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Journal Abstract Search

258 related items for PubMed ID: 25437452

  • 1. 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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  • 2. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
    Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM.
    Meat Sci; 2010 Nov; 86(3):852-8. PubMed ID: 20696536
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  • 3. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.
    Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM.
    Meat Sci; 2010 Aug; 85(4):759-67. PubMed ID: 20444557
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  • 4. 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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  • 6. 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
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  • 9. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.
    Mancini RA, Ramanathan R, Suman SP, Konda MK, Joseph P, Dady GA, Naveena BM, López-López I.
    Meat Sci; 2010 Jun; 85(2):339-46. PubMed ID: 20374909
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  • 11. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
    Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Yin S.
    Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484
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  • 15. Color-stabilizing effect of lactate on ground beef is packaging-dependent.
    Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Naveena BM, López-López I.
    Meat Sci; 2010 Mar; 84(3):329-33. PubMed ID: 20374793
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  • 16. 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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  • 18. 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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  • 19. 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
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  • 20. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
    O'Sullivan MG, Le Floch S, Kerry JP.
    Meat Sci; 2015 Mar; 101():13-8. PubMed ID: 25462377
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