Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review

Antioxidant active packaging for chicken meat processed by high pressure treatment

(2011) Tomas Bolumar et al.   FOOD CHEMISTRY

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

An RFID application in the food supply chain: A case study of convenience stores in Taiwan

(2011) I-Hsuan Hong et al.   JOURNAL OF FOOD ENGINEERING

Vacuum skin pack of beef — A consumer friendly alternative

(2011) Åsa Lagerstedt et al.   MEAT SCIENCE

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration

(2011) J.A. Curiel et al.   MEAT SCIENCE

Influence of Modified Atmosphere Packaging on the Survival of Salmonella Enteritidis PT 8 on the Surface of Chilled Chicken Legs

(2010) Radka Hulánková et al.   ACTA VETERINARIA BRNO

Development of Edible Films and Coatings with Antimicrobial Activity

(2010) Carmen A. Campos et al.   Food and Bioprocess Technology

Use of global sensitivity analysis in quantitative microbial risk assessment: Application to the evaluation of a biological time temperature integrator as a quality and safety indicator for cold smoked salmon

(2010) M. Ellouze et al.   FOOD MICROBIOLOGY

Development and characterization of a prototype of a lactic acid–based time–temperature indicator for monitoring food product quality

(2010) Chahattuche Wanihsuksombat et al.   JOURNAL OF FOOD ENGINEERING

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

(2010) R.A. Mancini et al.   MEAT SCIENCE

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

(2010) Yuan H. Kim et al.   MEAT SCIENCE

Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract

(2010) Javier Camo 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

Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum

(2010) Jong Youn Jeong et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

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

Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat

(2009) Hariklia Vaikousi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Applicability of biological time temperature integrators as quality and safety indicators for meat products

(2009) M. Ellouze et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators

(2009) Sandra Stolzenbach et al.   MEAT SCIENCE

Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality

(2009) L. Ramamoorthi et al.   MEAT SCIENCE

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

(2009) S. Limbo et al.   MEAT SCIENCE

The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture

(2009) M. J. Fraqueza et al.   POULTRY SCIENCE

Development of a Microbial Time/Temperature Indicator Prototype for Monitoring the Microbiological Quality of Chilled Foods

(2008) H. Vaikousi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

(2008) M.J. Fraqueza et al.   BRITISH POULTRY SCIENCE

Carbon Dioxide (CO2) Sensors for the Agri-food Industry—A Review

(2008) S. Neethirajan et al.   Food and Bioprocess Technology

Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4°C

(2008) Athina G. Ntzimani et al.   FOOD MICROBIOLOGY

Fadable ink for time–temperature control of food freshness: Novel new time–temperature indicator

(2008) Y. Galagan et al.   FOOD RESEARCH INTERNATIONAL

Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna

(2008) Theofania Tsironi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

EFFICACY OF DIFFERENT STORAGE PRACTICES IN MAINTAINING THE PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF FRESH PORK SAUSAGE

(2008) E. CHIAVARO et al.   JOURNAL OF MUSCLE FOODS

Extension of the display life of lamb with an antioxidant active packaging

(2008) Javier Camo 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

Development and characterization of a new amylase type time–temperature indicator

(2007) Sun Yan et al.   FOOD CONTROL

Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham

(2007) Anna Jofré et al.   FOOD CONTROL

Bioactive packaging technologies for extended shelf life of meat-based products

(2007) Véronique COMA   MEAT SCIENCE

Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product

(2007) Veli Gök et al.   MEAT SCIENCE

Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere

(2007) T. Keokamnerd et al.   POULTRY SCIENCE