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Journal Abstract Search

166 related items for PubMed ID: 38126109

  • 1. 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]

  • 2. 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]

  • 3. Shelf-Life Extension of Chill-Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2.
    Yang X, Niu L, Zhu L, Liang R, Zhang Y, Luo X.
    J Food Sci; 2016 Jul; 81(7):C1692-8. PubMed ID: 27240016
    [Abstract] [Full Text] [Related]

  • 4. 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; 161():107999. PubMed ID: 31707155
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.
    Liu C, Zhang Y, Yang X, Liang R, Mao Y, Hou X, Lu X, Luo X.
    Meat Sci; 2014 Jun; 97(2):189-96. PubMed ID: 24583327
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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]

  • 9. Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.
    Warner RD, Kearney G, Hopkins DL, Jacob RH.
    Meat Sci; 2017 Jul; 129():28-37. PubMed ID: 28235693
    [Abstract] [Full Text] [Related]

  • 10. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.
    Vitale M, Pérez-Juan M, Lloret E, Arnau J, Realini CE.
    Meat Sci; 2014 Jan; 96(1):270-7. PubMed ID: 23921218
    [Abstract] [Full Text] [Related]

  • 11. Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves.
    Kowalczyk M, Domaradzki P, Ziomek M, Skałecki P, Kaliniak-Dziura A, Żółkiewski P, Chmielowiec-Korzeniowska A, Kędzierska-Matysek M, Ukalska-Jaruga A, Grenda T, Nuvoloni R, Florek M.
    Meat Sci; 2024 Oct; 216():109590. PubMed ID: 38991480
    [Abstract] [Full Text] [Related]

  • 12. 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]

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

  • 14. Influence of modified atmosphere packaging on meat quality parameters of turkey breast muscles.
    Blacha I, Krischek C, Klein G.
    J Food Prot; 2014 Jan; 77(1):127-32. PubMed ID: 24406010
    [Abstract] [Full Text] [Related]

  • 15. The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage.
    Zhao Y, Chen L, Bruce HL, Wang Z, Roy BC, Li X, Zhang D, Yang W, Hou C.
    Food Sci Anim Resour; 2022 Sep; 42(5):816-832. PubMed ID: 36133632
    [Abstract] [Full Text] [Related]

  • 16. Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks.
    Yang X, Zhang Y, Zhu L, Han M, Gao S, Luo X.
    Meat Sci; 2016 Jul; 117():50-6. PubMed ID: 26946476
    [Abstract] [Full Text] [Related]

  • 17. Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks.
    Wang C, Wang H, Li X, Zhang C.
    Meat Sci; 2019 Feb; 148():189-197. PubMed ID: 30336963
    [Abstract] [Full Text] [Related]

  • 18. Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.
    Leal LN, Beltrán JA, Marc Bellés, Bello JM, den Hartog LA, Hendriks WH, Martín-Tereso J.
    J Sci Food Agric; 2020 May; 100(7):2922-2931. PubMed ID: 32031256
    [Abstract] [Full Text] [Related]

  • 19. 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; 133():126-132. PubMed ID: 28683434
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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