| 1 | Growth Promoters in Cattle and Pigs: A Review of Legislation and Implications for Human Health | 8.0 | 3 | Citations (PDF) |
| 2 | Editorial 2022 | 5.7 | 0 | Citations (PDF) |
| 3 | The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat | 2.0 | 2 | Citations (PDF) |
| 4 | The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage | 7.2 | 21 | Citations (PDF) |
| 5 | The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne | 1.3 | 4 | Citations (PDF) |
| 6 | Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems | 5.7 | 7 | Citations (PDF) |
| 7 | There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank | 5.7 | 2 | Citations (PDF) |
| 8 | Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef | 5.7 | 17 | Citations (PDF) |
| 9 | Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions | 5.7 | 24 | Citations (PDF) |
| 10 | The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality | 5.7 | 10 | Citations (PDF) |
| 11 | Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies | 5.7 | 101 | Citations (PDF) |
| 12 | Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham | 6.2 | 13 | Citations (PDF) |
| 13 | Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls | 5.7 | 15 | Citations (PDF) |
| 14 | Meat of South American camelids - Sensory quality and nutritional composition | 5.7 | 31 | Citations (PDF) |
| 15 | Editorial 2020 | 5.7 | 0 | Citations (PDF) |
| 16 | Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality | 5.7 | 9 | Citations (PDF) |
| 17 | Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR | 5.7 | 8 | Citations (PDF) |
| 18 | Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation | 2.3 | 2 | Citations (PDF) |
| 19 | Authenticating common Australian beef production systems using Raman spectroscopy | 6.3 | 20 | Citations (PDF) |
| 20 | An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway | 0.5 | 6 | Citations (PDF) |
| 21 | Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage | 5.7 | 19 | Citations (PDF) |
| 22 | Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers | 5.7 | 28 | Citations (PDF) |
| 23 | Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae | 4.7 | 38 | Citations (PDF) |
| 24 | Classification of Southern Australian Grass- and Grain-Fed Beef | 2.7 | 3 | Citations (PDF) |
| 25 | Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review | 15.4 | 485 | Citations (PDF) |
| 26 | Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage | 7.2 | 17 | Citations (PDF) |
| 27 | Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values | 5.7 | 22 | Citations (PDF) |
| 28 | Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health | 13.3 | 77 | Citations (PDF) |
| 29 | Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study | 5.7 | 9 | Citations (PDF) |
| 30 | Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin | 5.7 | 19 | Citations (PDF) |
| 31 | Is meat from cull cows tougher? | 5.7 | 9 | Citations (PDF) |
| 32 | The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef | 5.7 | 67 | Citations (PDF) |
| 33 | The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne | 5.7 | 13 | Citations (PDF) |
| 34 | The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review | 5.7 | 60 | Citations (PDF) |
| 35 | Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambs | 5.7 | 11 | Citations (PDF) |
| 36 | How to Increase Your Chances of Publishing | 0.3 | 0 | Citations (PDF) |
| 37 | Assessment of a probe to measure fat depth of lamb carcases | 5.7 | 4 | Citations (PDF) |
| 38 | The effects of season and post-transport rest on alpaca (Vicunga pacos) meat quality | 5.7 | 22 | Citations (PDF) |
| 39 | Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef | 5.7 | 21 | Citations (PDF) |
| 40 | Red meat (beef and sheep) products for an ageing population: a review | 3.1 | 26 | Citations (PDF) |
| 41 | The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values | 5.7 | 14 | Citations (PDF) |
| 42 | Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods | 5.7 | 22 | Citations (PDF) |
| 43 | Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs | 7.2 | 37 | Citations (PDF) |
| 44 | Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot | 5.7 | 13 | Citations (PDF) |
| 45 | Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics | 5.7 | 57 | Citations (PDF) |
| 46 | Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat | 7.2 | 47 | Citations (PDF) |
| 47 | Rangeland Grazing Strategies to Lower the Dependency on Imported Concentrates in Norwegian Sheep Meat Production | 3.4 | 3 | Citations (PDF) |
| 48 | The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat | 2.3 | 13 | Citations (PDF) |
| 49 | Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models | 1.9 | 8 | Citations (PDF) |
| 50 | The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs | 1.3 | 13 | Citations (PDF) |
| 51 | Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes | 5.7 | 18 | Citations (PDF) |
| 52 | Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging | 5.7 | 29 | Citations (PDF) |
| 53 | Management Strategies to Improve the Economics of Sheep Farms in Norwegian Coastal and Fjord Areas—The Effect of Animal Size and Capacities for Rangeland Utilisation | 3.4 | 0 | Citations (PDF) |
| 54 | The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality | 5.7 | 55 | Citations (PDF) |
| 55 | Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses | 5.7 | 19 | Citations (PDF) |
| 56 | Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects | 5.7 | 102 | Citations (PDF) |
