232 related articles for article (PubMed ID: 21345606)
21. Color-stabilizing effect of lactate on ground beef is packaging-dependent.
Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Naveena BM; López-López I
Meat Sci; 2010 Mar; 84(3):329-33. PubMed ID: 20374793
[TBL] [Abstract][Full Text] [Related]
22. Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.
Cruzen SM; Kim YH; Lonergan SM; Grubbs JK; Fritchen AN; Huff-Lonergan E
Meat Sci; 2015 Mar; 101():63-72. PubMed ID: 25437452
[TBL] [Abstract][Full Text] [Related]
23. Feeding zilpaterol hydrochloride to calf-fed Holsteins has minimal effects on semimembranosus steak color.
Gunderson JA; Hunt MC; Houser TA; Boyle EA; Dikeman ME; Johnson DE; VanOverbeke DL; Hilton GG; Brooks C; Killefer J; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA
J Anim Sci; 2009 Nov; 87(11):3751-63. PubMed ID: 19617511
[TBL] [Abstract][Full Text] [Related]
24. Chitosan inhibits premature browning in ground beef.
Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
Meat Sci; 2011 Jul; 88(3):512-6. PubMed ID: 21396786
[TBL] [Abstract][Full Text] [Related]
25. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
Eastridge JS; Bowker BC
J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
[TBL] [Abstract][Full Text] [Related]
26. Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.
Liu C; Zhang Y; Yang X; Liang R; Mao Y; Hou X; Lu X; Luo X
Meat Sci; 2014 Jun; 97(2):189-96. PubMed ID: 24583327
[TBL] [Abstract][Full Text] [Related]
27. Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging.
Li X; Lindahl G; Zamaratskaia G; Lundström K
Meat Sci; 2012 Dec; 92(4):604-9. PubMed ID: 22748308
[TBL] [Abstract][Full Text] [Related]
28. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
Hamling AE; Jenschke BE; Calkins CR
J Anim Sci; 2008 May; 86(5):1200-4. PubMed ID: 18203978
[TBL] [Abstract][Full Text] [Related]
29. Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reduction.
Ramanathan R; Mancini RA
Meat Sci; 2010 Nov; 86(3):738-41. PubMed ID: 20659785
[TBL] [Abstract][Full Text] [Related]
30. Effects of food ingredients and oxygen exposure on premature browning in cooked beef.
Sørheim O; Høy M
Meat Sci; 2013 Jan; 93(1):105-10. PubMed ID: 22922084
[TBL] [Abstract][Full Text] [Related]
31. Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere.
Lindahl G
Meat Sci; 2011 Apr; 87(4):428-35. PubMed ID: 21168977
[TBL] [Abstract][Full Text] [Related]
32. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
Resconi VC; Escudero A; Beltrán JA; Olleta JL; Sañudo C; Campo Mdel M
J Food Sci; 2012 Jan; 77(1):S10-8. PubMed ID: 22182210
[TBL] [Abstract][Full Text] [Related]
33. Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging.
Wills KM; Mitacek RM; Mafi GG; VanOverbeke DL; Jaroni D; Jadeja R; Ramanathan R
J Anim Sci; 2017 Dec; 95(12):5378-5387. PubMed ID: 29293765
[TBL] [Abstract][Full Text] [Related]
34. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere.
Behrends JM; Mikel WB; Armstrong CL; Newman MC
J Anim Sci; 2003 Sep; 81(9):2230-8. PubMed ID: 12968698
[TBL] [Abstract][Full Text] [Related]
35. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract.
Camo J; Lorés A; Djenane D; Beltrán JA; Roncalés P
Meat Sci; 2011 May; 88(1):174-8. PubMed ID: 21236591
[TBL] [Abstract][Full Text] [Related]
36. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period.
Krauskopf MM; de Araújo CDL; Dos Santos-Donado PR; Dargelio MDB; Manzi JAS; Venturini AC; de Carvalho Balieiro JC; Delgado EF; Contreras Castillo CJ
Food Res Int; 2024 Jan; 175():113688. PubMed ID: 38129031
[TBL] [Abstract][Full Text] [Related]
37. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.
Filgueras RS; Gatellier P; Aubry L; Thomas A; Bauchart D; Durand D; Zambiazi RC; Santé-Lhoutellier V
Meat Sci; 2010 Nov; 86(3):665-73. PubMed ID: 20659783
[TBL] [Abstract][Full Text] [Related]
38. The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks.
Holmer SF; McFarlane BJ; McKeith FK; Killefer J
Meat Sci; 2011 May; 88(1):151-7. PubMed ID: 21236587
[TBL] [Abstract][Full Text] [Related]
39. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.
Vitale M; Pérez-Juan M; Lloret E; Arnau J; Realini CE
Meat Sci; 2014 Jan; 96(1):270-7. PubMed ID: 23921218
[TBL] [Abstract][Full Text] [Related]
40. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.
Kim YH; Huff-Lonergan E; Sebranek JG; Lonergan SM
Meat Sci; 2010 Aug; 85(4):759-67. PubMed ID: 20444557
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]