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Journal Abstract Search

363 related items for PubMed ID: 21844276

  • 1. Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: the effect of carbon monoxide.
    Fraqueza MJ, Barreto AS.
    Poult Sci; 2011 Sep; 90(9):2076-84. PubMed ID: 21844276
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  • 7. 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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  • 8. Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C.
    Ntzimani AG, Paleologos EK, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2008 May; 25(3):509-17. PubMed ID: 18355676
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  • 9. Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life.
    Laury A, Sebranek JG.
    J Food Prot; 2007 Apr; 70(4):937-42. PubMed ID: 17477264
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  • 10. Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres.
    Dhananjayan R, Han IY, Acton JC, Dawson PL.
    Poult Sci; 2006 Oct; 85(10):1821-8. PubMed ID: 17012176
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  • 14. Shelf life of ground poultry meat stored under modified atmosphere.
    Saucier L, Gendron C, Gariépy C.
    Poult Sci; 2000 Dec; 79(12):1851-6. PubMed ID: 11194052
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  • 17. Effect of packaging conditions on shelf-life of fresh foal meat.
    Gómez M, Lorenzo JM.
    Meat Sci; 2012 Aug; 91(4):513-20. PubMed ID: 22475722
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  • 18. Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets.
    Rossaint S, Klausmann S, Kreyenschmidt J.
    Poult Sci; 2015 Jan; 94(1):96-103. PubMed ID: 25543050
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