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Journal Abstract Search

198 related items for PubMed ID: 26722700

  • 1. 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
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  • 3. 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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  • 4. Effect of freezing method and frozen storage duration on lamb sensory quality.
    Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA.
    Meat Sci; 2012 Jan; 90(1):209-15. PubMed ID: 21803506
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  • 5. 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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  • 6. 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
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  • 7. 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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  • 8. 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
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  • 9. 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; 89(1):228-244. PubMed ID: 38126109
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  • 10. 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. Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins.
    Li Z, Warner RD, Ha M.
    Meat Sci; 2023 Jan; 195():109000. PubMed ID: 36356483
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  • 16. 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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  • 17. Effect of freezing on calpastatin activity and tenderness of callipyge lamb.
    Duckett SK, Klein TA, Leckie RK, Thorngate JH, Busboom JR, Snowder GD.
    J Anim Sci; 1998 Jul; 76(7):1869-74. PubMed ID: 9690642
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  • 18. Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.
    Frank DC, Geesink G, Alvarenga TIRC, Polkinghorne R, Stark J, Lee M, Warner R.
    Meat Sci; 2017 Jan; 123():126-133. PubMed ID: 27710772
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  • 19. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging.
    Karabagias I, Badeka A, Kontominas MG.
    Meat Sci; 2011 May; 88(1):109-16. PubMed ID: 21211912
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  • 20. 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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