365 related articles for article (PubMed ID: 22417424)
21. Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type.
Claus JR; Du C
Meat Sci; 2013 Nov; 95(3):526-35. PubMed ID: 23793091
[TBL] [Abstract][Full Text] [Related]
22. Effect of a gelatin coating on the shelf life of fresh meat.
Antoniewski MN; Barringer SA; Knipe CL; Zerby HN
J Food Sci; 2007 Aug; 72(6):E382-7. PubMed ID: 17995684
[TBL] [Abstract][Full Text] [Related]
23. Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks.
Wang C; Wang H; Li X; Zhang C
Meat Sci; 2019 Feb; 148():189-197. PubMed ID: 30336963
[TBL] [Abstract][Full Text] [Related]
24. Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins.
Kim YH; Stuart A; Black C; Rosenvold K
Meat Sci; 2012 Apr; 90(4):962-6. PubMed ID: 22189085
[TBL] [Abstract][Full Text] [Related]
25. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
Kim YH; Huff-Lonergan E; Sebranek JG; Lonergan SM
Meat Sci; 2010 Nov; 86(3):852-8. PubMed ID: 20696536
[TBL] [Abstract][Full Text] [Related]
26. Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times.
Lagerstedt Å; Lundström K; Lindahl G
Meat Sci; 2011 Feb; 87(2):101-6. PubMed ID: 20934260
[TBL] [Abstract][Full Text] [Related]
27. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.
Lindahl G; Lagerstedt A; Ertbjerg P; Sampels S; Lundström K
Meat Sci; 2010 May; 85(1):160-6. PubMed ID: 20374880
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. 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]
30. 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]
31. 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]
32. Timing of magnesium supplementation administered through drinking water to improve fresh and stored pork quality.
Frederick BR; van Heugten E; See MT
J Anim Sci; 2004 May; 82(5):1454-60. PubMed ID: 15144086
[TBL] [Abstract][Full Text] [Related]
33. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential.
Liu Z; Xiong YL; Chen J
J Agric Food Chem; 2011 Dec; 59(24):13026-34. PubMed ID: 22084832
[TBL] [Abstract][Full Text] [Related]
34. Levels of glutathione and related enzymes in yellowtail fish muscle subjected to ice storage in a modified atmosphere.
Tanimoto S; Song XA; Sakaguchi M; Sugawara T; Hirata T
J Food Sci; 2011 Sep; 76(7):C974-9. PubMed ID: 22417548
[TBL] [Abstract][Full Text] [Related]
35. The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
Bilska A; Danyluk B; Kowalski R
Acta Sci Pol Technol Aliment; 2012; 11(1):27-36. PubMed ID: 22230972
[TBL] [Abstract][Full Text] [Related]
36. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: Fluid loss, oxidation, color, and microbial plate counts.
Parsons AN; VanOverbeke DL; Goad CL; Mireles Dewitt CA
J Food Sci; 2011; 76(1):S63-71. PubMed ID: 21535717
[TBL] [Abstract][Full Text] [Related]
37. Effects of pyruvate on lipid oxidation and ground beef color.
Ramanathan R; Mancini RA; Van Buiten CB; Suman SP; Beach CM
J Food Sci; 2012 Aug; 77(8):C886-92. PubMed ID: 22860580
[TBL] [Abstract][Full Text] [Related]
38. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
[TBL] [Abstract][Full Text] [Related]
39. Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation.
Li S; Guo X; Shen Y; Pan J; Dong X
Meat Sci; 2022 Jul; 189():108826. PubMed ID: 35429825
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
