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| canned meat (7) |
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| A unique specification method for processed unicorn filefish products using a DNA barcode marker | | Food control |
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| Species identification in food products using the bioMerieux FoodExpert-ID® system | | European food research and technology |
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| Histamine production by Raoultella ornithinolytica in canned tuna meat at various storage temperatures | | Food control |
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| Species identification of the blue swimming crab Portunus pelagicus in Thai waters using mtDNA and RAPD-derived SCAR markers | | Aquaculture |
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| chilled meats (14) |
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| Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia | | Meat science |
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| Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking | | Meat science |
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| Study on release mechanism of inhibitory components from cinnamon and clove powders | | Journal of food safety |
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| Human risk from thermotolerant Campylobacter on broiler meat in Denmark | | International journal of food microbiology |
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| all 14 items... |
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| cured meats (158) |
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| Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates | | Innovative food science and emerging technologies |
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| Red meat and colon cancer: Should we become vegetarians, or can we make meat safer | | Meat science |
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| Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages | | Meat science |
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| Determination of polyphosphates in products of animal origin: application of a validated ion chromatography method for commercial samples analyses | | European food research and technology |
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| all 158 items... |
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| dried meat (139) |
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| Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride | | Meat science |
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| Volatile profile and microbiological characterization of hollow defect in dry-cured ham | | Meat science |
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| Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product | | Meat science |
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| Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham | | Meat science |
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| all 139 items... |
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| frozen meat (42) |
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| Effect of radiofrequency assisted freezing on meat microstructure and quality | | Food research international |
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| Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers | | European journal of lipid science and technology |
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| Human risk from thermotolerant Campylobacter on broiler meat in Denmark | | International journal of food microbiology |
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| Multiphase and multicomponent transport with phase change during meat cooking | | Journal of food engineering |
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| all 42 items... |
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| ground meat (192) |
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| Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food | | International journal of food microbiology |
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| Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability | | Meat science |
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| Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract | | Lebensmittel-Wissenschaft |
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| Monitoring NIRS calibrations for use in routine meat analysis as part of Iberian pig-breeding programs | | Food chemistry |
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| luncheon meats (8) |
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| Antibiotic resistance in Enterobacteriaceae isolated from Portuguese deli meats | | Journal of food safety |
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| Application of the Central Limit Theorem in microbial risk assessment: High number of servings reduces the Coefficient of Variation of food-borne burden-of-illness | | International journal of food microbiology |
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| Characterizing uncertainty when evaluating risk management metrics: Risk assessment modeling of Listeria monocytogenes contamination in ready-to-eat deli meats | | International journal of food microbiology |
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| Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate | | Meat science |
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| all 8 items... |
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| meat (3660) |
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| Effect of the molecular weight and concentration of chitosan in pork model burgers | | Meat science |
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| A Survey of Dietary Intake of Polychlorinated Dibenzo-p-dioxins, Polychlorinated Dibenzofurans, and Dioxin-like Coplanar Polychlorinated Biphenyls from Food During 2000-2002 in Osaka City, Japan | | Archives of environmental contamination and toxicology |
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| Evaluation of Listeria challenge testing protocols: A practical study using cooked sliced ham | | Food control |
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| Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork | | Meat science |
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| all 3660 items... |
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| meat cuts (776) |
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| Sensory evaluation of Indian-style marinated chicken by Malaysian and European naive assessors | | Journal of sensory studies |
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| Original article: Effect of modified atmosphere packaging using different CO₂ and N₂ combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets | | International journal of food science and technology |
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| Salmonella in meat from hunted game: A Central European perspective | | Food research international |
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| The use of palm oil in aquaculture feeds for salmonid species | | European journal of lipid science and technology |
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| meat emulsions (40) |
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| Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids | | Food chemistry |
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| Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion | | Food chemistry |
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| Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation | | Journal of food engineering |
