Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere

The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum

(2015) Josef Kameník et al.   FOOD CONTROL

The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on Turkey breast cutlets

(2015) Divek V.T. Nair et al.   FOOD MICROBIOLOGY

Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets

(2014) H. Meredith et al.   FOOD MICROBIOLOGY

Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage

(2014) M. Lerasle et al.   Innovative Food Science & Emerging Technologies

Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

(2013) Mariana Utrera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of Ready-to-Cook Marinated Chicken Drumsticks as Affected by Modified Atmosphere Packaging during Refrigerated Storage

(2012) Esra Dogu-Baykut et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck

(2012) Yan Dai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem

(2012) Sidang Wang et al.   MEAT SCIENCE

Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks

(2012) A. Al-Nehlawi et al.   MEAT SCIENCE

Shelf life of packaged sliced dry fermented sausage under different temperature

(2012) Mario Ščetar et al.   MEAT SCIENCE

Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions

(2011) C. Leygonie et al.   FOOD CHEMISTRY

The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat

(2011) Ozlem Kizilirmak Esmer et al.   MEAT SCIENCE

Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat

(2011) Enver Baris Bingol et al.   MEAT SCIENCE

The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions

(2010) M. Karpińska-Tymoszczyk   BRITISH POULTRY SCIENCE

Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage

(2010) Ruiz-Capillas Claudia et al.   FOOD CONTROL

Diversity of the Predominant Spoilage Bacteria in Water-Boiled Salted Duck during Storage

(2010) Fang Liu et al.   JOURNAL OF FOOD SCIENCE

Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life

(2008) T. Economou et al.   FOOD CHEMISTRY

Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets

(2008) A. Patsias et al.   FOOD MICROBIOLOGY