Use of organic acids for preservation and safety of traditional meat products

Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India

(2017) Sajad Ahmad Mir et al.   Food Bioscience

Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links

(2013) C.A. Crist et al.   MEAT SCIENCE

Morphological Examinations of Oxidatively Stressed Pork Muscle and Myofibrils upon Salt Marination and Cooking To Elucidate the Water-Binding Potential

(2011) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere

(2011) Rebecca M. Delles et al.   JOURNAL OF FOOD SCIENCE

The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage

(2011) Suresh K. Devatkal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality evaluation of mutton Harrisa during one week refrigerated storage

(2010) Z. F. Bhat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE