Research graph
References from Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C. Local targets link to admitted publications; unresolved targets remain external evidence.
Changes in quality and nutritional composition of foods preserved by gas exchange
10.1111/j.1365-2621.1972.tb03678.x · 1972 · External reference
Case-ready packaging for red meat
2007 · External reference
Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed
10.1016/j.meatsci.2013.11.014 · 2014 · External reference
Effect of vacuum and modified atmosphere packaging on the quality of pork loin
10.1007/s00217-004-0970-x · 2004 · External reference
Modified atmosphere packaging affects lipid oxidation
10.1002/pts.828 · 2009 · External reference
Low-oxygen packaging of fresh meat with carbon monoxide. Meat quality, microbiology and safety
2008 · External reference
Relationship of myofibril fragmentation index to certain chemical physical and sensory characteristics of bovine longissimus muscle
10.1111/j.1365-2621.1978.tb15263.x · 1978 · External reference
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
10.1186/1475-2891-9-10 · 2010 · External reference
Tissue sulfhydryl groups
10.1016/0003-9861(59)90090-6 · 1959 · External reference
The calpain system
10.1152/physrev.00029.2002 · 2003 · External reference
Proteolysis of specific muscle structural proteins by μ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle
10.2527/1996.745993x · 1996 · External reference
Biochemistry of postmortem muscle – Lessons on mechanisms of meat tenderization
10.1016/j.meatsci.2010.05.004 · 2010 · External reference
Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging
10.1111/j.1365-2621.2002.tb09611.x · 2002 · External reference
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum
10.1016/j.meatsci.2010.08.004 · 2011 · External reference
Packaging alternatives to deliver fresh meats using short- or long-term distribution
10.1016/s0963-9969(01)00096-5 · 2001 · External reference
Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
10.1016/j.meatsci.2004.08.013 · 2005 · External reference
10.1016/j.fpsl.2013.10.004 · 2014 · Admitted local publication
A formaldehyde–glutaraldehyde fixative of high osmolality for use in electron microscopy
1965 · External reference
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
10.1038/227680a0 · 1970 · External reference
Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times
10.1016/j.meatsci.2010.08.010 · 2011 · External reference
Metmyoglobin reduction in beef systems as affected by aerobic, anaerobic and carbon monoxide-containing environments
10.1111/j.1365-2621.1978.tb07415.x · 1978 · External reference
Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures
10.1016/j.meatsci.2009.08.035 · 2010 · External reference
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
10.1016/j.meatsci.2007.03.016 · 2007 · External reference
Where is MAP going? A review and future potential of modified atmosphere packaging for meat
10.1016/j.meatsci.2008.05.028 · 2008 · External reference
Safety and quality effects in foods stored under modified atmosphere conditions
2010 · External reference
Fatty acid profile and qualitative characteristics of meat from Zebu steers fed with different oilseeds
10.2527/jas.2010-3553 · 2011 · External reference
α-Tocopherol stereoisomers in beef as an indicator of vitamin E supplementation in cattle diets
10.1016/j.foodchem.2010.07.023 · 2011 · External reference
Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain
10.2527/2004.82113254x · 2004 · External reference
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
10.1016/j.meatsci.2011.01.017 · 2011 · External reference
Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks
10.1111/j.1745-4573.1991.tb00461.x · 1991 · External reference
A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products
10.1007/bf01263541 · 1996 · External reference
A low viscosity epoxy resin embedding medium for electron microscopy
10.1016/s0022-5320(69)90033-1 · 1969 · External reference
Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes
10.1111/j.1365-2621.2012.03209.x · 2013 · External reference
Unresolved reference
2004 · External reference
Is Z-disk degradation responsible for postmortem tenderization?
10.2527/1995.7351351x · 1995 · External reference
Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide
10.1002/pts.1999 · 2014 · External reference
Oxidative reactions of hemoglobin
10.1016/0076-6879(90)86118-f · 1990 · External reference
Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball
10.1177/1082013210366779 · 2010 · External reference
Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere
10.1016/j.meatsci.2007.10.030 · 2008 · External reference
