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Journal Abstract Search

278 related items for PubMed ID: 29923281

  • 21. Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins.
    Kim YH, Stuart A, Black C, Rosenvold K.
    Meat Sci; 2012 Apr; 90(4):962-6. PubMed ID: 22189085
    [Abstract] [Full Text] [Related]

  • 22. Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C-8 °C.
    Peck MW, Webb MD, Goodburn KE.
    Food Microbiol; 2020 Oct; 91():103544. PubMed ID: 32539958
    [Abstract] [Full Text] [Related]

  • 23. 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]

  • 24. The combined effects of superchilling and packaging on the shelf life of lamb.
    Bellés M, Alonso V, Roncalés P, Beltrán JA.
    Meat Sci; 2017 Nov 30; 133():126-132. PubMed ID: 28683434
    [Abstract] [Full Text] [Related]

  • 25. Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins.
    Li Z, Warner RD, Ha M.
    Meat Sci; 2023 Jan 30; 195():109000. PubMed ID: 36356483
    [Abstract] [Full Text] [Related]

  • 26. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.
    Choe JH, Stuart A, Kim YH.
    Meat Sci; 2016 Jun 30; 116():158-64. PubMed ID: 26890391
    [Abstract] [Full Text] [Related]

  • 27. Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.
    Fregonesi RP, Portes RG, Aguiar AM, Figueira LC, Gonçalves CB, Arthur V, Lima CG, Fernandes AM, Trindade MA.
    Meat Sci; 2014 Jun 30; 97(2):151-5. PubMed ID: 24583322
    [Abstract] [Full Text] [Related]

  • 28. Effects of postmortem storage time on color and mitochondria in beef.
    Mancini RA, Ramanathan R.
    Meat Sci; 2014 Sep 30; 98(1):65-70. PubMed ID: 24862957
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  • 29. The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage.
    Karpińska-Tymoszczyk M, Draszanowska A.
    Food Sci Technol Int; 2019 Jul 30; 25(5):429-439. PubMed ID: 30786758
    [Abstract] [Full Text] [Related]

  • 30. Dehydrofreezing of peach: Blanching, D-sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach.
    Fan X, Liu B, Cao J, Jiang W, Guo F, Zhang C, Nie X, Gong H.
    J Food Biochem; 2019 Jul 30; 43(7):e12830. PubMed ID: 31353742
    [Abstract] [Full Text] [Related]

  • 31. Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere.
    Daszkiewicz T, Kondratowicz J, Koba-Kowalczyk M.
    Pol J Vet Sci; 2011 Jul 30; 14(3):459-66. PubMed ID: 21957742
    [Abstract] [Full Text] [Related]

  • 32. 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 30; 92(4):604-9. PubMed ID: 22748308
    [Abstract] [Full Text] [Related]

  • 33. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing.
    Li X, Babol J, Bredie WL, Nielsen B, Tománková J, Lundström K.
    Meat Sci; 2014 Aug 30; 97(4):433-42. PubMed ID: 24769099
    [Abstract] [Full Text] [Related]

  • 34. Influence of 7-day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle.
    Zhu M, Li H, Zong J, Zhang S, Ma H.
    J Food Sci; 2024 Sep 30; 89(9):5633-5645. PubMed ID: 39155693
    [Abstract] [Full Text] [Related]

  • 35. The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions.
    Marcinkowska-Lesiak M, Poławska E, Wierzbicka A.
    Food Sci Technol Int; 2017 Mar 30; 23(2):174-184. PubMed ID: 27688300
    [Abstract] [Full Text] [Related]

  • 36. 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 30; 21(7):503-11. PubMed ID: 25209358
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  • 37. 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
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  • 38. Effect of sire breed on physico-chemical and sensory characteristics of lamb meat.
    Jandasek J, Milerski M, Lichovnikova M.
    Meat Sci; 2014 Jan 30; 96(1):88-93. PubMed ID: 23896141
    [Abstract] [Full Text] [Related]

  • 39. 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 30; 142():59-64. PubMed ID: 29660545
    [Abstract] [Full Text] [Related]

  • 40. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a review.
    Mills J, Donnison A, Brightwell G.
    Meat Sci; 2014 Sep 30; 98(1):71-80. PubMed ID: 24875594
    [Abstract] [Full Text] [Related]

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