These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

100 related articles for article (PubMed ID: 3564768)

  • 1. Coating of chilled beef cuts with acetylated monoglycerides for prolongation of freshness and reduction of weight loss from purge.
    Liebich H; Jöchle W; Mayer E
    Zentralbl Veterinarmed B; 1986 Dec; 33(10):740-50. PubMed ID: 3564768
    [No Abstract]   [Full Text] [Related]  

  • 2. Storage of vacuum ground meat pretreated with acetylated monoglycerides: effects of temperature on natural occurring or artificial microbial contamination and on shelf life.
    Prändl O; Kniewallner K; Jöchle W
    Zentralbl Veterinarmed B; 1988 Feb; 35(2):121-30. PubMed ID: 3420983
    [No Abstract]   [Full Text] [Related]  

  • 3. Effect of spray-chilling on quality of beef from lean and fatter carcasses.
    Hippe CL; Field RA; Ray B; Russell WC
    J Anim Sci; 1991 Jan; 69(1):178-83. PubMed ID: 2005011
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Isolation of Yersinia enterocolitica-resembling organisms and Alteromonas putrefaciens from vacuum-packed chilled beef cuts.
    Seelye RJ; Yearbury BJ
    J Appl Bacteriol; 1979 Jun; 46(3):493-9. PubMed ID: 39056
    [No Abstract]   [Full Text] [Related]  

  • 5. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Storage life at 2 °C or -1.5 °C of vacuum-packaged boneless and bone-in cuts from decontaminated beef carcasses.
    Youssef MK; Gill CO; Yang X
    J Sci Food Agric; 2014 Dec; 94(15):3118-24. PubMed ID: 24647970
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Long-term red meat preservation using chilled and frozen storage combinations: A review.
    Coombs CE; Holman BW; Friend MA; Hopkins DL
    Meat Sci; 2017 Mar; 125():84-94. PubMed ID: 27918929
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of a gelatin coating on the shelf life of fresh meat.
    Antoniewski MN; Barringer SA; Knipe CL; Zerby HN
    J Food Sci; 2007 Aug; 72(6):E382-7. PubMed ID: 17995684
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.
    Holman BWB; Coombs CEO; Morris S; Kerr MJ; Hopkins DL
    Meat Sci; 2017 Nov; 133():133-142. PubMed ID: 28688261
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Organoleptic and biochemical changes in beef during refrigeration and storage].
    Pavlov A
    Vet Med Nauki; 1979; 16(2):60-7. PubMed ID: 42194
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Spray chilling of deer carcasses--effects on carcass weight, meat moisture content, purge and microbiological quality.
    Wiklund E; Kemp RM; leRoux GJ; Li Y; Wu G
    Meat Sci; 2010 Dec; 86(4):926-30. PubMed ID: 20732750
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique.
    Li Y; Tang X; Shen Z; Dong J
    Food Chem; 2019 Jul; 287():126-132. PubMed ID: 30857681
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks.
    Prado CS; de Felício PE
    Meat Sci; 2010 Oct; 86(2):430-5. PubMed ID: 20647150
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Profile and activity of the bacterial biota of ground beef held from freshness to spoilage at 5-7 degrees C.
    Jay JM; Vilai JP; Hughes ME
    Int J Food Microbiol; 2003 Mar; 81(2):105-11. PubMed ID: 12457584
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: Fluid loss, oxidation, color, and microbial plate counts.
    Parsons AN; VanOverbeke DL; Goad CL; Mireles Dewitt CA
    J Food Sci; 2011; 76(1):S63-71. PubMed ID: 21535717
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of the effectiveness of non-irradiated and chlorine-free packaging for fresh beef preservation.
    Rodrigues JB; Sarantópoulos CI; Bromberg R; Andrade JC; Brunelli K; Miyagusku L; Marquezini MG; Yamada EA
    Meat Sci; 2017 Mar; 125():30-36. PubMed ID: 27883959
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles.
    Keenan DF; Desmond EM; Hayes JE; Kenny TA; Kerry JP
    Meat Sci; 2010 Apr; 84(4):691-8. PubMed ID: 20374844
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Survival of Listeria monocytogenes in ground beef.
    Johnson JL; Doyle MP; Cassens RG
    Int J Food Microbiol; 1988 May; 6(3):243-7. PubMed ID: 3152797
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy.
    Sinelli N; Limbo S; Torri L; Di Egidio V; Casiraghi E
    Meat Sci; 2010 Nov; 86(3):748-52. PubMed ID: 20655668
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat.
    Kılıç B; Şimşek A; Claus JR; Atılgan E; Bilecen D
    J Food Sci; 2016 Feb; 81(2):C359-68. PubMed ID: 26753985
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.