Abstract
No public abstract is available from the verified source records.
Open public full textRights: UNKNOWN · https://www.elsevier.com/tdm/userlicense/1.0/ · Source: journal-auto-sync:external:CROSSREF_ISSN
Contact and support
Need help, have a question, or want to contact the ResearchHub team?
© 2026 ResearchHub. Built for responsible scholarly connection.
Privacy-aware community infrastructureTomas Bolumar, David LaPeña, Leif H. Skibsted, Vibeke Orlien
Abstract
Rights: UNKNOWN · https://www.elsevier.com/tdm/userlicense/1.0/ · Source: journal-auto-sync:external:CROSSREF_ISSN
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.
Quality considerations with high pressure processing of fresh and value added meat products
10.1016/j.meatsci.2012.04.024 · 2012
Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties
10.1016/j.meatsci.2007.05.015 · 2007
Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef
10.1016/j.meatsci.2014.02.006 · 2014
Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values
10.1016/s0309-1740(02)00132-8 · 2003
Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries
10.1016/j.meatsci.2003.07.004 · 2004
Antioxidant active packaging for chicken meat processed by high pressure treatment
10.1016/j.foodchem.2011.05.082 · 2011
Kinetics of the formation of radicals in meat during high pressure processing
10.1016/j.foodchem.2012.04.013 · 2012
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
10.1016/j.foodchem.2013.10.161 · 2014
High pressure processing (HPP) of foods and its combination with electron beam processing
2014
Effect of rosemary on lipid oxidation in pressure processed, minced chicken breast during refrigerated storage and subsequent heat treatment
10.1007/s00217-005-0013-2 · 2005
Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
10.1016/j.ifset.2006.04.005 · 2007
Antioxidant polyethylene films based on a resveratrol containing clay of interest in food packaging applications
10.1016/j.fpsl.2015.08.004 · 2015
Extension of the display life of lamb with an antioxidant active packaging
10.1016/j.meatsci.2008.04.031 · 2008
Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
10.1016/j.meatsci.2010.12.019 · 2011
Oxidative stability of processed pork. Assay based on ESR-detection of radicals
10.1007/s002170100357 · 2001
Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging
10.1016/j.jfoodeng.2004.11.006 · 2006
High pressure effects on lipid oxidation in minced pork
10.1016/0309-1740(96)84584-0 · 1996
Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat
10.1111/j.1365-2621.1997.tb12229.x · 1997
Use of active packaging structures to control the microbial quality of a ready-to-eat meat product
10.1016/j.foodcont.2012.07.002 · 2013
Bioactive packaging technologies for extended shelf life of meat-based products
10.1016/j.meatsci.2007.07.035 · 2008
A simple method for the isolation and purification of total lipids from animal tissues
10.1016/s0021-9258(18)64849-5 · 1957
Microbial inactivation after high-pressure processing at 600MPa in commercial meat products over its shelf life
10.1016/j.ifset.2004.07.001 · 2004
Ultra high pressure treatments of foods
2002
The effect of storage on the nutritional quality of meat and bone meal
10.1016/j.anifeedsci.2005.08.012 · 2006
The magnetic field as an additional selectivity parameter in fat hydrogenation
10.1007/s11746-997-0192-z · 1997
Supplementation of broiler diets with all-rac-alpha- or a mixture of natural sources RRR- alpha-, gamma-, delta-tocopheryl acetate II: effect on the oxidative stability of raw and precooked broiler meat products
10.3382/ps.0742048 · 1995
Investigation of packaging systems for shelled walnuts based on oxygen absorbers
10.1021/jf021206h · 2003
Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp in cooked ham
10.1016/j.foodcont.2007.06.007 · 2008
Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review
10.1016/j.meatsci.2006.04.024 · 2006
Recent trends in the use of natural antioxidants for meat and meat products
10.1111/1541-4337.12156 · 2015
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
Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle
10.1016/j.foodchem.2007.03.006 · 2007
Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
10.1007/s00217-007-0726-5 · 2008
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
10.1016/j.meatsci.2008.05.028 · 2008
Effect of irradiation, active and modified atmosphere packaging, container oxygen barrier and storage conditions on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)
10.1002/jsfa.4225 · 2011
Mechanism of lipid peroxidation in meat and meat products—a review
2005
Stabilization of beef meat by a new active packaging containing natural antioxidants
10.1021/jf060775c · 2006
Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism
10.1007/s002179900118 · 2000
Antimicrobial food packaging in meat industry
10.1016/s0309-1740(02)00121-3 · 2002
Opportunities and challenges in high pressure processing of foods
10.1080/10408390600626420 · 2007
Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time
10.1007/s00217-004-0931-4 · doi-reference
Food technologies: packaging
10.1016/b978-0-12-378612-8.00273-0 · doi-reference
Plant extracts as natural antioxidants in meat and meat products
10.1016/j.meatsci.2014.03.020 · doi-reference
Active and intelligent packaging systems for a modern society
10.1016/j.meatsci.2014.06.031 · doi-reference