319 related articles for article (PubMed ID: 24583327)
1. 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]
2. Effects of extended aging and modified atmospheric packaging on beef top loin steak color.
English AR; Mafi GG; VanOverbeke DL; Ramanathan R
J Anim Sci; 2016 Apr; 94(4):1727-37. PubMed ID: 27136030
[TBL] [Abstract][Full Text] [Related]
3. 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]
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. Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging.
Yang X; Wu S; Hopkins DL; Liang R; Zhu L; Zhang Y; Luo X
Meat Sci; 2018 Aug; 142():23-31. PubMed ID: 29635219
[TBL] [Abstract][Full Text] [Related]
6. Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging.
Zhang Y; Qin L; Mao Y; Hopkins DL; Han G; Zhu L; Luo X
Meat Sci; 2018 Mar; 137():153-159. PubMed ID: 29197763
[TBL] [Abstract][Full Text] [Related]
7. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. 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]
12. Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging.
Yang X; Luo X; Zhang Y; Hopkins DL; Liang R; Dong P; Zhu L
Food Res Int; 2020 Aug; 134():109215. PubMed ID: 32517901
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses.
Lu X; Cornforth DP; Carpenter CE; Zhu L; Luo X
Meat Sci; 2020 Mar; 161():107999. PubMed ID: 31707155
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Shelf-Life Extension of Chill-Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2.
Yang X; Niu L; Zhu L; Liang R; Zhang Y; Luo X
J Food Sci; 2016 Jul; 81(7):C1692-8. PubMed ID: 27240016
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks.
Yang X; Zhang Y; Zhu L; Han M; Gao S; Luo X
Meat Sci; 2016 Jul; 117():50-6. PubMed ID: 26946476
[TBL] [Abstract][Full Text] [Related]
20. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing.
Dos Santos-Donado PR; Donado-Pestana CM; Ossamu Tanaka FA; Venturini AC; Francisquine Delgado E; Contreras-Castillo CJ
Food Res Int; 2021 May; 143():110226. PubMed ID: 33992340
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
