articleTop 1% cited
Reducing salt: A challenge for the meat industry
Meat Science · 2006 · Vol. 74(1) · pp. 188–196
Meat and Animal Product QualitySodium Intake and HealthConsumer Attitudes and Food LabelingFood scienceSodiumIngredientTasteLow sodiumBusinessSalt (chemistry)Meat packing industryChemistry
Citations
796
FWCI
12.26
field-weighted impact
References
54
Percentile
99%
vs. same field & year
Citations per year
Cited by
Advances in ingredient and processing systems for meat and meat products
Meat Science · 2010 · 431 citations
References
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
Meat Science · 1983 · 890 citations
Effects of high pressure on meat: A review
Meat Science · 1997 · 672 citations
Reducing sodium intake from meat products
Meat Science · 2005 · 589 citations
Heart Disease and Stroke Statistics—2006 Update
Circulation · 2006 · 3,449 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.