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Journal Abstract Search

219 related items for PubMed ID: 22062982

  • 1. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum.
    John L, Cornforth D, Carpenter CE, Sorheim O, Pettee BC, Whittier DR.
    Meat Sci; 2005 Mar; 69(3):441-9. PubMed ID: 22062982
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  • 2. 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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  • 5. Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks.
    Suman SP, Mancini RA, Ramanathan R, Konda MR.
    Meat Sci; 2009 Apr; 81(4):664-70. PubMed ID: 20416573
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  • 6. 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. Effects of food ingredients and oxygen exposure on premature browning in cooked beef.
    Sørheim O, Høy M.
    Meat Sci; 2013 Jan; 93(1):105-10. PubMed ID: 22922084
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  • 12. 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; 94(4):1727-37. PubMed ID: 27136030
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  • 19. Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.
    Liu C, Zhang Y, Yang X, Liang R, Mao Y, Hou X, Lu X, Luo X.
    Meat Sci; 2014 Jun; 97(2):189-96. PubMed ID: 24583327
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