The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

(2021) Alaa El-Din A. Bekhit et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness

(2020) Benjamin W. B. Holman et al.   JOURNAL OF TEXTURE STUDIES

Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study

(2019) Damian Frank et al.   MEAT SCIENCE

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef

(2019) Benjamin W. B. Holman et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks

(2019) Benjamin W.B. Holman et al.   MEAT SCIENCE

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers

(2019) Damian Frank et al.   MEAT SCIENCE

Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs

(2019) Xue Chen et al.   FOOD RESEARCH INTERNATIONAL

Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

(2018) Douglas R.G. Silva et al.   MEAT SCIENCE

Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China

(2018) Xue Chen et al.   FOOD RESEARCH INTERNATIONAL

Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle

(2018) Xiao Lu et al.   MEAT SCIENCE

Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging

(2018) Ahmad Rois Mansur et al.   FOOD MICROBIOLOGY

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats

(2016) Fei Lyu et al.   MEAT SCIENCE

Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm)

(2015) Benjamin W.B. Holman et al.   MEAT SCIENCE

A comparison of technical replicate (cuts) effect on lamb Warner–Bratzler shear force measurement precision

(2015) B.W.B. Holman et al.   MEAT SCIENCE

Observations on the use of statistical methods in Food Science and Technology

(2013) Daniel Granato et al.   FOOD RESEARCH INTERNATIONAL

A predictive shelf life model as a tool for the improvement of quality management in pork and poultry chains

(2012) Stefanie Bruckner et al.   FOOD CONTROL

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Measuring the shear force of lamb meat cooked from frozen samples: comparison of two laboratories

(2010) D. L. Hopkins et al.   Animal Production Science