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Journal Abstract Search

143 related items for PubMed ID: 25089789

  • 1. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display.
    Callejas-Cárdenas AR, Caro I, Blanco C, Villalobos-Delgado LH, Prieto N, Bodas R, Giráldez FJ, Mateo J.
    Meat Sci; 2014 Dec; 98(4):646-51. PubMed ID: 25089789
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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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  • 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
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  • 5. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere.
    Behrends JM, Mikel WB, Armstrong CL, Newman MC.
    J Anim Sci; 2003 Sep; 81(9):2230-8. PubMed ID: 12968698
    [Abstract] [Full Text] [Related]

  • 6. Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.
    Hopkins DL, Lamb TA, Kerr MJ, van de Ven RJ, Ponnampalam EN.
    Meat Sci; 2013 Oct; 95(2):311-6. PubMed ID: 23747623
    [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. Alpha-tocopherol concentrations and case life of lamb muscle as influenced by concentrate or pasture finishing.
    Turner KE, McClure KE, Weiss WP, Borton RJ, Foster JG.
    J Anim Sci; 2002 Oct; 80(10):2513-21. PubMed ID: 12413072
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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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  • 14. Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate.
    Lobón S, Blanco M, Sanz A, Ripoll G, Bertolín JR, Joy M.
    J Anim Sci; 2017 Nov; 95(11):4998-5011. PubMed ID: 29293726
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  • 16. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review.
    Mills J, Donnison A, Brightwell G.
    Meat Sci; 2014 Sep; 98(1):71-80. PubMed ID: 24875594
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  • 18. 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]

  • 19. 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 Feb; 76(1):S63-71. PubMed ID: 21535717
    [Abstract] [Full Text] [Related]

  • 20. A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system.
    Jose CG, Jacob RH, Pethick DW, Gardner GE.
    Meat Sci; 2018 May; 139():65-73. PubMed ID: 29413678
    [Abstract] [Full Text] [Related]

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