Keyword

meat processing

Description: Food-industry operations that transform animal carcasses into meat products through activities such as cutting, treating, preserving, and packaging.

Primary topic: Meat and Animal Product Quality (41%)

Wikidata ID: wiki/Q955043

OpenAlex ID: keywords/meat-processing

Principles of Meat Science

1990 · Jane L. Forrest, E. D. Aberle, et al. · 1,481

Protein carbonyls in meat systems: A review

2011 · Mario Estévez · Meat Science · 1,130

Biofilm formation in food industries: A food safety concern

2012 · Sokunrotanak Srey, Iqbal Kabir Jahid, et al. · Food Control · 994

The Science of Meat and Meat Products

1987 · James F. Price, B.S. Schweigert · 818

Opportunities and Challenges in High Pressure Processing of Foods

2007 · N. K. Rastogi, K. S. M. S. Raghavarao, et al. · Critical Reviews in Food Science and Nutrition · 816

Advances in application of ultrasound in food processing: A review

2020 · Nitya Bhargava, Rahul S Mor, et al. · Ultrasonics Sonochemistry · 792

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Myoglobin Chemistry and Meat Color

2012 · Surendranath P. Suman, Poulson Joseph · Annual Review of Food Science and Technology · 782

Determinants of broiler chicken meat quality and factors affecting them: a review

2017 · Nasir Akbar Mir, Aasima Rafiq, et al. · Journal of Food Science and Technology · 701

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

2014 · J.M. Hughes, S.K. Oiseth, et al. · Meat Science · 700

Healthier meat and meat products: their role as functional foods

2001 · F Jiménez-Colmenero, J Carballo, et al. · Meat Science · 675

Salmonella, Food Safety and Food Handling Practices

2021 · Olugbenga Ehuwa, Amit K. Jaiswal, et al. · Foods · 549

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Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

2015 · O.P. Soladoye, M.L. Juárez, et al. · Comprehensive Reviews in Food Science and Food Safety · 539

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

2016 · Jiang Jiang, Youling L. Xiong · Meat Science · 531

Encyclopedia of Meat Sciences

2014 · Elsevier eBooks · 491

European citizen and consumer attitudes and preferences regarding beef and pork

2009 · Wim Verbeke, Federico J.A. Pérez-Cueto, et al. · Meat Science · 476

Developments in meat science

1980 · R.A. Lawrie · Applied Science Publishers eBooks · 461

Advances in ingredient and processing systems for meat and meat products

2010 · Jochen Weiss, Monika Gibis, et al. · Meat Science · 433

Microwaves in the food processing industry

1985 · Robert V. Decareau · Academic Press eBooks · 427

Microbial transglutaminase and its application in the food industry. A review

2013 · Marek Kieliszek, Anna Misiewicz · Folia Microbiologica · 423

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A new route of transmission for Escherichia coli: infection from dry fermented salami.

1996 · J Tilden, W Young, et al. · American Journal of Public Health · 422

New mild technologies in meat processing: high pressure as a model technology

2002 · M Hugas, M Garriga, et al. · Meat Science · 392

Handbook of Meat Processing

2010 · Wiley eBooks · 371

Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review

2003 · Punidadas Piyasena, Chantal Dussault, et al. · Critical Reviews in Food Science and Nutrition · 359

Handbook of Fermented Meat and Poultry

2007 · Wiley eBooks · 345

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

2016 · Da-cheng Kang, Yun-he Zou, et al. · Ultrasonics Sonochemistry · 333

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Works count: 14,270

Citation count: 73,470