Research graph
References from Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
External reference
Myoglobin-induced lipid oxidation. A review
10.1021/jf011394w · 2002 · External reference
Metmyoglobin reducing activity. A review
10.1016/j.meatsci.2005.04.032 · 2005 · External reference
The performance of several oxygen scavengers in varying oxygen environments at refrigerated temperatures: implications for low-oxygen modified atmosphere packaging of meat
10.1111/j.1365-2621.2008.01727.x · 2009 · External reference
Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages
10.4315/0362-028x-71.2.293 · 2008 · External reference
Flavour perception of oxidation in beef
10.1016/j.meatsci.2005.07.015 · 2006 · External reference
Review: Lipid and myoglobin oxidations in muscle foods
2008 · External reference
Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media
1980 · External reference
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions
10.1128/aem.00468-06 · 2006 · External reference
Meat and modified atmosphere packaging
1991 · External reference
Effects of polyvinyl chloride overwrap film, high oxygen modified atmosphere packaging, or ultra-low modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebrae, and scapula
10.2527/2006.843694x · 2006 · External reference
Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color
10.2527/jas.2007-0479 · 2008 · External reference
Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color
10.2527/jas.2007-0824 · 2008 · External reference
Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
10.1016/0168-1605(94)00036-6 · 1995 · External reference
Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures
10.2527/jas.2011-4298 · 2012 · External reference
Color and heat denaturation of myoglobin forms in ground beef
10.1111/j.1365-2621.1999.tb15925.x · 1999 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
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 and reversion in carbon monoxide packaged ground beef
10.1016/j.meatsci.2010.02.027 · 2010 · External reference
Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres
10.1111/j.1365-2621.2004.tb09908.x · 2004 · External reference
The eating quality of meat
1998 · External reference
Colour of raw and cooked meat
1992 · External reference
Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging
10.1016/j.meatsci.2012.10.009 · 2013 · 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
Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs
10.1016/s0309-1740(01)00064-x · 2001 · External reference
Lipid and colour stability of meat from lambs fed fresh herbage or concentrate
10.1016/j.meatsci.2009.01.010 · 2009 · External reference
Fresh red meats
2000 · External reference
Review. Current research in meat color
10.1016/j.meatsci.2005.03.003 · 2005 · External reference
Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef
10.1111/j.1365-2621.2006.01342.x · 2007 · External reference
Myoglobin—The link between discoloration and lipid oxidation in muscle and meat
10.1590/s0100-40422006000600024 · 2006 · External reference
Development of a structure-based model for the competitive growth of Listeria innocua in minced chicken breasts
10.1016/j.ijfoodmicro.2010.05.025 · 2010 · External reference
Solid-phase extraction improves thiobarbituric acid method to determine lipid oxidation
10.1111/j.1365-2621.1993.tb09391.x · 1993 · External reference
Oxidative processes and myoglobin
2000 · External reference
Structure–property relationships in osmo-air-dehydrated apricot cubes
10.1016/j.foodres.2004.10.018 · 2005 · External reference
Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging
10.1016/j.meatsci.2008.09.010 · 2009 · External reference
Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties: Impact of oxygen content on lipid oxidation
10.1016/s0963-9969(01)00160-0 · 2002 · External reference
Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability
10.1021/jf048646o · 2005 · External reference
Prevention of transient discoloration of beef
10.1111/j.1365-2621.2001.tb16140.x · 2001 · External reference
Low O2 master bag for beef patties: Effects of primary package permeability and structure
10.1002/pts.2057 · 2014 · External reference
The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a CO2 atmosphere
10.1111/j.1750-3841.2006.00126.x · 2006 · External reference
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
10.1016/j.ijfoodmicro.2004.03.016 · 2004 · External reference
Enzymatic reducing pathways in meat
10.1111/j.1365-2621.1966.tb03261.x · 1966 · External reference
Effects of rigor attainment temperature on meat blooming and color on display
10.1016/s0309-1740(98)00147-8 · 1999 · 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
Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage
10.1016/j.foodres.2009.10.005 · 2010 · External reference
