Influence of Skin Packaging on Raw Beef Quality: A Review

The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks

(2017) Lauren Anne Van Rooyen et al.   MEAT SCIENCE

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

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

(2016) Anna SAKOWSKA et al.   Food Science and Technology

Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days

(2016) Joanna Łopacka et al.   MEAT SCIENCE

Elucidating the Indirect Contributions of Packaging to Sustainable Development: A Terminology of Packaging Functions and Features

(2016) Helena Lindh et al.   PACKAGING TECHNOLOGY AND SCIENCE

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

(2016) Anna SAKOWSKA et al.   Food Science and Technology

Lactic acid bacteria and their controversial role in fresh meat spoilage

(2015) Vasileios Pothakos et al.   MEAT SCIENCE

The effect of retail packaging method on objective and consumer assessment of beef quality traits

(2015) Geert Geesink et al.   MEAT SCIENCE

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Vacuum skin packaging and its effect on selected properties of beef and pork meat

(2014) Josef Kameník et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

(2014) Stéphane Chaillou et al.   ISME Journal

Evaluation of three vacuum packaging methods for retail beef loin cuts

(2014) Phillip E. Strydom et al.   MEAT SCIENCE

Microbiological and Physicochemical Quality Evaluation of Vacuum-Packed Argentine Beef Imported into Italy

(2013) S. Stella et al.   JOURNAL OF FOOD QUALITY

Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef

(2013) S. Chaillou et al.   MEAT SCIENCE

Type of packaging affects the colour stability of vitamin E enriched beef

(2012) Renata T. Nassu et al.   FOOD CHEMISTRY

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

Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems Caracterización molecular de bacterias ácido-lácticas aisladas a partir de carne de ternera envasada al vacío de modo tradicional y mediante un sistema avanzado

(2011) A. Samuel et al.   CyTA-Journal of Food

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

Vacuum skin pack of beef — A consumer friendly alternative

(2011) Åsa Lagerstedt et al.   MEAT SCIENCE

Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack

(2010) C. Pennacchia et al.   FOOD MICROBIOLOGY

Characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism

(2010) T.T. Nieminen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Scandinavian consumer preference for beef steaks packed with or without oxygen

(2010) M.D. Aaslyng et al.   MEAT SCIENCE

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou 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

Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi

(2008) Marianne N. Lund et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef

(2008) Ina Clausen et al.   PACKAGING TECHNOLOGY AND SCIENCE

Association between animal, transportation, slaughterhouse practices, and meat pH in beef

(2007) N. Mach 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