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References from Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
2012 · External reference
Effect of light and packaging conditions on the colour stability of sliced ham
10.1016/0309-1740(88)90067-8 · 1988 · External reference
Kinetics and mechanism of thermal-oxidation and photooxidation of nitrosylmyoglobin in aqueous solution
10.1021/jf00022a004 · 1992 · External reference
Sensory characteristics of Iberian ham: Influence of salt content and processing conditions
10.1016/j.meatsci.2003.08.019 · 2004 · External reference
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl
10.1016/j.meatsci.2013.05.004 · 2013 · External reference
Effect of illumination source on the appearance of fresh meat cuts
10.1016/s0309-1740(01)00069-9 · 2001 · External reference
Effect of retail lights on acceptability of salami
10.1016/s0309-1740(03)00094-9 · 2004 · External reference
Retail display lighting type and fresh pork color
10.1111/j.1365-2621.1986.tb13068.x · 1986 · External reference
Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures
10.1016/0309-1740(91)90069-3 · 1991 · External reference
Modified atmosphere packaging technology: A review
10.1002/jsfa.2740670202 · 1995 · External reference
A comparison of the volatile fractions from cured and uncured meat
10.1111/j.1365-2621.1965.tb01811.x · 1965 · External reference
Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions
10.1111/j.1365-2621.2001.tb15603.x · 2001 · External reference
Production of frankfurters with tomato powder as a natural additive
10.1016/j.lwt.2010.07.004 · 2011 · External reference
The biochemical basis for discoloration in fresh meat: A review
10.1111/j.1745-4573.1990.tb00366.x · 1990 · External reference
Chemistry of meat pigments
10.1021/jf60145a003 · 1966 · External reference
Oxygen scavenging films for food application
10.1016/j.profoo.2011.09.036 · 2011 · External reference
The effect of packaging materials and oxygen on the colour stability of sliced bologna
10.1002/pts.2770050608 · 1992 · External reference
Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham
2011 · External reference
Development of pink color in cooked pork
10.1016/s0315-5463(82)72308-9 · 1982 · External reference
The effect of packaging materials on photochemical degradation of cured meat
1984 · External reference
Meat discoloration, effect of wave length of light on the discoloration of cured meats
10.1021/jf60052a004 · 1955 · External reference
Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet
10.2527/1992.7051397x · 1992 · External reference
Determination of critical oxygen level in packages for cooked sliced ham to prevent color fading during illuminated retail display
10.1111/j.1750-3841.2006.00048.x · 2006 · External reference
Study of the correlation between solid colors measured by spectrophotometer and DigiEye
2011 · External reference
Current research in meat color
10.1016/j.meatsci.2005.03.003 · 2005 · External reference
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
2008 · External reference
Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries
10.1016/s0309-1740(01)00155-3 · 2002 · External reference
Mechanism of nitrosylmyoglobin autoxidation: Temperature and oxygen pressure effects on the two consecutive reactions
10.1002/chem.200305368 · 2004 · External reference
Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere
10.1016/s0309-1740(99)00116-3 · 2000 · External reference
Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display
10.1016/j.meatsci.2005.10.003 · 2006 · External reference
Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems
10.1016/j.meatsci.2011.07.007 · 2012 · External reference
Unresolved reference
1995 · External reference
Meat color in retail displays with fluorescent illumination
10.1002/col.20123 · 2005 · External reference
Verkaufsbeleuchtung von Frische-Lebensmitteln: Teil 1: Warenschädigung
2004 · External reference
Economic implications of improved color stability in beef
2000 · External reference
Carbon monoxide as a colorant in cooked or fermented sausages
10.1111/j.1750-3841.2006.00183.x · 2006 · External reference
Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra
10.1016/j.foodchem.2008.12.060 · 2009 · External reference
Unresolved reference
2010 · External reference
New methods for the valuation of hazel nuts, Part III. Determination of oxidation products with headspace gas chromatography
1999 · External reference
