These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

205 related articles for article (PubMed ID: 22062367)

  • 1. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide.
    Sørheim O; Nissen H; Nesbakken T
    Meat Sci; 1999 Jun; 52(2):157-64. PubMed ID: 22062367
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The display life of retail-packaged beef steaks after their storage in master packs under various atmospheres.
    Gill CO; Jones T
    Meat Sci; 1994; 38(3):385-96. PubMed ID: 22059703
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The display life of retail packaged pork chops after their storage in master packs under atmospheres of N(2), CO(2) or O(2) + CO(2).
    Gill CO; Jones T
    Meat Sci; 1996; 42(2):203-13. PubMed ID: 22060685
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The display of retail packs of ground beef after their storage in master packages under various atmospheres.
    Gill CO; Jones T
    Meat Sci; 1994; 37(2):281-95. PubMed ID: 22059501
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Consumer acceptance of display packs of beef stored under N(2) or CO(2) in master packs.
    Gill CO; McGinnis C; Tong AK
    Meat Sci; 1994; 38(3):397-406. PubMed ID: 22059704
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Shelf-life extension and colour stabilisation of beef packaged in a low O(2) atmosphere containing CO: Loin steaks and ground meat.
    Luño M; Beltrán JA; Roncalés P
    Meat Sci; 1998 Jan; 48(1-2):75-84. PubMed ID: 22062880
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manufacturing beef.
    Gill CO; Badoni M
    Int J Food Microbiol; 2002 Mar; 74(1-2):111-8. PubMed ID: 11929165
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of ageing treatment on the microbiology and storage characteristics of beef in modified atmosphere packs containing 25% CO(2) plus 75% O(2).
    Nortjé GL; Shaw BG
    Meat Sci; 1989; 25(1):43-58. PubMed ID: 22056105
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of zilpaterol hydrochloride feeding duration on beef and calf-fed Holstein strip loin steak color.
    Rogers HR; Brooks JC; Hunt MC; Hilton GG; VanOverbeke DL; Killefer J; Lawrence TE; Delmore RJ; Johnson BJ; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Martin JN; Miller MF
    J Anim Sci; 2010 Mar; 88(3):1168-83. PubMed ID: 19966164
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.
    Martínez L; Djenane D; Cilla I; Beltrán JA; Roncalés P
    Meat Sci; 2005 Nov; 71(3):563-70. PubMed ID: 22060934
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.
    Jeong JY; Claus JR
    Meat Sci; 2011 Jan; 87(1):1-6. PubMed ID: 20850226
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbiology of Beef, Pork and Lamb Stored in Vacuum or Modified Gas Atmospheres.
    Christopher FM; Carpenter ZL; Dill CW; Smith GC; Vanderzant C
    J Food Prot; 1980 Apr; 43(4):259-264. PubMed ID: 30822863
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cuts.
    Bell RG; Penney N; Moorhead SM
    Meat Sci; 1996; 42(2):165-78. PubMed ID: 22060682
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss.
    Sørheim O; Kropf DH; Hunt MC; Karwoski MT; Warren KE
    Meat Sci; 1996 Jun; 43(2):203-12. PubMed ID: 22060575
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs.
    Murphy KM; O'Grady MN; Kerry JP
    Meat Sci; 2013 Aug; 94(4):447-54. PubMed ID: 23618740
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum.
    John L; Cornforth D; Carpenter CE; Sorheim O; Pettee BC; Whittier DR
    Meat Sci; 2005 Mar; 69(3):441-9. PubMed ID: 22062982
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of modified gas atmosphere packaging after dip treatment on myoglobin and lipid oxidation of beef steaks.
    Okayama T
    Meat Sci; 1987; 19(3):179-85. PubMed ID: 22055941
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison between the growth of Yersinia enterocolitica, listeria monocytogenes, escherichia coli O157:H7 and salmonella spp. in ground beef packed by three commercially used packaging techniques.
    Nissen H; Alvseike O; Bredholt S; Holck A; Nesbakken T
    Int J Food Microbiol; 2000 Sep; 59(3):211-20. PubMed ID: 11020041
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.