BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

246 related articles for article (PubMed ID: 28342838)

  • 1. The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.
    Moczkowska M; Półtorak A; Montowska M; Pospiech E; Wierzbicka A
    Meat Sci; 2017 Aug; 130():7-15. PubMed ID: 28342838
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days.
    Łopacka J; Półtorak A; Wierzbicka A
    Meat Sci; 2016 Sep; 119():147-53. PubMed ID: 27180223
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.
    Frank DC; Geesink G; Alvarenga TIRC; Polkinghorne R; Stark J; Lee M; Warner R
    Meat Sci; 2017 Jan; 123():126-133. PubMed ID: 27710772
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of packaging on consumer eating quality of beef.
    Polkinghorne RJ; Philpott J; Perovic J; Lau J; Davies L; Mudannayake W; Watson R; Tarr G; Thompson JM
    Meat Sci; 2018 Aug; 142():59-64. PubMed ID: 29660545
    [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 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]  

  • 8. 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]  

  • 9. The effect of retail packaging method on objective and consumer assessment of beef quality traits.
    Geesink G; Robertson J; Ball A
    Meat Sci; 2015 Jun; 104():85-9. PubMed ID: 25732179
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits.
    Łopacka J; Półtorak A; Wierzbicka A
    Meat Sci; 2017 Feb; 124():1-8. PubMed ID: 27788369
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Can postmortem proteolysis explain tenderness differences in various bovine muscles?
    Veiseth-Kent E; Pedersen ME; Rønning SB; Rødbotten R
    Meat Sci; 2018 Mar; 137():114-122. PubMed ID: 29169065
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.
    Phelps KJ; Drouillard JS; Silva MB; Miranda LD; Ebarb SM; Van Bibber-Krueger CL; O'Quinn TG; Gonzalez JM
    J Anim Sci; 2016 Jan; 94(1):412-23. PubMed ID: 26812347
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.
    Fu QQ; Ge QF; Liu R; Wang HO; Zhou GH; Zhang WG
    J Sci Food Agric; 2017 Oct; 97(13):4508-4514. PubMed ID: 28304086
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Variation in palatability and biochemical traits within and among eleven beef muscles.
    Rhee MS; Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2004 Feb; 82(2):534-50. PubMed ID: 14974553
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Protein degradation and structure changes of beef muscle during superchilled storage.
    Lu X; Zhang Y; Xu B; Zhu L; Luo X
    Meat Sci; 2020 Oct; 168():108180. PubMed ID: 32447186
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 13.