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Journal Abstract Search

259 related items for PubMed ID: 25529287

  • 1. Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display.
    Muela E, Monge P, Sañudo C, Campo MM, Beltrán JA.
    Meat Sci; 2015 Apr; 102():35-40. PubMed ID: 25529287
    [Abstract] [Full Text] [Related]

  • 2. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA.
    Meat Sci; 2010 Apr; 84(4):662-9. PubMed ID: 20374840
    [Abstract] [Full Text] [Related]

  • 3. Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.
    Medina M, Antequera T, Ruiz J, Jiménez-Martín E, Pérez-Palacios T.
    Food Sci Technol Int; 2015 Oct; 21(7):503-11. PubMed ID: 25209358
    [Abstract] [Full Text] [Related]

  • 4. Sensory quality of lamb following long-term frozen storage.
    Muela E, Monge P, Sañudo C, Campo MM, Beltrán JA.
    Meat Sci; 2016 Apr; 114():32-37. PubMed ID: 26722700
    [Abstract] [Full Text] [Related]

  • 5. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.
    Pinheiro RSB, Francisco CL, Lino DM, Borba H.
    Meat Sci; 2019 Feb; 148():72-78. PubMed ID: 30317012
    [Abstract] [Full Text] [Related]

  • 6. Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.
    Roldán M, Antequera T, Hernández A, Ruiz J.
    Food Sci Technol Int; 2015 Oct; 21(7):512-22. PubMed ID: 25249562
    [Abstract] [Full Text] [Related]

  • 7. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract.
    Bellés M, Alonso V, Roncalés P, Beltrán JA.
    J Sci Food Agric; 2018 Jun; 98(8):2871-2879. PubMed ID: 29143965
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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]

  • 10. Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.
    Jose CG, Jacob RH, Pethick DW, Gardner GE.
    Meat Sci; 2016 Jan; 111():101-9. PubMed ID: 26360880
    [Abstract] [Full Text] [Related]

  • 11. Effect of dietary nutrient density and vitamin premix withdrawal on performance and meat quality of broiler chickens.
    Mirshekar R, Dastar B, Shabanpour B, Hassani S.
    J Sci Food Agric; 2013 Sep; 93(12):2979-85. PubMed ID: 23495000
    [Abstract] [Full Text] [Related]

  • 12. Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long-term frozen storage.
    Guerrero A, Ferrero S, Barahona M, Boito B, Lisbinski E, Maggi F, Sañudo C.
    J Sci Food Agric; 2020 Jan 30; 100(2):656-664. PubMed ID: 31577841
    [Abstract] [Full Text] [Related]

  • 13. Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed.
    Linares MB, Cózar A, Garrido MD, Vergara H.
    Int J Food Sci Nutr; 2012 Nov 30; 63(7):843-52. PubMed ID: 22524617
    [Abstract] [Full Text] [Related]

  • 14. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
    Leygonie C, Britz TJ, Hoffman LC.
    Meat Sci; 2012 Jul 30; 91(3):364-8. PubMed ID: 22405875
    [Abstract] [Full Text] [Related]

  • 15. Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.
    Qi J, Li C, Chen Y, Gao F, Xu X, Zhou G.
    Meat Sci; 2012 Dec 30; 92(4):619-26. PubMed ID: 22749539
    [Abstract] [Full Text] [Related]

  • 16. The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging.
    Zhao Y, Wang Z, Bruce HL, Roy BC, Yang W, Zhang D, Hou C.
    J Food Sci; 2024 Jan 30; 89(1):228-244. PubMed ID: 38126109
    [Abstract] [Full Text] [Related]

  • 17. Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum.
    Lang Y, Sha K, Zhang R, Xie P, Luo X, Sun B, Li H, Zhang L, Zhang S, Liu X.
    Meat Sci; 2016 Feb 30; 112():3-8. PubMed ID: 26496154
    [Abstract] [Full Text] [Related]

  • 18. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.
    Lorenzo JM, Gómez M.
    Meat Sci; 2012 Dec 30; 92(4):610-8. PubMed ID: 22749431
    [Abstract] [Full Text] [Related]

  • 19. Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham.
    Jeong K, O H, Shin SY, Kim YS.
    Meat Sci; 2018 Sep 30; 143():1-7. PubMed ID: 29684839
    [Abstract] [Full Text] [Related]

  • 20. Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.
    Estrada-Solís J, Figueroa-Rodríguez KA, Figueroa-Sandoval B, Hernández-Rosas F, Hernández-Cazares AS.
    Meat Sci; 2016 Aug 30; 118():122-8. PubMed ID: 27093350
    [Abstract] [Full Text] [Related]

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