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Journal Abstract Search

278 related items for PubMed ID: 29923281

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Influence of the method of storage on the quality of venison from wild fallow deer (Dama dama).
    Ludwiczak A, Bykowska-Maciejewska M, Składanowska-Baryza J, Stanisz M.
    Meat Sci; 2019 Oct; 156():98-104. PubMed ID: 31150939
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does.
    Ludwiczak A, Stanisz M, Bykowska M, Składanowska J, Ślósarz P.
    Anim Sci J; 2017 Aug; 88(8):1149-1155. PubMed ID: 27935153
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display.
    Callejas-Cárdenas AR, Caro I, Blanco C, Villalobos-Delgado LH, Prieto N, Bodas R, Giráldez FJ, Mateo J.
    Meat Sci; 2014 Dec; 98(4):646-51. PubMed ID: 25089789
    [Abstract] [Full Text] [Related]

  • 15. Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat.
    Ząbek K, Miciński J, Milewski S, Sobczak A.
    Arch Anim Breed; 2021 Dec; 64(2):437-445. PubMed ID: 34712774
    [Abstract] [Full Text] [Related]

  • 16. Influence of different packaging methods on the physicochemical and microbial quality of rabbit meat.
    Składanowska-Baryza J, Ludwiczak A, Stanisz M.
    Anim Sci J; 2022 Dec; 93(1):e13712. PubMed ID: 35416376
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days.
    Schuster L, Franke C, Silcock P, Beauchamp J, Bremer PJ.
    Meat Sci; 2018 Nov; 145():31-39. PubMed ID: 29860132
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 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
    [Abstract] [Full Text] [Related]

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