The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

Agriculture, Food Science, Sustainable Agriculture +12

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

M. Ellin Doyle, Kathleen A. Glass · Comprehensive Reviews in Food Science and Food Safety · 2009 · 398 citations

Agriculture, Nutrition, Nutritional Sciences +17

Lipid peroxidation of muscle food as affected by sodium chloride

Joseph Kanner, Stella Harel, R. L. Jaffe · Journal of Agricultural and Food Chemistry · 1991 · 210 citations

Agriculture, Biochemistry, Food Science +6

Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

Eero Puolanne, Marita Ruusunen, Jukka Vainionpää · Meat Science · 2001 · 185 citations

Agriculture, Food Science, Food Chemistry +10

Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

D. Álvarez, Shai Barbut · Meat Science · 2013 · 161 citations

Agriculture, Biochemistry, Food Science +13