 |
|
Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage
Sun Moon Kang (Kang SM), Geunho Kang (Kang G), Pil-Nam Seong (Seong PN), Beomyoung Park (Park B), Soohyun Cho (Cho S)
Asian-Australas J Anim Sci. 2014;27(9):1336-1344. Published online 2014 Aug 20 DOI: https://doi.org/10.5713/ajas.2014.14136
|
|
Citations to this article as recorded by
 Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period
Asaad R. Al-Hilphy, Majid H. Al-Asadi, Jalilah H. Khalaf, Amin Mousavi Khaneghah, Muhammad Faisal Manzoor, Rijwan Khan
Journal of Food Quality.2022; 2022: 1. CrossRef Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls
Fangfang Wang, Rongrong Liang, Yimin Zhang, Shujuan Gao, Lixian Zhu, Lebao Niu, Xin Luo, Yanwei Mao, David L. Hopkins
Meat Science.2021; 171: 108292. CrossRef The impact of ultrasound and vacuum pack on quality properties of beef after modified atmosphere on display
Ivan Adrian Garcia‐Galicia, Mariana Huerta‐Jimenez, Carolina Morales‐Piñon, Sergio Diaz‐Almanza, Luis Manuel Carrillo‐Lopez, Raul Reyes‐Villagrana, Christopher Estepp, Alma Delia Alarcon‐Rojo
Journal of Food Process Engineering.2020;[Epub] CrossRef The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes
Marta Brodowska, Dominka Guzek, Artur Jóźwik, Dominika Głąbska, Jolanta Godziszewska, Iwona Wojtasik-Kalinowska, Magdalena Zarodkiewicz, Magdalena Gantner, Agnieszka Wierzbicka
LWT.2019; 99: 576. CrossRef Nutrient oxidation in pork loin is influenced by feed supplementation and packing methods
Jolanta Godziszewska, Dominika Guzek, Dominika Głąbska, Artur Jóźwik, Marta Brodowska, Krzysztof Głąbski, Magdalena Zarodkiewicz, Magdalena Gantner, Agnieszka Wierzbicka
Journal of Food Composition and Analysis.2017; 56: 18. CrossRef Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12 days
Joanna Łopacka, Andrzej Półtorak, Agnieszka Wierzbicka
Meat Science.2016; 119: 147. CrossRef Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks
A. Sakowska, D. Guzek, D. Głąbska, A. Wierzbicka
Meat Science.2016; 121: 182. CrossRef Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef
Soohyun Cho, Geunho Kang, Pil-Nam Seong, Beomyoung Park, Sun Moon Kang
Meat Science.2015; 108: 44. CrossRef Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats
Kazeem Dauda Adeyemi, Azad Behnan Sabow, Rafiat Morolayo Shittu, Roselina Karim, Saiful Anuar Karsani, Awis Qurni Sazili
CyTA - Journal of Food.2015; : 1. CrossRef
|