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Journal Abstract Search

234 related items for PubMed ID: 27710772

  • 1. 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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  • 2. The effect of packaging on consumer eating quality of beef.
    Polkinghorne RJ, Philpott J, Perovic J, Lau J, Davies L, Mudannayake W, Watson R, Tarr G, Thompson JM.
    Meat Sci; 2018 Aug; 142():59-64. PubMed ID: 29660545
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  • 3. The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.
    Moczkowska M, Półtorak A, Montowska M, Pospiech E, Wierzbicka A.
    Meat Sci; 2017 Aug; 130():7-15. PubMed ID: 28342838
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  • 4. Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.
    Luzardo S, Woerner DR, Geornaras I, Engle TE, Delmore RJ, Hess AM, Belk KE.
    J Anim Sci; 2016 Jun; 94(6):2624-36. PubMed ID: 27285938
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  • 5. The effect of retail packaging method on objective and consumer assessment of beef quality traits.
    Geesink G, Robertson J, Ball A.
    Meat Sci; 2015 Jun; 104():85-9. PubMed ID: 25732179
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  • 6. 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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  • 7. 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. Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging.
    Li X, Lindahl G, Zamaratskaia G, Lundström K.
    Meat Sci; 2012 Dec; 92(4):604-9. PubMed ID: 22748308
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  • 12. 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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  • 13. Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems.
    Fernandes Rde P, Freire MT, de Paula ES, Kanashiro AL, Catunda FA, Rosa AF, Balieiro JC, Trindade MA.
    Meat Sci; 2014 Jan; 96(1):554-61. PubMed ID: 24018275
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  • 15. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing.
    Dos Santos-Donado PR, Donado-Pestana CM, Ossamu Tanaka FA, Venturini AC, Francisquine Delgado E, Contreras-Castillo CJ.
    Food Res Int; 2021 May; 143():110226. PubMed ID: 33992340
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  • 16. Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits.
    Łopacka J, Półtorak A, Wierzbicka A.
    Meat Sci; 2017 Feb; 124():1-8. PubMed ID: 27788369
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  • 17. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
    Resconi VC, Escudero A, Beltrán JA, Olleta JL, Sañudo C, Campo Mdel M.
    J Food Sci; 2012 Jan; 77(1):S10-8. PubMed ID: 22182210
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  • 18. Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display.
    Dal Bosco A, Mattioli S, Cullere M, Szendrő Z, Gerencsér Z, Matics Z, Castellini C, Szin M, Dalle Zotte A.
    Meat Sci; 2018 Sep; 143():46-51. PubMed ID: 29689420
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