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

P.I. Zakrys-Waliwander; M.G. O’Sullivan; P. Allen; E.E. O’Neill; J.P. Kerry

doi:10.1016/j.foodres.2009.10.005

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

Food Research International ◽

10.1016/j.foodres.2009.10.005 ◽

2010 ◽

Vol 43 (1) ◽

pp. 277-284 ◽

Cited By ~ 25

Author(s):

P.I. Zakrys-Waliwander ◽

M.G. O’Sullivan ◽

P. Allen ◽

E.E. O’Neill ◽

J.P. Kerry

Keyword(s):

Meat Quality ◽

High Oxygen ◽

Modified Atmosphere ◽

Chill Storage ◽

Beef Steaks

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Effects of the combination of moderate electric field and high‐oxygen modified atmosphere packaging on pork meat quality during chill storage

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14299 ◽

2019 ◽

Vol 44 (1) ◽

Cited By ~ 1

Author(s):

Honghai Hu ◽

Liang Zhang ◽

Lili Lu ◽

Feng Huang ◽

Wenbo Chen ◽

...

Keyword(s):

Electric Field ◽

Meat Quality ◽

Modified Atmosphere Packaging ◽

High Oxygen ◽

Modified Atmosphere ◽

Pork Meat ◽

Chill Storage ◽

Moderate Electric Field

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Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

Medicines ◽

10.3390/medicines5010007 ◽

2018 ◽

Vol 5 (1) ◽

pp. 7 ◽

Cited By ~ 3

Author(s):

Sisse Jongberg ◽

Mari Tørngren ◽

Leif Skibsted

Keyword(s):

Green Tea ◽

Protein Oxidation ◽

Sensory Quality ◽

High Oxygen ◽

Modified Atmosphere ◽

Chill Storage

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Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

Food Chemistry ◽

10.1016/j.foodchem.2009.07.054 ◽

2010 ◽

Vol 119 (3) ◽

pp. 918-922 ◽

Cited By ~ 7

Author(s):

Y.H. Kim ◽

J.T. Keeton ◽

M.C. Hunt ◽

J.W. Savell

Keyword(s):

High Oxygen ◽

Modified Atmosphere ◽

Biochemical Characteristics ◽

Beef Steaks ◽

Colour Development

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Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

animal ◽

10.1017/s1751731108002590 ◽

2008 ◽

Vol 2 (9) ◽

pp. 1405-1411 ◽

Cited By ~ 18

Author(s):

I. Álvarez ◽

J. De la Fuente ◽

M.T. Díaz ◽

S. Lauzurica ◽

C. Pérez ◽

...

Keyword(s):

Regression Analysis ◽

Meat Quality ◽

High Oxygen ◽

Modified Atmosphere ◽

Tocopherol Concentration ◽

Lamb Meat ◽

Quality Stability

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Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks

Meat Science ◽

10.1016/j.meatsci.2010.12.027 ◽

2011 ◽

Vol 88 (1) ◽

pp. 198-202 ◽

Cited By ~ 35

Author(s):

P.I. Zakrys-Waliwander ◽

M.G. O'Sullivan ◽

H. Walsh ◽

P. Allen ◽

J.P. Kerry

Keyword(s):

High Oxygen ◽

Modified Atmosphere ◽

Beef Steaks

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Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2007.08.029 ◽

2007 ◽

Vol 119 (3) ◽

pp. 340-345 ◽

Cited By ~ 51

Author(s):

Elina J. Vihavainen ◽

K. Johanna Björkroth

Keyword(s):

Value Added ◽

High Oxygen ◽

Modified Atmosphere ◽

Beef Steaks ◽

Leuconostoc Gelidum

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The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage

Food Research International ◽

10.1016/j.foodres.2021.110872 ◽

2021 ◽

pp. 110872

Author(s):

Jun Yang ◽

Xiaoyin Yang ◽

Rongrong Liang ◽

Lixian Zhu ◽

Yanwei Mao ◽

...

Keyword(s):

Carbon Dioxide ◽

Bacterial Communities ◽

High Oxygen ◽

Modified Atmosphere ◽

Chilled Storage ◽

Beef Steaks ◽

Packaged Beef

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Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

Meat Science ◽

10.1016/j.meatsci.2013.03.032 ◽

2013 ◽

Vol 94 (4) ◽

pp. 447-454 ◽

Cited By ~ 23

Author(s):

K.M. Murphy ◽

M.N. O'Grady ◽

J.P. Kerry

Keyword(s):

Shelf Life ◽

High Oxygen ◽

Modified Atmosphere ◽

Beef Steaks ◽

Quality And Shelf Life

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Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere Packaging

Journal of Food Science ◽

10.1111/j.1365-2621.2004.tb09923.x ◽

2006 ◽

Vol 69 (9) ◽

pp. C721-C725 ◽

Cited By ~ 22

Author(s):

M. Seyfert ◽

R.A. Mancini ◽

M.C. Hunt

Keyword(s):

Modified Atmosphere Packaging ◽

Ground Beef ◽

High Oxygen ◽

Modified Atmosphere ◽

Beef Patties

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Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere

LWT ◽

10.1016/j.lwt.2021.112633 ◽

2021 ◽

pp. 112633

Author(s):

Yuqing Shen ◽

Xiuxia Guo ◽

Xiuping Li ◽

Wenhui Wang ◽

Shouyin Wang ◽

...

Keyword(s):

Meat Quality ◽

Protein Carbonylation ◽

High Oxygen ◽

Oxygen Atmosphere ◽

Cross Linking ◽

Protein Cross Linking

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