14 research outputs found
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
No full textEffect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork
No full textEffect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage
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Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salami
No full textModified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance
No full textRegulation of calpain-1 activity and protein proteolysis by protein nitrosylation in postmortem beef
No full textL-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
No full textQuality of meat products packaged and stored under vacuum and modified atmosphere conditions
No full textChanges of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat
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