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Journal Abstract Search

532 related items for PubMed ID: 24837349

  • 1. Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced pork bellies.
    Lowe BK, Bohrer BM, Holmer SF, Boler DD, Dilger AC.
    J Food Sci; 2014 Jun; 79(6):S1197-204. PubMed ID: 24837349
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  • 5. Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat.
    Nam KC, Ahn DU.
    Poult Sci; 2003 Sep; 82(9):1468-74. PubMed ID: 12967262
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  • 6. Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.50 degrees C.
    Nadon CA, Ismond MA, Holley R.
    J Food Prot; 2001 Feb; 64(2):220-7. PubMed ID: 11271771
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  • 7. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE, Hosch JJ, Varnold KA, Haack AL, Senaratne LS, Pokharel S, Beauchamp C, Lobaugh B, Calkins CR.
    J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
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  • 8. Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP).
    Spanos D, Tørngren MA, Christensen M, Baron CP.
    Meat Sci; 2016 Mar; 113():162-9. PubMed ID: 26658011
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  • 10. Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Eskridge K, Calkins CR.
    Meat Sci; 2020 Dec; 170():108232. PubMed ID: 32712347
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  • 11. 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 Dec; 76(5):C760-7. PubMed ID: 22417424
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  • 12. Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage.
    Daszkiewicz T, Purwin C, Kubiak D, Fijałkowska M, Kozłowska E, Antoszkiewicz Z.
    Anim Sci J; 2018 Sep; 89(9):1323-1330. PubMed ID: 29923281
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  • 14. 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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  • 15. Lipid oxidation in frozen, mechanically deboned turkey meat as affected by packaging parameters and storage conditions.
    Pettersen MK, Mielnik MB, Eie T, Skrede G, Nilsson A.
    Poult Sci; 2004 Jul; 83(7):1240-8. PubMed ID: 15285519
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  • 16. Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact.
    Marcos B, Quinteiro P, Albano-Gaglio M, Muñoz I, Claret A, Guerrero L, Lloret E, Tejeda JF, Font-I-Furnols M.
    Meat Sci; 2024 Nov; 217():109627. PubMed ID: 39141968
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  • 18. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
    Jiang J, Zhang X, True AD, Zhou L, Xiong YL.
    J Food Sci; 2013 Nov; 78(11):C1686-94. PubMed ID: 24245886
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