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Research article

First published 2006-10

Effect of Natural Stabilised Pork Haem Pigment on the Colour,Colour Stability and Texture of Cooked Hams from Pale,Soft and Exudative Meat

M. A. Oliver, J. Polo, N. Panella [...]

Food Science and Technology International

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Research article

First published 2020-12

Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

Mariana P Neves, Marielle M de Oliveira Paula, Paulo R Fontes [...]

Food Science and Technology International

Free access

Research article

First published 2023-3

Comparison of diaphragm meat juice and muscle swab samples to spleen and spleen swab samples for the detection of African swine fever viral nucleic acid

Rodney Okwasiimire, Aisha Nassali, Dickson Ndoboli [...]

Journal of Veterinary Diagnostic Investigation

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Research article

First published 2021-1

Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats

Marielle Maria de Oliveira Paula, Armando Abel Massingue, Ana Paula Rocha de Moura [...]

Food Science and Technology International

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Research article

First published 1996-12

The Meat We Eat: Notions of Quality for Today and Tomorrow. 2. The Appeal and Organoleptic Properties of Meat a

David Lister

Outlook on Agriculture

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Research article

First published 2003-12

Genomics: Improving Qualitative Characteristics and Value of Meat from Pigs

Gabriel Monin

Outlook on Agriculture

Open access

Research article

First published 2025

NIR and Raman as a PAT tool for meat industries: An attempt towards inline lactate content prediction

Puneet Mishra, Theo Verkleij, Esra Kurt [...]

NIR news

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Research article

First published 2020-04

Effects of Beef Juice on Biofilm Formation by Shiga Toxin–Producing Escherichia coli on Stainless Steel

Zhi Ma, Kim Stanford, Xiao M. Bie [...]

Foodborne Pathogens and Disease

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Research article

First published 2005-04

Relationship Between the Subjective and Objective Assessment of Pork M. semimembranosus and Classification of Further Processed Pork Quality

C. McDonagh, D. J. Troy, J. P. Kerry [...]

Food Science and Technology International

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Brief report

First published 2026-1

High mortality in a commercial turkey flock associated with coinfection by Pasteurella multocida and Mycoplasmoides ( Mycoplasma ) gallisepticum

Carlos Daniel Gornatti-Churria, Carmen Jerry, Shayne Ramsubeik [...]

Journal of Veterinary Diagnostic Investigation

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