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133 related items for PubMed ID: 20374775

  • 21. Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks.
    Ramanathan R, Mancini RA, Naveena BM, Konda MK.
    Meat Sci; 2010 Jan; 84(1):219-26. PubMed ID: 20374778
    [Abstract] [Full Text] [Related]

  • 22. RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.
    Cooper JV, Wiegand BR, Koc AB, Schumacher L, Grün I, Lorenzen CL.
    J Anim Sci; 2016 Oct; 94(10):4457-4462. PubMed ID: 27898846
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  • 23. 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
    [Abstract] [Full Text] [Related]

  • 24. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle.
    Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M.
    J Agric Food Chem; 2004 Sep 08; 52(18):5598-605. PubMed ID: 15373399
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  • 25. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
    Limbo S, Torri L, Sinelli N, Franzetti L, Casiraghi E.
    Meat Sci; 2010 Jan 08; 84(1):129-36. PubMed ID: 20374764
    [Abstract] [Full Text] [Related]

  • 26. Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro.
    Chan WK, Joo ST, Faustman C, Sun Q, Vieth R.
    J Food Prot; 1998 Oct 08; 61(10):1341-6. PubMed ID: 9798152
    [Abstract] [Full Text] [Related]

  • 27. Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability.
    King DA, Shackelford SD, Rodriguez AB, Wheeler TL.
    Meat Sci; 2011 Jan 08; 87(1):26-32. PubMed ID: 20889264
    [Abstract] [Full Text] [Related]

  • 28. Seasonal influence on heat-resistant proteolytic capacity of Pseudomonas lundensis and Pseudomonas fragi, predominant milk spoilers isolated from Belgian raw milk samples.
    Marchand S, Heylen K, Messens W, Coudijzer K, De Vos P, Dewettinck K, Herman L, De Block J, Heyndrickx M.
    Environ Microbiol; 2009 Feb 08; 11(2):467-82. PubMed ID: 19196277
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  • 29. Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitro.
    Ramanathan R, Konda MK, Mancini RA, Faustman C.
    J Food Sci; 2009 Feb 08; 74(1):C73-7. PubMed ID: 19200090
    [Abstract] [Full Text] [Related]

  • 30. Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat.
    Pennacchia C, Ercolini D, Villani F.
    Int J Food Microbiol; 2009 Sep 15; 134(3):230-6. PubMed ID: 19651454
    [Abstract] [Full Text] [Related]

  • 31. Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups.
    Russo F, Ercolini D, Mauriello G, Villani F.
    Food Microbiol; 2006 Dec 15; 23(8):797-802. PubMed ID: 16943085
    [Abstract] [Full Text] [Related]

  • 32. Involvement of AprD in regulating biofilm structure, matrix secretion, and cell metabolism of meat-borne Pseudomonas fragi during chilled storage.
    Wu Y, Ma F, Pang X, Chen Y, Niu A, Tan S, Chen X, Qiu W, Wang G.
    Food Res Int; 2022 Jul 15; 157():111400. PubMed ID: 35761654
    [Abstract] [Full Text] [Related]

  • 33. Characterization of bison (Bison bison) myoglobin.
    Joseph P, Suman SP, Li S, Beach CM, Steinke L, Fontaine M.
    Meat Sci; 2010 Jan 15; 84(1):71-8. PubMed ID: 20374756
    [Abstract] [Full Text] [Related]

  • 34. Influences of flavonoids from Sedum aizoon L. on biofilm formation of Pseudomonas fragi.
    Wang H, Ge Q, Shao X, Wei Y, Zhang X, Wang H, Xu F.
    Appl Microbiol Biotechnol; 2023 Jun 15; 107(11):3687-3697. PubMed ID: 37079063
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  • 35. Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod (Gadus morhua) by PCR-DGGE of conserved 16S rRNA gene regions.
    Hovda MB, Lunestad BT, Sivertsvik M, Rosnes JT.
    Int J Food Microbiol; 2007 Jun 10; 117(1):68-75. PubMed ID: 17467836
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  • 36. 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 Jun 10; 59(2):228-252. PubMed ID: 28846443
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  • 37. Characterisation of Escherichia coli O157 strains from humans, cattle and pigs in the North-West Province, South Africa.
    Ateba CN, Bezuidenhout CC.
    Int J Food Microbiol; 2008 Dec 10; 128(2):181-8. PubMed ID: 18848733
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  • 38. Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products.
    Li P, Kong B, Chen Q, Zheng D, Liu N.
    Meat Sci; 2013 Jan 10; 93(1):67-72. PubMed ID: 22926033
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  • 39. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B, Cordray JC, Ahn DU.
    J Agric Food Chem; 2010 Jan 13; 58(1):600-5. PubMed ID: 19904983
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  • 40. Fatty Acid composition of beef intermuscular, sheep tail, beef kidney fats and its effects on shelf life and quality properties of kavurma.
    Aksu MI.
    J Food Sci; 2009 Mar 13; 74(2):S65-72. PubMed ID: 19323769
    [Abstract] [Full Text] [Related]

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