BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

214 related articles for article (PubMed ID: 25280357)

  • 1. Nitrite spray treatment to promote red color stability of vacuum packaged beef.
    Song X; Cornforth D; Whittier D; Luo X
    Meat Sci; 2015 Jan; 99():8-17. PubMed ID: 25280357
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Effects of succinate on ground beef color and premature browning.
    Mancini RA; Ramanathan R; Suman SP; Dady G; Joseph P
    Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of succinate and pH on cooked beef color.
    Ramanathan R; Mancini RA; Dady GA; Van Buiten CB
    Meat Sci; 2013 Apr; 93(4):888-92. PubMed ID: 23314614
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 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. Effects of postmortem storage time on color and mitochondria in beef.
    Mancini RA; Ramanathan R
    Meat Sci; 2014 Sep; 98(1):65-70. PubMed ID: 24862957
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.
    Cardoso GP; Dutra MP; Fontes PR; Ramos ALS; Gomide LAM; Ramos EM
    Meat Sci; 2016 Apr; 114():85-94. PubMed ID: 26745306
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks.
    Ramanathan R; Mitacek RM; Billups SD; Jadeja R; Pfeiffer MM; Mafi GG; VanOverbeke DL
    Transl Anim Sci; 2018 Apr; 2(2):135-143. PubMed ID: 32704697
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.
    Mancini RA; Ramanathan R; Suman SP; Konda MK; Joseph P; Dady GA; Naveena BM; López-López I
    Meat Sci; 2010 Jun; 85(2):339-46. PubMed ID: 20374909
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Sampling and aging effects on beef longissimus color stability measurements.
    King DA; Shackelford SD; Kalchayanand N; Wheeler TL
    J Anim Sci; 2012 Oct; 90(10):3596-605. PubMed ID: 22859769
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
    O'Sullivan MG; Le Floch S; Kerry JP
    Meat Sci; 2015 Mar; 101():13-8. PubMed ID: 25462377
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 11.