Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

Protein Oxidation: Basic Principles and Implications for Meat Quality

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

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

(2012) Ioannis S. Arvanitoyannis et al.   Food and Bioprocess Technology

“Muscle to meat” molecular events and technological transformations: The proteomics insight

(2012) Gianluca Paredi et al.   Journal of Proteomics

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

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

(2012) José M. Lorenzo 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

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage

(2011) S. Xiao et al.   POULTRY SCIENCE

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

(2010) Wangang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan 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

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

Disulfide bond within µ-calpain active site inhibits activity and autolysis

(2008) René Lametsch et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force

(2008) C. B. Li et al.   Food and Bioprocess Technology

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

(2008) Youling L. Xiong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Kenneth W. McMillin   MEAT SCIENCE

Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels

(2008) D.J. Pulford 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