289 related articles for article (PubMed ID: 29660545)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
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. Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks.
Sakowska A; Guzek D; Głąbska D; Wierzbicka A
Meat Sci; 2016 Nov; 121():182-188. PubMed ID: 27337678
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.
Bonny SPF; Hocquette JF; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Gardner GE
Animal; 2017 Aug; 11(8):1389-1398. PubMed ID: 27829474
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
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. Vacuum skin pack of beef--a consumer friendly alternative.
Lagerstedt Å; Ahnström ML; Lundström K
Meat Sci; 2011 Jul; 88(3):391-6. PubMed ID: 21316869
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
