Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation

Protein carbonylation in food and nutrition: a concise update

(2021) Mario Estévez et al.   AMINO ACIDS

Protein Oxidation in Muscle Foods: A Comprehensive Review

(2021) Rubén Domínguez et al.   Antioxidants

Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review

(2020) Mario Estévez et al.   MEAT SCIENCE

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

(2020) Youling L. Xiong et al.   Foods

Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins

(2019) Mario Estévez et al.   Redox Biology

Effects of protein oxidation on the texture and water-holding of meat: a review

(2018) Yulong Bao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks

(2018) Ce Wang et al.   MEAT SCIENCE

The potential for predicting purge in packaged meat using low field NMR

(2017) Han Zhu et al.   JOURNAL OF FOOD ENGINEERING

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

(2017) Damian Conrad Frank et al.   MEAT SCIENCE

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

(2017) Małgorzata Moczkowska et al.   MEAT SCIENCE

Novel DNPH-based method for determination of protein carbonylation in muscle and meat

(2016) Francesca Soglia et al.   FOOD CHEMISTRY

Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

(2015) Lin Chen et al.   Food and Bioprocess Technology

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

(2015) Yulong Bao et al.   MEAT SCIENCE

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

(2014) Feibai Zhou et al.   FOOD HYDROCOLLOIDS

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins

(2012) Yuan H. Brad Kim et al.   FOOD CHEMISTRY

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

(2011) P.I. Zakrys-Waliwander et al.   FOOD CHEMISTRY

Fluorescent HPLC for the detection of specific protein oxidation carbonyls – α-aminoadipic and γ-glutamic semialdehydes – in meat systems

(2011) Mariana Utrera et al.   MEAT SCIENCE

Vacuum skin pack of beef — A consumer friendly alternative

(2011) Åsa Lagerstedt et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Higher drip loss is associated with protein oxidation

(2011) S. Traore et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman 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

Protein oxidation in muscle foods: A review

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

Quantification of protein modification by oxidants

(2009) Clare L. Hawkins et al.   FREE RADICAL BIOLOGY AND MEDICINE

Analysis of Protein Oxidation Markers α-Aminoadipic and γ-Glutamic Semialdehydes in Food Proteins Using Liquid Chromatography (LC)−Electrospray Ionization (ESI)−Multistage Tandem Mass Spectrometry (MS)

(2009) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

(2009) M. Armenteros et al.   MEAT SCIENCE

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere – Effect on shear force, calpain activity, desmin degradation and protein oxidation

(2009) Gunilla Lindahl 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

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