| 57 | Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic device | 5.7 | 22 | Citations (PDF) |
| 58 | Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway | 1.3 | 4 | Citations (PDF) |
| 59 | Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide | 4.5 | 4 | Citations (PDF) |
| 60 | Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness | 3.2 | 32 | Citations (PDF) |
| 61 | Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging | 7.2 | 23 | Citations (PDF) |
| 62 | Dr. Ahmed Ouali, 1948–2020 | 5.7 | 0 | Citations (PDF) |
| 63 | Nix Pro Color Sensor Comparison to HunterLab MiniScan for Measuring Lamb Meat Colour and Investigation of Repeat Measures, Illuminant and Standard Observer Effects | 2.7 | 9 | Citations (PDF) |
| 64 | Differentiating various beef cuts using spatially offset Raman spectroscopy | 1.9 | 13 | Citations (PDF) |
| 65 | Investigation of muscle-specific beef color stability at different ultimate pHs | 2.8 | 10 | Citations (PDF) |
| 66 | Dietary lycopene powder improves meat oxidative stability in Hu lambs | 3.7 | 11 | Citations (PDF) |
| 67 | Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality | 1.3 | 6 | Citations (PDF) |
| 68 | Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat | 13.3 | 37 | Citations (PDF) |
| 69 | Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations | 5.7 | 7 | Citations (PDF) |
| 70 | Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef | 2.7 | 43 | Citations (PDF) |
| 71 | Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks | 5.7 | 19 | Citations (PDF) |
| 72 | The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat | 5.7 | 48 | Citations (PDF) |
| 73 | Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs | 5.7 | 32 | Citations (PDF) |
| 74 | Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb | 5.7 | 28 | Citations (PDF) |
| 75 | Investigation of chemical composition of meat using spatially off-set Raman spectroscopy | 3.1 | 22 | Citations (PDF) |
| 76 | Adapting Seasonal Sheep Production to Year-Round Fresh Meat and Halal Market in Norway | 3.4 | 10 | Citations (PDF) |
| 77 | Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display | 5.7 | 23 | Citations (PDF) |
| 78 | The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork | 5.7 | 27 | Citations (PDF) |
| 79 | A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display | 5.7 | 16 | Citations (PDF) |
| 80 | Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS) | 5.7 | 96 | Citations (PDF) |
| 81 | Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses | 5.7 | 7 | Citations (PDF) |
| 82 | Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir | 5.7 | 20 | Citations (PDF) |
| 83 | Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China | 7.2 | 54 | Citations (PDF) |
| 84 | Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle | 5.7 | 43 | Citations (PDF) |
| 85 | Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display | 5.7 | 13 | Citations (PDF) |
| 86 | Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights | 5.7 | 15 | Citations (PDF) |
| 87 | The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads | 5.7 | 13 | Citations (PDF) |
| 88 | The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits | 5.7 | 14 | Citations (PDF) |
| 89 | Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging | 5.7 | 30 | Citations (PDF) |
| 90 | Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation | 5.7 | 12 | Citations (PDF) |
| 91 | Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins | 5.7 | 30 | Citations (PDF) |
| 92 | Meat packaging solutions to current industry challenges: A review | 5.7 | 49 | Citations (PDF) |
| 93 | Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles | 5.7 | 22 | Citations (PDF) |
| 94 | Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters | 5.7 | 30 | Citations (PDF) |
| 95 | Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum | 5.7 | 25 | Citations (PDF) |
| 96 | The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability | 5.7 | 28 | Citations (PDF) |
| 97 | Editorial | 5.7 | 0 | Citations (PDF) |
| 98 | Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging | 5.7 | 36 | Citations (PDF) |
| 99 | Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle | 3.8 | 15 | Citations (PDF) |
| 100 | Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir | 3.8 | 23 | Citations (PDF) |
| 101 | Using microwave cooking to evaluate tenderness and its relationship to sensory analysis | 3.2 | 1 | Citations (PDF) |
| 102 | Tenderizing Mechanisms: Mechanical 2018, , | | 0 | Citations (PDF) |
| 103 | A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products | 3.2 | 17 | Citations (PDF) |
| 104 | The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality | 5.7 | 16 | Citations (PDF) |
| 105 | Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force | 5.7 | 7 | Citations (PDF) |
| 106 | Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1 | 0.6 | 24 | Citations (PDF) |
| 107 | Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour | 5.7 | 163 | Citations (PDF) |
| 108 | Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat | 5.7 | 46 | Citations (PDF) |
| 109 | The Eating Quality of Meat 2017, , 357-381 | | 11 | Citations (PDF) |
| 110 | Long-term red meat preservation using chilled and frozen storage combinations: A review | 5.7 | 180 | Citations (PDF) |
| 111 | The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication | 5.7 | 6 | Citations (PDF) |
| 112 | Effect of Beef Pre-Cooking Status (Frozen V. Thawed) and Sample Weight on Shear Force Evaluation | 2.7 | 3 | Citations (PDF) |
