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Journal Abstract Search

195 related items for PubMed ID: 24862957

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  • 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. 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
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  • 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
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  • 7. 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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  • 8. Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks.
    Mitacek RM, Ke Y, Prenni JE, Jadeja R, VanOverbeke DL, Mafi GG, Ramanathan R.
    J Food Sci; 2019 Jan; 84(1):38-50. PubMed ID: 30496612
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  • 13. 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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  • 14. Sampling and aging effects on beef longissimus color stability measurements.
    King DA, Shackelford SD, Kalchayanand N, Wheeler TL.
    J Anim Sci; 2012 Oct; 90(10):3596-605. PubMed ID: 22859769
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  • 15. 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
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  • 17. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.
    Jeong JY, Claus JR.
    Meat Sci; 2011 Jan; 87(1):1-6. PubMed ID: 20850226
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  • 18. Effects of succinate on ground beef color and premature browning.
    Mancini RA, Ramanathan R, Suman SP, Dady G, Joseph P.
    Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
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  • 19. Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage.
    Franco D, González L, Bispo E, Latorre A, Moreno T, Sineiro J, Sánchez M, Núñez MJ.
    Meat Sci; 2012 Apr; 90(4):871-80. PubMed ID: 22193039
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  • 20. 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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