226 related articles for article (PubMed ID: 24013698)
1. Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres.
Picouet PA; Fernandez A; Realini CE; Lloret E
Meat Sci; 2014 Jan; 96(1):574-80. PubMed ID: 24013698
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
Hamling AE; Jenschke BE; Calkins CR
J Anim Sci; 2008 Apr; 86(4):972-81. PubMed ID: 18192548
[TBL] [Abstract][Full Text] [Related]
9. Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.
Lloret E; Fernandez A; Trbojevich R; Arnau J; Picouet PA
Meat Sci; 2016 Aug; 118():8-14. PubMed ID: 26998947
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color.
Ramanathan R; Mancini RA; Dady GA
Meat Sci; 2011 Jul; 88(3):424-8. PubMed ID: 21345606
[TBL] [Abstract][Full Text] [Related]
13. Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.
Luzardo S; Woerner DR; Geornaras I; Engle TE; Delmore RJ; Hess AM; Belk KE
J Anim Sci; 2016 Jun; 94(6):2624-36. PubMed ID: 27285938
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. 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]
17. Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle.
Mohan A; Hunt MC; Barstow TJ; Houser TA; Bopp C; Hueber DM
Meat Sci; 2010 Jan; 84(1):79-85. PubMed ID: 20374757
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of three vacuum packaging methods for retail beef loin cuts.
Strydom PE; Hope-Jones M
Meat Sci; 2014 Dec; 98(4):689-94. PubMed ID: 25089795
[TBL] [Abstract][Full Text] [Related]
19. Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins.
Kim YH; Stuart A; Rosenvold K; Maclennan G
J Anim Sci; 2013 Dec; 91(12):5998-6007. PubMed ID: 24085415
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]