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PUBMED FOR HANDHELDS

Journal Abstract Search

328 related items for PubMed ID: 21663806

  • 21.
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  • 22. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.
    Filgueras RS, Gatellier P, Aubry L, Thomas A, Bauchart D, Durand D, Zambiazi RC, Santé-Lhoutellier V.
    Meat Sci; 2010 Nov; 86(3):665-73. PubMed ID: 20659783
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  • 23. Nitrite spray treatment to promote red color stability of vacuum packaged beef.
    Song X, Cornforth D, Whittier D, Luo X.
    Meat Sci; 2015 Jan; 99():8-17. PubMed ID: 25280357
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  • 24. 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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  • 27. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.
    Lavieri N, Williams SK.
    Meat Sci; 2014 Aug; 97(4):534-41. PubMed ID: 24769874
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  • 28. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
    Kulkarni S, DeSantos FA, Kattamuri S, Rossi SJ, Brewer MS.
    Meat Sci; 2011 May; 88(1):139-44. PubMed ID: 21193269
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  • 29. 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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  • 31. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
    Mitsumoto M, O'Grady MN, Kerry JP, Joe Buckley D.
    Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156
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  • 33. Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.
    Liu F, Xu Q, Dai R, Ni Y.
    Acta Sci Pol Technol Aliment; 2015 Apr; 14(1):37-44. PubMed ID: 28068018
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  • 36. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate.
    Nadarajah D, Han JH, Holley RA.
    Int J Food Microbiol; 2005 Apr 01; 99(3):269-79. PubMed ID: 15808361
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  • 37. 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 01; 94(4):1727-37. PubMed ID: 27136030
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  • 38. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage.
    Wang X, Wang Z, Zhuang H, Nasiru MM, Yuan Y, Zhang J, Yan W.
    Meat Sci; 2021 Jun 01; 176():108456. PubMed ID: 33621829
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  • 39. Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging.
    Gunderson JA, Hunt MC, Houser TA, Boyle EA, Dikeman ME, Johnson DE, VanOverbeke DL, Hilton GG, Brooks C, Killefer J, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA.
    J Anim Sci; 2009 Nov 01; 87(11):3739-50. PubMed ID: 19465492
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  • 40. Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat.
    Higgins FM, Kerry JP, Buckley DJ, Morrissey PA.
    Br Poult Sci; 1998 Dec 01; 39(5):596-600. PubMed ID: 9925311
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