Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

(2010) Virginia C. Resconi et al.   MEAT SCIENCE

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

(2010) Åsa Lagerstedt et al.   MEAT SCIENCE

Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls

(2009) Julián Zapata et al.   ANALYTICA CHIMICA ACTA

Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems

(2009) J. De la Fuente et al.   MEAT SCIENCE

Effect of the fattening diet on the development of the fatty acid profile in rabbits from weaning

(2009) M.C. Carrilho et al.   MEAT SCIENCE

Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color1

(2008) J. P. Grobbel et al.   JOURNAL OF ANIMAL SCIENCE

Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts

(2008) M.S. Lee et al.   MEAT SCIENCE

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE

Meat quality assessment using biophysical methods related to meat structure

(2008) Jean-Louis Damez et al.   MEAT SCIENCE

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

(2008) P.I. Zakrys et al.   MEAT SCIENCE

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

(2007) P.I. Zakrys et al.   MEAT SCIENCE