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Items: 1 to 20 of 335

1.

Fresh meat packaging: consumer acceptance of modified atmosphere packaging including carbon monoxide.

Grebitus C, Jensen HH, Roosen J, Sebranek JG.

J Food Prot. 2013 Jan;76(1):99-107. doi: 10.4315/0362-028X.JFP-12-045.

PMID:
23317863
2.

Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: the effect of carbon monoxide.

Fraqueza MJ, Barreto AS.

Poult Sci. 2011 Sep;90(9):2076-84. doi: 10.3382/ps.2011-01366.

PMID:
21844276
3.

Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages.

Brooks JC, Alvarado M, Stephens TP, Kellermeier JD, Tittor AW, Miller MF, Brashears MM.

J Food Prot. 2008 Feb;71(2):293-301.

PMID:
18326178
4.

Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.

Hamling AE, Jenschke BE, Calkins CR.

J Anim Sci. 2008 Apr;86(4):972-81. doi: 10.2527/jas.2007-0394. Epub 2008 Jan 11.

5.

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. doi: 10.2527/jas.2007-0479. Epub 2008 Feb 1.

7.

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.

Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG.

Food Microbiol. 2007 Sep;24(6):607-17. Epub 2007 Jan 12.

PMID:
17418312
8.

Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.

Lee KT.

Meat Sci. 2010 Sep;86(1):138-50. doi: 10.1016/j.meatsci.2010.04.035. Epub 2010 Apr 28. Review.

PMID:
20510533
9.

Effect of packaging conditions on shelf-life of fresh foal meat.

Gómez M, Lorenzo JM.

Meat Sci. 2012 Aug;91(4):513-20. doi: 10.1016/j.meatsci.2012.03.007. Epub 2012 Mar 15.

PMID:
22475722
10.

Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.

Singh P, Wani AA, Saengerlaub S, Langowski HC.

Crit Rev Food Sci Nutr. 2011 Feb;51(2):146-77. doi: 10.1080/10408390903531384. Review.

PMID:
21328110
11.

The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef.

Rogers HB, Brooks JC, Martin JN, Tittor A, Miller MF, Brashears MM.

Meat Sci. 2014 May;97(1):1-10. doi: 10.1016/j.meatsci.2013.11.020. Epub 2014 Jan 10.

PMID:
24468705
12.

The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture.

Fraqueza MJ, Barreto AS.

Poult Sci. 2009 Sep;88(9):1991-8. doi: 10.3382/ps.2008-00239.

PMID:
19687286
13.

Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide.

Kudra LL, Sebranek JG, Dickson JS, Mendonca AF, Zhang Q, Jackson-Davis A, Prusa KJ.

J Food Prot. 2012 Oct;75(10):1728-33. doi: 10.4315/0362-028X.JFP-12-178.

PMID:
23043819
14.

Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness.

Fraqueza MJ, Alfaia CM, Barreto AS.

Poult Sci. 2012 Jun;91(6):1465-72. doi: 10.3382/ps.2011-01577.

PMID:
22582308
15.

Effect of a gelatin coating on the shelf life of fresh meat.

Antoniewski MN, Barringer SA, Knipe CL, Zerby HN.

J Food Sci. 2007 Aug;72(6):E382-7.

PMID:
17995684
16.

Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.

Jeong JY, Claus JR.

Meat Sci. 2011 Jan;87(1):1-6. doi: 10.1016/j.meatsci.2010.08.004. Epub 2010 Aug 17.

PMID:
20850226
17.

Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.

Lavieri N, Williams SK.

Meat Sci. 2014 Aug;97(4):534-41. doi: 10.1016/j.meatsci.2014.02.014. Epub 2014 Mar 1.

PMID:
24769874
18.

Combined application of modified atmosphere packaging and superchilled storage to extend the shelf life of fresh cod (Gadus morhua) loins.

Wang T, Sveinsdóttir K, Magnússon H, Martinsdóttir E.

J Food Sci. 2008 Jan;73(1):S11-9. doi: 10.1111/j.1750-3841.2007.00590.x.

PMID:
18211364
19.

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.

Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Yin S.

Meat Sci. 2010 Dec;86(4):994-8. doi: 10.1016/j.meatsci.2010.08.006. Epub 2010 Aug 18.

PMID:
20833484
20.

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. doi: 10.1016/j.meatsci.2014.01.027. Epub 2014 Feb 9.

PMID:
24583327
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