BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

260 related articles for article (PubMed ID: 25437452)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.
    Seyfert M; Hunt MC; Mancini RA; Hachmeister KA; Kropf DH; Unruh JA; Loughin TM
    J Anim Sci; 2005 Mar; 83(3):686-93. PubMed ID: 15705766
    [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. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 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. 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]  

  • 16. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
    Hamling AE; Jenschke BE; Calkins CR
    J Anim Sci; 2008 May; 86(5):1200-4. PubMed ID: 18203978
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 13.