Abstract
Priscila Robertina dos Santos, Carlos M. Donado-Pestana, Eduardo Francisquine Delgado, Francisco Ossamu Tanaka, Carmen J. Contreras-Castillo
Abstract
Authors
Institutions
No ROR-resolved institution is linked to this work yet.
Provenance
crossref
Confidence 100%
unpaywall
Confidence 95%
datacite
Confidence 0%
No local citing links have been materialized yet.
Changes in quality and nutritional composition of foods preserved by gas exchange
10.1111/j.1365-2621.1972.tb03678.x · 1972
Case-ready packaging for red meat
2007
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
Effect of vacuum and modified atmosphere packaging on the quality of pork loin
10.1007/s00217-004-0970-x · 2004
Modified atmosphere packaging affects lipid oxidation
10.1002/pts.828 · 2009
Low-oxygen packaging of fresh meat with carbon monoxide. Meat quality, microbiology and safety
2008
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
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
10.1186/1475-2891-9-10 · 2010
Tissue sulfhydryl groups
10.1016/0003-9861(59)90090-6 · 1959
The calpain system
10.1152/physrev.00029.2002 · 2003
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
Biochemistry of postmortem muscle – Lessons on mechanisms of meat tenderization
10.1016/j.meatsci.2010.05.004 · 2010
Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging
10.1111/j.1365-2621.2002.tb09611.x · 2002
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum
10.1016/j.meatsci.2010.08.004 · 2011
Packaging alternatives to deliver fresh meats using short- or long-term distribution
10.1016/s0963-9969(01)00096-5 · 2001
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
Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage
10.1016/j.fpsl.2013.10.004 · 2014
A formaldehyde–glutaraldehyde fixative of high osmolality for use in electron microscopy
1965
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
10.1038/227680a0 · 1970
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
Metmyoglobin reduction in beef systems as affected by aerobic, anaerobic and carbon monoxide-containing environments
10.1111/j.1365-2621.1978.tb07415.x · 1978
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
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
10.1016/j.meatsci.2007.03.016 · 2007
Where is MAP going? A review and future potential of modified atmosphere packaging for meat
10.1016/j.meatsci.2008.05.028 · 2008
Safety and quality effects in foods stored under modified atmosphere conditions
2010
Fatty acid profile and qualitative characteristics of meat from Zebu steers fed with different oilseeds
10.2527/jas.2010-3553 · 2011
α-Tocopherol stereoisomers in beef as an indicator of vitamin E supplementation in cattle diets
10.1016/j.foodchem.2010.07.023 · 2011
Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain
10.2527/2004.82113254x · 2004
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
10.1016/j.meatsci.2011.01.017 · 2011
Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks
10.1111/j.1745-4573.1991.tb00461.x · 1991
A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products
10.1007/bf01263541 · 1996
A low viscosity epoxy resin embedding medium for electron microscopy
10.1016/s0022-5320(69)90033-1 · 1969
Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes
10.1111/j.1365-2621.2012.03209.x · 2013
Unresolved referenced work
2004
Is Z-disk degradation responsible for postmortem tenderization?
10.2527/1995.7351351x · 1995
Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide
10.1002/pts.1999 · 2014
Oxidative reactions of hemoglobin
10.1016/0076-6879(90)86118-f · 1990
Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball
10.1177/1082013210366779 · 2010
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
No additional external references are available.