Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork

Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse

(2016) Joshua M. Lyte et al.   FOOD CONTROL

Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

(2016) Elina Jääskeläinen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives

(2015) J. Stoops et al.   FOOD MICROBIOLOGY

Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

(2015) Concetta Maria Messina et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2015) Maurice G. O'Sullivan et al.   MEAT SCIENCE

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

(2015) Yulong Bao et al.   MEAT SCIENCE

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

(2013) K.M. Murphy et al.   MEAT SCIENCE

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

(2013) M. Vitale et al.   MEAT SCIENCE

Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

(2013) Sisse Jongberg et al.   Food Packaging and Shelf Life

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

(2012) Oluwafemi J. Caleb et al.   Food and Bioprocess Technology

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

(2012) Xin Li et al.   MEAT SCIENCE

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

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

(2011) Virginia Celia Resconi et al.   JOURNAL OF FOOD SCIENCE

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang et al.   FOOD CHEMISTRY

Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

(2009) P.I. Zakrys-Waliwander et al.   FOOD RESEARCH INTERNATIONAL

Quantitative and qualitative determination of acid value of peanut oil using near-infrared spectrometry

(2009) Yulan Rao et al.   JOURNAL OF FOOD ENGINEERING

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

(2008) Kenneth W. McMillin   MEAT SCIENCE