281 related articles for article (PubMed ID: 29923281)
21. Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins.
Kim YH; Stuart A; Black C; Rosenvold K
Meat Sci; 2012 Apr; 90(4):962-6. PubMed ID: 22189085
[TBL] [Abstract][Full Text] [Related]
22. Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C-8 °C.
Peck MW; Webb MD; Goodburn KE
Food Microbiol; 2020 Oct; 91():103544. PubMed ID: 32539958
[TBL] [Abstract][Full Text] [Related]
23. Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long-term frozen storage.
Guerrero A; Ferrero S; Barahona M; Boito B; Lisbinski E; Maggi F; Sañudo C
J Sci Food Agric; 2020 Jan; 100(2):656-664. PubMed ID: 31577841
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins.
Li Z; Warner RD; Ha M
Meat Sci; 2023 Jan; 195():109000. PubMed ID: 36356483
[TBL] [Abstract][Full Text] [Related]
26. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.
Choe JH; Stuart A; Kim YH
Meat Sci; 2016 Jun; 116():158-64. PubMed ID: 26890391
[TBL] [Abstract][Full Text] [Related]
27. Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.
Fregonesi RP; Portes RG; Aguiar AM; Figueira LC; Gonçalves CB; Arthur V; Lima CG; Fernandes AM; Trindade MA
Meat Sci; 2014 Jun; 97(2):151-5. PubMed ID: 24583322
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage.
Karpińska-Tymoszczyk M; Draszanowska A
Food Sci Technol Int; 2019 Jul; 25(5):429-439. PubMed ID: 30786758
[TBL] [Abstract][Full Text] [Related]
30. Dehydrofreezing of peach: Blanching, D-sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach.
Fan X; Liu B; Cao J; Jiang W; Guo F; Zhang C; Nie X; Gong H
J Food Biochem; 2019 Jul; 43(7):e12830. PubMed ID: 31353742
[TBL] [Abstract][Full Text] [Related]
31. Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere.
Daszkiewicz T; Kondratowicz J; Koba-Kowalczyk M
Pol J Vet Sci; 2011; 14(3):459-66. PubMed ID: 21957742
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing.
Li X; Babol J; Bredie WL; Nielsen B; Tománková J; Lundström K
Meat Sci; 2014 Aug; 97(4):433-42. PubMed ID: 24769099
[TBL] [Abstract][Full Text] [Related]
34. The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O
Marcinkowska-Lesiak M; Poławska E; Wierzbicka A
Food Sci Technol Int; 2017 Mar; 23(2):174-184. PubMed ID: 27688300
[TBL] [Abstract][Full Text] [Related]
35. Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.
Medina M; Antequera T; Ruiz J; Jiménez-Martín E; Pérez-Palacios T
Food Sci Technol Int; 2015 Oct; 21(7):503-11. PubMed ID: 25209358
[TBL] [Abstract][Full Text] [Related]
36. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
Leygonie C; Britz TJ; Hoffman LC
Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
[TBL] [Abstract][Full Text] [Related]
37. Effect of sire breed on physico-chemical and sensory characteristics of lamb meat.
Jandasek J; Milerski M; Lichovnikova M
Meat Sci; 2014 Jan; 96(1):88-93. PubMed ID: 23896141
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review.
Mills J; Donnison A; Brightwell G
Meat Sci; 2014 Sep; 98(1):71-80. PubMed ID: 24875594
[TBL] [Abstract][Full Text] [Related]
40. Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time.
Horbańczuk OK; Jóźwik A; Wyrwisz J; Marchewka J; Wierzbicka A
Molecules; 2021 Jun; 26(11):. PubMed ID: 34204052
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
