Impacts of papain and bromelain fortified marinades on chilled camel meat quality

The efficiency of citrus peel powders in improvement of meat quality during chilled storage

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Effect of Different Cooking Methods on Bacteriological Quality of Meat

Effect of marjoram oil on the quality and shelf life of meat

Physiochemical assessment of retailed meat

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids

PHYSICOCHEMICAL, QUALITY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF FROZEN AND CHILLED BEEF BURGER

Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases

Nano technological improvement of minced meat quality