 · 443 citations

Microbial Contamination, Food Microbiology, Microbial Ecology +4

Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update

Mohammed Salim Ammor, Baltasar Mayo · Meat Science · 2006 · 426 citations

Dry Sausage Production, Food Fermentation, Microbial Contamination +5