PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.17.067520183181073-1077Microbiological safety of processed meat products formulated with low nitrite concentration — A reviewSoomin Lee, Heeyoung Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Kyoung-Hee Choi, Yohan Yoonhttp://ajas.info/upload/pdf/ajas-31-8-1073.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.17.0675, http://www.ajas.info/upload/pdf/ajas-31-8-1073.pdf
Toxicology Letters10.1016/s0378-4274(03)90209-82003144s60210 Effect of different storage conditions on nitrate/nitrite levels, microbiological quality and N-nitrosamines content in polish edible offals processed meat productsK. Domańska, B. Kowalskihttps://api.elsevier.com/content/article/PII:S0378427403902098?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0378427403902098?httpAccept=text/plain
Safety of Meat and Processed Meat10.1007/978-0-387-89026-5_122009313-340Oxidative Changes and Their Control in Meat and Meat ProductsKarl-Otto Honikelhttp://link.springer.com/content/pdf/10.1007/978-0-387-89026-5_12
Meat Science10.1016/j.meatsci.2011.03.022201189165-71Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formationGonzalo Delgado-Pando, Susana Cofrades, Claudia Ruiz-Capillas, Maria Teresa Solas, Mehdi Triki, Francisco Jiménez-Colmenerohttps://api.elsevier.com/content/article/PII:S0309174011001252?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174011001252?httpAccept=text/plain
ICoMST 2020 Review Papers10.22175/mmb.11180202042Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat ProductsManpreet Singh, Estefania Novoa Rama, Jasmine Kataria, Cortney Leone, Harshavardhan Thippareddihttps://www.iastatedigitalpress.com/mmb/article/11180/galley/10872/download/
Meat Science10.1016/0309-1740(91)90034-n199130149-57Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat productsTakahide Okayama, Mikio Fujii, Minoru Yamanouehttps://api.elsevier.com/content/article/PII:030917409190034N?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:030917409190034N?httpAccept=text/plain
Processed Meats10.1533/9780857092946.2.2992011299-330Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat productsLauková A.https://api.elsevier.com/content/article/PII:B978184569466150012X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B978184569466150012X?httpAccept=text/plain, http://woodhead.metapress.com/index/NUJ37186L6TQ1875.pdf
Processed Meats10.1533/9780857092946.2.3722011372-402The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptabilityJ. Hayes, N. Bruntonhttps://api.elsevier.com/content/article/PII:B9781845694661500155?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9781845694661500155?httpAccept=text/plain, http://woodhead.metapress.com/index/H2J3N6R07312P218.pdf
In-Pack Processed Foods10.1533/9781845694692.4.3582008358-381Novel methods to improve the safety and quality of in-pack processed ready-to-eat meat and poultry productsP.L. Dawsonhttps://api.elsevier.com/content/article/PII:B978184569246950018X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B978184569246950018X?httpAccept=text/plain, http://woodhead.metapress.com/index/L68W71R8W43601JK.pdf
Meat Science10.1016/j.meatsci.2016.06.0022016121119-126Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitriteYung Hung, Theo M. de Kok, Wim Verbekehttps://api.elsevier.com/content/article/PII:S0309174016301668?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174016301668?httpAccept=text/plain