Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method

Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat

(2022) Joanna Stadnik et al.   Applied Sciences-Basel

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

(2020) Inmaculada Gómez et al.   Foods

Meat quality defined based on pH and colour depending on cattle category and slaughter season. colour and pH as determinants of meat quality dependent on cattle category and slaughter season

(2018) A. Węglarz   CZECH JOURNAL OF ANIMAL SCIENCE

Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat

(2017) Dafni Dimakopoulou-Papazoglou et al.   Food and Bioprocess Technology

Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose

(2016) Vincenzo Lippolis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa

(2013) Thomas Petit et al.   MEAT SCIENCE

Water Activity

(2012) O. F. Nielsen et al.   SPECTROSCOPY-AN INTERNATIONAL JOURNAL

Kinetics studies during NaCl and KCl pork meat brining

(2011) J.M. Barat et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: A research note

(2010) N.M. Harper et al.   MEAT SCIENCE