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Items: 1 to 20 of 113

1.

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. doi: 10.1016/j.meatsci.2014.06.036. Epub 2014 Jun 28.

PMID:
25089789
2.

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.

PMID:
18192548
3.

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. doi: 10.2527/jas.2013-6780. Epub 2013 Oct 1.

PMID:
24085415
4.

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.

PMID:
18245502
5.

Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere.

Behrends JM, Mikel WB, Armstrong CL, Newman MC.

J Anim Sci. 2003 Sep;81(9):2230-8.

PMID:
12968698
6.

Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.

Hopkins DL, Lamb TA, Kerr MJ, van de Ven RJ, Ponnampalam EN.

Meat Sci. 2013 Oct;95(2):311-6. doi: 10.1016/j.meatsci.2013.04.041. Epub 2013 Apr 24.

PMID:
23747623
7.

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. doi: 10.1016/j.meatsci.2011.11.040. Epub 2011 Dec 7.

PMID:
22189085
8.

Alpha-tocopherol concentrations and case life of lamb muscle as influenced by concentrate or pasture finishing.

Turner KE, McClure KE, Weiss WP, Borton RJ, Foster JG.

J Anim Sci. 2002 Oct;80(10):2513-21.

PMID:
12413072
9.

Evaluation of three vacuum packaging methods for retail beef loin cuts.

Strydom PE, Hope-Jones M.

Meat Sci. 2014 Dec;98(4):689-94. doi: 10.1016/j.meatsci.2014.05.030. Epub 2014 Jun 8.

PMID:
25089795
10.

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate.

Lobón S, Blanco M, Sanz A, Ripoll G, Bertolín JR, Joy M.

J Anim Sci. 2017 Nov;95(11):4998-5011. doi: 10.2527/jas2017.1595.

PMID:
29293726
11.

Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere.

Lindahl G.

Meat Sci. 2011 Apr;87(4):428-35. doi: 10.1016/j.meatsci.2010.10.023. Epub 2010 Dec 13.

PMID:
21168977
12.

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. doi: 10.1016/j.meatsci.2013.07.027. Epub 2013 Jul 22.

PMID:
23921218
13.

Effect of ageing prior to freezing on colour stability of ovine longissimus muscle.

Kim YH, Frandsen M, Rosenvold K.

Meat Sci. 2011 Jul;88(3):332-7. doi: 10.1016/j.meatsci.2010.12.020. Epub 2010 Dec 21.

PMID:
21354715
14.

Nitrite spray treatment to promote red color stability of vacuum packaged beef.

Song X, Cornforth D, Whittier D, Luo X.

Meat Sci. 2015 Jan;99:8-17. doi: 10.1016/j.meatsci.2014.08.003. Epub 2014 Aug 20.

PMID:
25280357
15.

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;98(1):71-80. doi: 10.1016/j.meatsci.2014.05.002. Epub 2014 May 10. Review.

PMID:
24875594
16.

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. doi: 10.1016/j.meatsci.2016.09.010. Epub 2016 Sep 23.

PMID:
27710772
17.

Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times.

Lagerstedt Å, Lundström K, Lindahl G.

Meat Sci. 2011 Feb;87(2):101-6. doi: 10.1016/j.meatsci.2010.08.010. Epub 2010 Oct 8.

PMID:
20934260
18.

Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: Fluid loss, oxidation, color, and microbial plate counts.

Parsons AN, VanOverbeke DL, Goad CL, Mireles Dewitt CA.

J Food Sci. 2011 Jan-Feb;76(1):S63-71. doi: 10.1111/j.1750-3841.2010.01892.x. Epub 2010 Nov 10.

PMID:
21535717
19.

A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system.

Jose CG, Jacob RH, Pethick DW, Gardner GE.

Meat Sci. 2018 May;139:65-73. doi: 10.1016/j.meatsci.2018.01.005. Epub 2018 Feb 3.

PMID:
29413678
20.

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;92(4):604-9. doi: 10.1016/j.meatsci.2012.06.006. Epub 2012 Jun 15.

PMID:
22748308

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