D.R. McKenna

Food proteins: A review on their emulsifying properties using a structure–function approach

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review

Recipes for Antimicrobial Wine Marinades against Bacillus cereus , Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella enterica

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Impact of freezing and thawing on the quality of meat: Review

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

Antimicrobial herb and spice compounds in food

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis

Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace

Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat

Warner–Bratzler shear evaluations of 40 bovine muscles

Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

CRANBEFCRY JUICE MARINADE IMPROVES SENSORY AND MICROBIOLOGICAL PROPERTIES OF VACUUM‐PACKAGED LAMB CHOPS