Determining the drying degree and quality of chicken jerky by LF-NMR

Recent technological advances for the determination of food authenticity

Linda M. Reid, Colm P. O’Donnell, Gérard Downey · Trends in Food Science & Technology · 2006 · 491 citations

Agriculture, Food Science, Food Analysis +13

Meat quality assessment using biophysical methods related to meat structure

Jean-Louis Damez, Sylvie Clerjon · Meat Science · 2008 · 279 citations

Agriculture, Biophysics, Food Science +9

Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy

J Brøndum, L. Munck, Poul Henckel et al. · Meat Science · 2000 · 225 citations

Agriculture, Animal Sciences, Food Science +14

Techniques for measuring water-binding capacity in muscle foods—A review of methodology

Graham R. Trout · Meat Science · 1988 · 218 citations

Agriculture, Food Science, Nutritional Sciences +6

Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity

Hanne Christine Bertram, Sune Dønstrup, Anders Karlsson et al. · Meat Science · 2002 · 194 citations

Agriculture, Food Science, Food Analysis +8