These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

208 related items for PubMed ID: 28750332

  • 1. The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability.
    Li X, Zhang Y, Li Z, Li M, Liu Y, Zhang D.
    Meat Sci; 2017 Dec; 134():28-33. PubMed ID: 28750332
    [Abstract] [Full Text] [Related]

  • 2. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.
    Aroeira CN, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, de Miranda Gomide LA, Ladeira MM, Ramos EM.
    Meat Sci; 2017 Mar; 125():16-21. PubMed ID: 27883957
    [Abstract] [Full Text] [Related]

  • 3. Impact of myoglobin oxygenation level on color stability of frozen beef steaks.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Calkins CR.
    J Anim Sci; 2020 Jul 01; 98(7):. PubMed ID: 32516410
    [Abstract] [Full Text] [Related]

  • 4. Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C.
    Hussain Z, Li X, Zhang D, Hou C, Ijaz M, Bai Y, Xiao X, Zheng X.
    Meat Sci; 2021 Jan 01; 171():108269. PubMed ID: 32768894
    [Abstract] [Full Text] [Related]

  • 5. Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color.
    Bekhit AE, Ilian MA, Morton JD, Vanhanan L, Sedcole JR, Bickerstaffe R.
    J Anim Sci; 2005 Sep 01; 83(9):2189-204. PubMed ID: 16100075
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 118():122-8. PubMed ID: 27093350
    [Abstract] [Full Text] [Related]

  • 7. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display.
    Alvarenga TIRC, Hopkins DL, Ramos EM, Almeida AK, Geesink G.
    Meat Sci; 2019 Jul 01; 153():19-25. PubMed ID: 30856548
    [Abstract] [Full Text] [Related]

  • 8. 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 01; 148():72-78. PubMed ID: 30317012
    [Abstract] [Full Text] [Related]

  • 9. Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Eskridge K, Calkins CR.
    Meat Sci; 2020 Dec 01; 170():108232. PubMed ID: 32712347
    [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 01; 89(9):1323-1330. PubMed ID: 29923281
    [Abstract] [Full Text] [Related]

  • 11. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls.
    Canto ACVCS, Costa-Lima BRC, Suman SP, Monteiro MLG, Viana FM, Salim APAA, Nair MN, Silva TJP, Conte-Junior CA.
    Meat Sci; 2016 Nov 01; 121():19-26. PubMed ID: 27236337
    [Abstract] [Full Text] [Related]

  • 12. Influence of different storage atmospheres in packaging on color stability of beef.
    Krell J, Poveda-Arteaga A, Weiss J, Witte F, Terjung N, Gibis M.
    J Food Sci; 2024 Sep 01; 89(9):5774-5787. PubMed ID: 39126691
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 92(4):604-9. PubMed ID: 22748308
    [Abstract] [Full Text] [Related]

  • 14. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef.
    Djimsa BA, Abraham A, Mafi GG, VanOverbeke DL, Ramanathan R.
    J Food Sci; 2017 Feb 01; 82(2):304-313. PubMed ID: 28099768
    [Abstract] [Full Text] [Related]

  • 15. Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.
    Coombs CEO, Holman BWB, Collins D, Kerr MJ, Friend MA, Hopkins DL.
    Meat Sci; 2018 Jan 01; 135():134-141. PubMed ID: 28985593
    [Abstract] [Full Text] [Related]

  • 16. Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks.
    Mitacek RM, Ke Y, Prenni JE, Jadeja R, VanOverbeke DL, Mafi GG, Ramanathan R.
    J Food Sci; 2019 Jan 01; 84(1):38-50. PubMed ID: 30496612
    [Abstract] [Full Text] [Related]

  • 17. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation.
    Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL.
    Meat Sci; 2018 May 01; 139():171-178. PubMed ID: 29427853
    [Abstract] [Full Text] [Related]

  • 18. Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability.
    King DA, Shackelford SD, Kuehn LA, Kemp CM, Rodriguez AB, Thallman RM, Wheeler TL.
    J Anim Sci; 2010 Mar 01; 88(3):1160-7. PubMed ID: 19966159
    [Abstract] [Full Text] [Related]

  • 19. Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses.
    Lu X, Cornforth DP, Carpenter CE, Zhu L, Luo X.
    Meat Sci; 2020 Mar 01; 161():107999. PubMed ID: 31707155
    [Abstract] [Full Text] [Related]

  • 20. CIELAB color paths during meat shelf life.
    Hernández Salueña B, Sáenz Gamasa C, Diñeiro Rubial JM, Alberdi Odriozola C.
    Meat Sci; 2019 Nov 01; 157():107889. PubMed ID: 31325669
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 11.