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Muscle structure, sarcomere length and influences on meat quality:A review

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.meatsci.2017.04.261
Ertbjerg, Per; Puolanne, Eero
Meat Science2017

Carcass and meat quality traits of four different pig crosses

Vertaisarvioitu
DOI
10.1016/j.meatsci.2011.09.010
Ruusunen, Marita; Puolanne, Eero; Sevon-Aimonen, Marja-Liisa; Partanen, Kirsi; Voutila, Liisa; Niemi...
Meat Science2012

Lactic acid bacteria and their controversial role in fresh meat spoilage

Vertaisarvioitu
DOI
10.1016/j.meatsci.2015.04.014
Pothakos, Vasileios; Devlieghere, Frank; Villani, Francesco; Björkroth, Johanna; Ercolini, Danilo
Meat Science2015

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Vertaisarvioitu
DOI
10.1016/j.meatsci.2018.04.032
Dominguez-Hernandez, Elisa; Salaseviciene, Alvija; Ertbjerg, Per
Meat Science2018

The role of red and processed meat in colorectal cancer development:a perspective

Vertaisarvioitu
DOI
10.1016/j.meatsci.2014.02.011
Oostindjer, Marije; Alexander, Jan; Amdam, Gro V.; Andersen, Grethe; Bryan, Nathan S.; Chen, Duan; C...
Meat Science2014

Diversifying meat consumption patterns : consumers' self-reported past behaviour and intentions for change

Vertaisarvioitu
DOI
10.1016/j.meatsci.2012.04.014
Latvala, Terhi; Niva, Mari; Mäkelä, Johanna; Pouta, Eija; Heikkilä, Jaakko; Kotro, Jaana; Forsman-Hu...
Meat Science2012

The effects of high salt and low pH on the water-holding of meat

Vertaisarvioitu
DOI
10.1016/j.meatsci.2012.08.015
Puolanne, Eero; Peltonen, Jari
Meat Science2013

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Vertaisarvioitu
DOI
10.1016/j.meatsci.2012.12.001
Christensen, Line; Ertbjerg, Per; Loje, Hanne; Risbo, Jens; van den Berg, Frans W. J.; Christensen, ...
Meat Science2013

Microbiomes in the Context of Refrigerated Raw Meat Spoilage

Vertaisarvioitu
Avoin saatavuus
DOI
10.22175/mmb.10369
Johansson, Per; Jääskeläinen, Elina; Nieminen, Timo; Auvinen, Petri; Björkroth, Johanna
Meat and muscle biology2020

Letter to the Editor:Colorectal cancer risk and association with red meat - Is it inconsistent? Answer to the letter by Carpet, De Smet and Demeyer

DOI
10.1016/j.meatsci.2014.07.032
Dragsted, Lars O.; Alexander, Jan; Amdam, Gro; Bryan, Nathan; Chen, Duan; Haug, Anna; Karlsson, Ande...
Meat Science2014

Muscle structure, sarcomere length and influences on meat quality:A review

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.meatsci.2017.04.261
2017

Carcass and meat quality traits of four different pig crosses

Vertaisarvioitu
DOI
10.1016/j.meatsci.2011.09.010
2012

Lactic acid bacteria and their controversial role in fresh meat spoilage

Vertaisarvioitu
DOI
10.1016/j.meatsci.2015.04.014
2015

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Vertaisarvioitu
DOI
10.1016/j.meatsci.2018.04.032
2018

The role of red and processed meat in colorectal cancer development:a perspective

Vertaisarvioitu
DOI
10.1016/j.meatsci.2014.02.011
2014

Diversifying meat consumption patterns : consumers' self-reported past behaviour and intentions for change

Vertaisarvioitu
DOI
10.1016/j.meatsci.2012.04.014
2012

The effects of high salt and low pH on the water-holding of meat

Vertaisarvioitu
DOI
10.1016/j.meatsci.2012.08.015
2013

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Vertaisarvioitu
DOI
10.1016/j.meatsci.2012.12.001
2013

Microbiomes in the Context of Refrigerated Raw Meat Spoilage

Vertaisarvioitu
Avoin saatavuus
DOI
10.22175/mmb.10369
2020

Letter to the Editor:Colorectal cancer risk and association with red meat - Is it inconsistent? Answer to the letter by Carpet, De Smet and Demeyer

DOI
10.1016/j.meatsci.2014.07.032
2014