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Journal Abstract Search

338 related items for PubMed ID: 20374880

  • 1. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.
    Lindahl G, Lagerstedt A, Ertbjerg P, Sampels S, Lundström K.
    Meat Sci; 2010 May; 85(1):160-6. PubMed ID: 20374880
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  • 3. 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
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  • 4. 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
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  • 5. Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.
    Fu QQ, Ge QF, Liu R, Wang HO, Zhou GH, Zhang WG.
    J Sci Food Agric; 2017 Oct; 97(13):4508-4514. PubMed ID: 28304086
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  • 6. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.
    Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM.
    Meat Sci; 2010 Aug; 85(4):759-67. PubMed ID: 20444557
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  • 7. 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
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  • 8. Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation.
    Kim YH, Lonergan SM, Huff-Lonergan E.
    Meat Sci; 2010 Nov; 86(3):883-7. PubMed ID: 20674187
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  • 11. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
    Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM.
    Meat Sci; 2010 Nov; 86(3):852-8. PubMed ID: 20696536
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  • 12. Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.
    Phelps KJ, Drouillard JS, Silva MB, Miranda LD, Ebarb SM, Van Bibber-Krueger CL, O'Quinn TG, Gonzalez JM.
    J Anim Sci; 2016 Jan; 94(1):412-23. PubMed ID: 26812347
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  • 14. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE, Jenschke BE, Calkins CR.
    J Anim Sci; 2008 Apr; 86(4):972-81. PubMed ID: 18192548
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  • 15. 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
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  • 17. Small heat shock proteins and toughness in intermediate pHu beef.
    Lomiwes D, Farouk MM, Frost DA, Dobbie PM, Young OA.
    Meat Sci; 2013 Nov; 95(3):472-9. PubMed ID: 23793082
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  • 18. The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.
    Lomiwes D, Hurst SM, Dobbie P, Frost DA, Hurst RD, Young OA, Farouk MM.
    Meat Sci; 2014 Aug; 97(4):548-57. PubMed ID: 24769876
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  • 19. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.
    Vitale M, Pérez-Juan M, Lloret E, Arnau J, Realini CE.
    Meat Sci; 2014 Jan; 96(1):270-7. PubMed ID: 23921218
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