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Items: 1 to 20 of 188

1.

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging.

Limbo S, Uboldi E, Adobati A, Iametti S, Bonomi F, Mascheroni E, Santagostino S, Powers TH, Franzetti L, Piergiovanni L.

Meat Sci. 2013 Mar;93(3):477-84. doi: 10.1016/j.meatsci.2012.10.009. Epub 2012 Nov 9.

PMID:
23273453
2.

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.

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. doi: 10.1111/1750-3841.13345. Epub 2016 May 30.

PMID:
27240016
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.

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
6.

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.

Limbo S, Torri L, Sinelli N, Franzetti L, Casiraghi E.

Meat Sci. 2010 Jan;84(1):129-36. doi: 10.1016/j.meatsci.2009.08.035. Epub 2009 Aug 20.

7.

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
8.
9.

Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs.

Murphy KM, O'Grady MN, Kerry JP.

Meat Sci. 2013 Aug;94(4):447-54. doi: 10.1016/j.meatsci.2013.03.032. Epub 2013 Apr 1.

PMID:
23618740
10.

Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.

O'Sullivan MG, Le Floch S, Kerry JP.

Meat Sci. 2015 Mar;101:13-8. doi: 10.1016/j.meatsci.2014.10.030. Epub 2014 Oct 30.

PMID:
25462377
11.

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.

12.

Effect of protective atmosphere on color of goose meat.

Orkusz A, Woloszyn J, Haraf G, Okruszek A.

Poult Sci. 2013 Aug;92(8):2188-94. doi: 10.3382/ps.2012-02913.

PMID:
23873568
13.

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
14.

Effects of extended aging and modified atmospheric packaging on beef top loin steak color.

English AR, Mafi GG, VanOverbeke DL, Ramanathan R.

J Anim Sci. 2016 Apr;94(4):1727-37. doi: 10.2527/jas.2015-0149.

15.

Centralized packaging of retail meat cuts: a review.

Tewari G, Jayas DS, Holley RA.

J Food Prot. 1999 Apr;62(4):418-25. Review.

PMID:
10419219
16.

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
17.
18.

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
19.

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
20.

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

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