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European citizen and consumer attitudes and preferences regarding beef and pork
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Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle
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Plant extracts as natural antioxidants in meat and meat products
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Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef
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Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef
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High pressure processing improves the tenderness and quality of hot-boned beef
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Effect of dietary sodium phytate and microbial phytase on the lipase activity and lipid metabolism of broiler chickens
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Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef
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Antioxidant and Hepatoprotective effects of fig fruit extract with olive oil and date-palm fruit extract on hepatic toxicity of Oral subchronic exposure to some nanoparticles in Wistar rats
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Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
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Purification, characterization, and solvent-induced thermal stabilization of ficin from Ficus carica
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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
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