| 113 | The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs | 5.7 | 22 | Citations (PDF) |
| 114 | Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review | 13.3 | 168 | Citations (PDF) |
| 115 | A GR/Impedance probe proves unsuitable for measuring GR depth in Australian lamb carcases | 5.7 | 2 | Citations (PDF) |
| 116 | The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris | 5.7 | 34 | Citations (PDF) |
| 117 | Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters | 5.7 | 30 | Citations (PDF) |
| 118 | Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads | 5.7 | 56 | Citations (PDF) |
| 119 | The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs | 13.3 | 60 | Citations (PDF) |
| 120 | Editorial | 5.7 | 1 | Citations (PDF) |
| 121 | Editorial | 5.7 | 0 | Citations (PDF) |
| 122 | The effect of forage type on lamb carcass traits, meat quality and sensory traits | 5.7 | 52 | Citations (PDF) |
| 123 | Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides | 5.7 | 66 | Citations (PDF) |
| 124 | Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability | 5.7 | 61 | Citations (PDF) |
| 125 | Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins | 5.7 | 31 | Citations (PDF) |
| 126 | Are shear force methods adequately reported? | 5.7 | 23 | Citations (PDF) |
| 127 | The expression of genes encoding enzymes regulating fat metabolism is affected by maternal nutrition when lambs are fed algae high in omega-3 | 1.6 | 16 | Citations (PDF) |
| 128 | Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles? | 5.7 | 76 | Citations (PDF) |
| 129 | Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae | 5.7 | 66 | Citations (PDF) |
| 130 | Imaging of Intact Ovine m. semimembranosus by Confocal Raman Microscopy | 4.9 | 11 | Citations (PDF) |
| 131 | Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness | 5.7 | 56 | Citations (PDF) |
| 132 | Manipulation of Omega‐3 PUFAs in Lamb: Phenotypic and Genotypic Views | 13.3 | 34 | Citations (PDF) |
| 133 | Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus | 5.7 | 65 | Citations (PDF) |
| 134 | Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics | 5.7 | 78 | Citations (PDF) |
| 135 | Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device | 5.7 | 29 | Citations (PDF) |
| 136 | Effect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and Topsides | 4.9 | 44 | Citations (PDF) |
| 137 | Effect of Pulsed Electric Field Treatment on the Eating and Keeping Qualities of Cold-Boned Beef Loins: Impact of Initial pH and Fibre Orientation | 4.9 | 41 | Citations (PDF) |
| 138 | Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy | 5.7 | 41 | Citations (PDF) |
| 139 | Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm) | 5.7 | 28 | Citations (PDF) |
| 140 | Editorial | 5.7 | 0 | Citations (PDF) |
| 141 | Modelling lamb carcase pH and temperature decline parameters: Relationship to shear force and abattoir variation | 5.7 | 23 | Citations (PDF) |
| 142 | Techniques to reduce the temperature of beef muscle early in the post mortem period – a review | 2.2 | 34 | Citations (PDF) |
| 143 | Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopy | 5.7 | 20 | Citations (PDF) |
| 144 | SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks | 5.7 | 2 | Citations (PDF) |
| 145 | Post-mortem modelling of pH and temperature in related lamb carcases | 5.7 | 20 | Citations (PDF) |
| 146 | Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum | 5.7 | 29 | Citations (PDF) |
| 147 | Differential Response to an Algae Supplement High in DHA Mediated by Maternal Periconceptional Diet: Intergenerational Effects of n‐6 Fatty Acids | 1.5 | 12 | Citations (PDF) |
| 148 | The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle | 1.5 | 60 | Citations (PDF) |
| 149 | Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness | 4.9 | 86 | Citations (PDF) |
| 150 | Editorial | 5.7 | 1 | Citations (PDF) |
| 151 | Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights | 5.7 | 63 | Citations (PDF) |
| 152 | The impact of supplementing lambs with algae on growth, meat traits and oxidative status | 5.7 | 91 | Citations (PDF) |
| 153 | Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge | 5.7 | 62 | Citations (PDF) |
| 154 | Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems | 5.7 | 64 | Citations (PDF) |
| 155 | Exogenous Proteases for Meat Tenderization | 11.2 | 184 | Citations (PDF) |
| 156 | Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins | 3.1 | 36 | Citations (PDF) |
| 157 | Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies | 13.3 | 186 | Citations (PDF) |
| 158 | Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins | 9.5 | 46 | Citations (PDF) |
| 159 | Modelling the decline of pH in muscles of lamb carcases | 5.7 | 6 | Citations (PDF) |
| 160 | Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss | 5.7 | 68 | Citations (PDF) |
| 161 | SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum) | 5.7 | 11 | Citations (PDF) |
| 162 | Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display | 0.3 | 13 | Citations (PDF) |
| 163 | Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs | 5.7 | 72 | Citations (PDF) |
| 164 | SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius) | 5.7 | 19 | Citations (PDF) |
| 165 | Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins | 9.5 | 165 | Citations (PDF) |
| 166 | Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review | 5.7 | 594 | Citations (PDF) |
| 167 | Patents for Stretching and Shaping Meats | 3.2 | 26 | Citations (PDF) |
