208 related articles for article (PubMed ID: 28750332)
21. Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle.
Lu X; Zhang Y; Zhu L; Luo X; Hopkins DL
Meat Sci; 2019 Mar; 149():79-84. PubMed ID: 30481616
[TBL] [Abstract][Full Text] [Related]
22. Effect of high pressure treatment on the color of fresh and processed meats: A review.
Bak KH; Bolumar T; Karlsson AH; Lindahl G; Orlien V
Crit Rev Food Sci Nutr; 2019; 59(2):228-252. PubMed ID: 28846443
[TBL] [Abstract][Full Text] [Related]
23. Carbon Chain Length of Lipid Oxidation Products Influence Lactate Dehydrogenase and NADH-Dependent Metmyoglobin Reductase Activity.
Zhai C; Peckham K; Belk KE; Ramanathan R; Nair MN
J Agric Food Chem; 2019 Dec; 67(48):13327-13332. PubMed ID: 31715101
[TBL] [Abstract][Full Text] [Related]
24. Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability.
Van Bibber-Krueger CL; Collins AM; Phelps KJ; O'Quinn TG; Houser TA; Turner KK; Gonzalez JM
J Anim Sci; 2020 Apr; 98(4):. PubMed ID: 32157294
[TBL] [Abstract][Full Text] [Related]
25. Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat.
Chakanya C; Arnaud E; Muchenje V; Hoffman LC
Meat Sci; 2017 Apr; 126():63-72. PubMed ID: 28063341
[TBL] [Abstract][Full Text] [Related]
26. The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?
Fowler SM; Claus JM; Hopkins DL
Meat Sci; 2017 Dec; 134():124-127. PubMed ID: 28783608
[TBL] [Abstract][Full Text] [Related]
27. Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters.
Coombs CEO; Holman BWB; Ponnampalam EN; Morris S; Friend MA; Hopkins DL
Meat Sci; 2018 Feb; 136():116-122. PubMed ID: 29125943
[TBL] [Abstract][Full Text] [Related]
28. Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep.
Gao X; Wang Z; Miao J; Xie L; Dai Y; Li X; Chen Y; Luo H; Dai R
Meat Sci; 2014 Feb; 96(2 Pt A):769-74. PubMed ID: 24200569
[TBL] [Abstract][Full Text] [Related]
29. Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters.
Coombs CEO; Holman BWB; Collins D; Friend MA; Hopkins DL
Meat Sci; 2017 Dec; 134():86-97. PubMed ID: 28772193
[TBL] [Abstract][Full Text] [Related]
30. The combined effects of superchilling and packaging on the shelf life of lamb.
Bellés M; Alonso V; Roncalés P; Beltrán JA
Meat Sci; 2017 Nov; 133():126-132. PubMed ID: 28683434
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Dietary lycopene powder improves meat oxidative stability in Hu lambs.
Xu C; Qu Y; Hopkins DL; Liu C; Wang B; Gao Y; Luo H
J Sci Food Agric; 2019 Feb; 99(3):1145-1152. PubMed ID: 30047152
[TBL] [Abstract][Full Text] [Related]
33. Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle.
Chen C; Yu Q; Han L; Zhang J; Guo Z
Anim Sci J; 2018 May; 89(5):810-816. PubMed ID: 29460317
[TBL] [Abstract][Full Text] [Related]
34. Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging.
Limbo S; Uboldi E; Adobati A; Iametti S; Bonomi F; Mascheroni E; Santagostino S; Powers TH; Franzetti L; Piergiovanni L
Meat Sci; 2013 Mar; 93(3):477-84. PubMed ID: 23273453
[TBL] [Abstract][Full Text] [Related]
35. Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display.
Denzer ML; Piao D; Pfeiffer M; Mafi G; Ramanathan R
Meat Sci; 2024 Apr; 210():109439. PubMed ID: 38295670
[TBL] [Abstract][Full Text] [Related]
36. A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display.
Wang Z; Tu J; Zhou H; Lu A; Xu B
Meat Sci; 2021 Feb; 172():108359. PubMed ID: 33160212
[TBL] [Abstract][Full Text] [Related]
37. Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry.
Yu Q; Wu W; Tian X; Hou M; Dai R; Li X
J Proteomics; 2017 Feb; 154():85-93. PubMed ID: 28039026
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Effect of freezing and microbial growth on myoglobin derivatives of beef.
Ben Abdallah M; Marchello JA; Ahmad HA
J Agric Food Chem; 1999 Oct; 47(10):4093-9. PubMed ID: 10552772
[TBL] [Abstract][Full Text] [Related]
40. Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH.
Calnan H; Jacob RH; Pethick DW; Gardner GE
Meat Sci; 2016 Sep; 119():41-50. PubMed ID: 27129082
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]