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Journal Abstract Search
228 related items for PubMed ID: 24013698
1. Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres. Picouet PA, Fernandez A, Realini CE, Lloret E. Meat Sci; 2014 Jan; 96(1):574-80. PubMed ID: 24013698 [Abstract] [Full Text] [Related]
2. 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 [Abstract] [Full Text] [Related]
3. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Vitale M, Pérez-Juan M, Lloret E, Arnau J, Realini CE. Meat Sci; 2014 Jan; 96(1):270-7. PubMed ID: 23921218 [Abstract] [Full Text] [Related]
4. 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 [Abstract] [Full Text] [Related]
5. 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 [Abstract] [Full Text] [Related]
6. 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]
7. Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. Kim YH, Stuart A, Black C, Rosenvold K. Meat Sci; 2012 Apr; 90(4):962-6. PubMed ID: 22189085 [Abstract] [Full Text] [Related]
8. 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 [Abstract] [Full Text] [Related]
9. Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham. Lloret E, Fernandez A, Trbojevich R, Arnau J, Picouet PA. Meat Sci; 2016 Aug; 118():8-14. PubMed ID: 26998947 [Abstract] [Full Text] [Related]
10. 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]
11. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation. Lindahl G, Lagerstedt A, Ertbjerg P, Sampels S, Lundström K. Meat Sci; 2010 May; 85(1):160-6. PubMed ID: 20374880 [Abstract] [Full Text] [Related]
12. Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color. Ramanathan R, Mancini RA, Dady GA. Meat Sci; 2011 Jul; 88(3):424-8. PubMed ID: 21345606 [Abstract] [Full Text] [Related]
13. Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems. Luzardo S, Woerner DR, Geornaras I, Engle TE, Delmore RJ, Hess AM, Belk KE. J Anim Sci; 2016 Jun; 94(6):2624-36. PubMed ID: 27285938 [Abstract] [Full Text] [Related]
14. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. Grobbel JP, Dikeman ME, Hunt MC, Milliken GA. J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880 [Abstract] [Full Text] [Related]
15. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package. Resconi VC, Escudero A, Beltrán JA, Olleta JL, Sañudo C, Campo Mdel M. J Food Sci; 2012 Jan; 77(1):S10-8. PubMed ID: 22182210 [Abstract] [Full Text] [Related]
16. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: Fluid loss, oxidation, color, and microbial plate counts. Parsons AN, VanOverbeke DL, Goad CL, Mireles Dewitt CA. J Food Sci; 2011 Jan; 76(1):S63-71. PubMed ID: 21535717 [Abstract] [Full Text] [Related]
17. 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]
18. 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]
19. Evaluation of three vacuum packaging methods for retail beef loin cuts. Strydom PE, Hope-Jones M. Meat Sci; 2014 Dec; 98(4):689-94. PubMed ID: 25089795 [Abstract] [Full Text] [Related]
20. 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 [Abstract] [Full Text] [Related] Page: [Next] [New Search]