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| Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins | | Innovative food science and emerging technologies |
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| all 40 items... |
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| meat extracts (24) |
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| Identification of pork genome in commercial meat extracts for Halal authentication by SYBR green I real-time PCR | | International journal of food science and technology |
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| Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography – Chemical ionisation mass spectrometry | | Food chemistry |
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| An enzyme sensor for the determination of total amines in dry-fermented sausages | | Journal of food engineering |
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| Use of response surface optimization for the production of biosurfactant from Rhodococcus spp. MTCC 2574 | | Bioresource technology |
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| all 24 items... |
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| meat juices (25) |
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| Serodiversity and serological as well as cultural distribution of Salmonella on farms and in abattoirs in Lower Saxony, Germany | | International journal of food microbiology |
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| Salmonella Serovars and Antimicrobial Resistance Patterns on a Sample of High Seroprevalence Pig Farms in England and Wales (2003–2008) | | Zoonoses and public health |
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| Determination of the boar taint compound skatole in meat juice by means of stable isotope dilution analysis–direct immersion–solid phase microextraction–gas chromatography/mass spectrometry | | Meat science |
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| Serological Salmonella monitoring in German pig herds: Results of the years 2003-2008 | | Preventive veterinary medicine |
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| all 25 items... |
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| meat paste (7) |
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| The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” | | Meat science |
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| Microbiological quality of sous vide cook-chill preserved food at different shelf life | | Journal of food processing and preservation |
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| Effect of setting conditions using microbial transglutaminase during obtention of beef gels | | Journal of food process engineering |
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| Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves | | Meat science |
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| all 7 items... |
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| minced meat (69) |
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| Optimization of a 12-Hour TaqMan PCR-Based Method for Detection of Salmonella Bacteria in Meat | | Applied and environmental microbiology AEM |
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| Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat | | International journal of food microbiology |
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| Temporal clustering of minced meat by RGB- and spectral imaging | | Journal of food engineering |
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| Verocytotoxigenic Escherichia coli O157 in beef and sheep abattoirs in Ireland and characterisation of isolates by Pulsed-Field Gel Electrophoresis and Multi-Locus Variable Number of Tandem Repeat Analysis | | International journal of food microbiology |
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| organ meats (52) |
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| Estimation of dietary folic acid intake in three generations of females in Southern Spain | | Appetite |
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| Cadmium and Lead Levels in Muscle and Edible Offal of Cow Reared in Nigeria | | Bulletin of environmental contamination and toxicology |
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| Vascular action of polyphenols | | Molecular nutrition and food research |
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| Dietary ω-3 fatty acid supplementation for optimizing neuronal structure and function | | Molecular nutrition and food research |
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| all 52 items... |
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| raw meat (282) |
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| A review of the factors influencing the development of intermuscular adipose tissue in the growing pig | | Meat science |
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| Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability | | Meat science |
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| Influence of muscle type on physicochemical and sensory properties of foal meat | | Meat science |
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| Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing | | Meat science |
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| all 282 items... |
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| sausages (529) |
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| Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids | | Food chemistry |
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| Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage | | Innovative food science and emerging technologies |
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| Effect of information about pig breed on consumers' acceptability of dry sausage | | Journal of sensory studies |
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| Utilization of thymus vulgaris l. in the production of sucuk | | Journal of food processing and preservation |
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| all 529 items... |
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| smoked meats (20) |
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| Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia | | European food research and technology |
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| Polycyclic aromatic hydrocarbons in German smoked meat products | | European food research and technology |
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| Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo” | | Meat science |
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| A triple-primer PCR method for sexing endangered caprine species | | Conservation genetics |
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| all 20 items... |
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| (others) (110) |
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| Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breast | | Meat science |
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| Molecular characterization of diarrheagenic Escherichia coli isolated from meat products sold at Mansoura city, Egypt | | Food control |
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| Trans fatty acids: Definition and occurrence in foods | | European journal of lipid science and technology |
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| Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products | | Food control |
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| all 110 items... |
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