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Journal Abstract Search

302 related items for PubMed ID: 23273453

  • 1. Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging.
    Limbo S, Uboldi E, Adobati A, Iametti S, Bonomi F, Mascheroni E, Santagostino S, Powers TH, Franzetti L, Piergiovanni L.
    Meat Sci; 2013 Mar; 93(3):477-84. PubMed ID: 23273453
    [Abstract] [Full Text] [Related]

  • 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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  • 3. 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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  • 4. 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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  • 6. 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; 84(1):129-36. PubMed ID: 20374764
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  • 8. 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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  • 10. Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs.
    Murphy KM, O'Grady MN, Kerry JP.
    Meat Sci; 2013 Aug; 94(4):447-54. PubMed ID: 23618740
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  • 11. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
    O'Sullivan MG, Le Floch S, Kerry JP.
    Meat Sci; 2015 Mar; 101():13-8. PubMed ID: 25462377
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  • 12. Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins.
    Kim YH, Stuart A, Rosenvold K, Maclennan G.
    J Anim Sci; 2013 Dec; 91(12):5998-6007. PubMed ID: 24085415
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  • 14. 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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  • 15. Influence of different storage atmospheres in packaging on color stability of beef.
    Krell J, Poveda-Arteaga A, Weiss J, Witte F, Terjung N, Gibis M.
    J Food Sci; 2024 Sep; 89(9):5774-5787. PubMed ID: 39126691
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  • 16. Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage.
    Hempel A, O'Sullivan MG, Papkovsky DB, Kerry JP.
    J Food Sci; 2013 Jul; 78(7):S1057-62. PubMed ID: 23772800
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  • 18. The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef.
    Rogers HB, Brooks JC, Martin JN, Tittor A, Miller MF, Brashears MM.
    Meat Sci; 2014 May; 97(1):1-10. PubMed ID: 24468705
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  • 19. Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere.
    Lindahl G.
    Meat Sci; 2011 Apr; 87(4):428-35. PubMed ID: 21168977
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  • 20. Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.
    Delles RM, Xiong YL, True AD.
    J Food Sci; 2011 Apr; 76(5):C760-7. PubMed ID: 22417424
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