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Journal Abstract Search

227 related items for PubMed ID: 23793079

  • 1. Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis.
    Bjelanovic M, Sørheim O, Slinde E, Puolanne E, Isaksson T, Egelandsdal B.
    Meat Sci; 2013 Nov; 95(3):451-7. PubMed ID: 23793079
    [Abstract] [Full Text] [Related]

  • 2. New procedure for improving precision and accuracy of instrumental color measurements of beef.
    Khatri M, Phung VT, Isaksson T, Sørheim O, Slinde E, Egelandsdal B.
    Meat Sci; 2012 Jul; 91(3):223-31. PubMed ID: 22342028
    [Abstract] [Full Text] [Related]

  • 3. Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle.
    Mohan A, Hunt MC, Barstow TJ, Houser TA, Bopp C, Hueber DM.
    Meat Sci; 2010 Jan; 84(1):79-85. PubMed ID: 20374757
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Effect of high pressure treatment on the color of fresh and processed meats: A review.
    Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V.
    Crit Rev Food Sci Nutr; 2019 Sep; 59(2):228-252. PubMed ID: 28846443
    [Abstract] [Full Text] [Related]

  • 6. Effects of pyruvate on lipid oxidation and ground beef color.
    Ramanathan R, Mancini RA, Van Buiten CB, Suman SP, Beach CM.
    J Food Sci; 2012 Aug; 77(8):C886-92. PubMed ID: 22860580
    [Abstract] [Full Text] [Related]

  • 7. Effects of postmortem storage time on color and mitochondria in beef.
    Mancini RA, Ramanathan R.
    Meat Sci; 2014 Sep; 98(1):65-70. PubMed ID: 24862957
    [Abstract] [Full Text] [Related]

  • 8. Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging.
    Li X, Lindahl G, Zamaratskaia G, Lundström K.
    Meat Sci; 2012 Dec; 92(4):604-9. PubMed ID: 22748308
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Impact of myoglobin oxygenation level on color stability of frozen beef steaks.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Calkins CR.
    J Anim Sci; 2020 Jul 01; 98(7):. PubMed ID: 32516410
    [Abstract] [Full Text] [Related]

  • 11. Color stability and reversion in carbon monoxide packaged ground beef.
    Jeong JY, Claus JR.
    Meat Sci; 2010 Jul 01; 85(3):525-30. PubMed ID: 20416825
    [Abstract] [Full Text] [Related]

  • 12. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi.
    Bak KH, Lindahl G, Karlsson AH, Orlien V.
    Meat Sci; 2012 Dec 01; 92(4):374-81. PubMed ID: 22749540
    [Abstract] [Full Text] [Related]

  • 13. Pseudomonas spp. convert metmyoglobin into deoxymyoglobin.
    Motoyama M, Kobayashi M, Sasaki K, Nomura M, Mitsumoto M.
    Meat Sci; 2010 Jan 01; 84(1):202-7. PubMed ID: 20374775
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 93(3):477-84. PubMed ID: 23273453
    [Abstract] [Full Text] [Related]

  • 15. Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef.
    Martin JN, Brooks JC, Brooks TA, Legako JF, Starkey JD, Jackson SP, Miller MF.
    Meat Sci; 2013 Nov 01; 95(3):495-502. PubMed ID: 23793085
    [Abstract] [Full Text] [Related]

  • 16. Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type.
    Claus JR, Du C.
    Meat Sci; 2013 Nov 01; 95(3):526-35. PubMed ID: 23793091
    [Abstract] [Full Text] [Related]

  • 17. Effects of subprimal type, quality grade, and aging time on display color of ground beef patties.
    Garner CM, Unruh JA, Hunt MC, Boyle EA, Houser TA.
    Meat Sci; 2014 Oct 01; 98(2):301-9. PubMed ID: 24880976
    [Abstract] [Full Text] [Related]

  • 18. The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts.
    De Marchi M, Penasa M, Cecchinato A, Bittante G.
    Meat Sci; 2013 Feb 01; 93(2):329-35. PubMed ID: 23098602
    [Abstract] [Full Text] [Related]

  • 19. Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color.
    Ramanathan R, Mancini RA, Dady GA.
    Meat Sci; 2011 Jul 01; 88(3):424-8. PubMed ID: 21345606
    [Abstract] [Full Text] [Related]

  • 20. Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display.
    Denzer ML, Piao D, Pfeiffer M, Mafi G, Ramanathan R.
    Meat Sci; 2024 Apr 01; 210():109439. PubMed ID: 38295670
    [Abstract] [Full Text] [Related]

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