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Journal Abstract Search

652 related items for PubMed ID: 23911040

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  • 2. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing.
    Li X, Babol J, Bredie WL, Nielsen B, Tománková J, Lundström K.
    Meat Sci; 2014 Aug; 97(4):433-42. PubMed ID: 24769099
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  • 4. 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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  • 8. Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.
    Cruzen SM, Kim YH, Lonergan SM, Grubbs JK, Fritchen AN, Huff-Lonergan E.
    Meat Sci; 2015 Mar; 101():63-72. PubMed ID: 25437452
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  • 10. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.
    Hou X, Liang R, Mao Y, Zhang Y, Niu L, Wang R, Liu C, Liu Y, Luo X.
    Meat Sci; 2014 Jan; 96(1):640-5. PubMed ID: 24056407
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  • 12. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
    Hamling AE, Jenschke BE, Calkins CR.
    J Anim Sci; 2008 May; 86(5):1200-4. PubMed ID: 18203978
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  • 15. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
    Stelzleni AM, Patten LE, Johnson DD, Calkins CR, Gwartney BL.
    J Anim Sci; 2007 Oct; 85(10):2631-8. PubMed ID: 17565055
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  • 17. Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle.
    Maggiolino A, Lorenzo JM, Marino R, Della Malva A, Centoducati P, De Palo P.
    J Sci Food Agric; 2019 Mar 15; 99(4):1660-1667. PubMed ID: 30198064
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