Related references
Note: Only part of the references are listed.Mechanisms and strategies to tailor dry-aged meat flavour
Renyu Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Yue Ge et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2021)
Mechanical Recycling of Packaging Plastics: A Review
Zoe O. G. Schyns et al.
MACROMOLECULAR RAPID COMMUNICATIONS (2021)
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes
Renyu Zhang et al.
MEAT SCIENCE (2021)
Changes in the Food-Related Behaviour of Italian Consumers during the COVID-19 Pandemic
Rosa Maria Fanelli
FOODS (2021)
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility
Renyu Zhang et al.
FOODS (2021)
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies
Julie Nilsen-Nygaard et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
The Covid-19 pandemic and meat supply chains
Jill E. Hobbs
MEAT SCIENCE (2021)
Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef
Renyu Zhang et al.
FOOD CHEMISTRY (2021)
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
Huan Liu et al.
FOODS (2021)
Seaweeds polysaccharides in active food packaging: A review of recent progress
Dietz Carina et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Organic acids as antimicrobial food agents: applications and microbial productions
Hasan Bugra Coban
BIOPROCESS AND BIOSYSTEMS ENGINEERING (2020)
Recent advances in protein derived bionanocomposites for food packaging applications
Muhammad Zubair et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Encapsulation Systems for Antimicrobial Food Packaging Components: An Update
Raquel Becerril et al.
MOLECULES (2020)
Fabrication of high stability active nanofibers encapsulated with pomegranate peel extract using chitosan/PEO for meat preservation
Duraiarasan Surendhiran et al.
FOOD PACKAGING AND SHELF LIFE (2020)
Multilayer packaging: Advances in preparation techniques and emerging food applications
T. Anukiruthika et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Agar-based edible films for food packaging applications - A review
Fatemeh Sadat Mostafavi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria
Aidin Shafipour Yordshahi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials
Roxana Gheorghita (Puscaselu) et al.
COATINGS (2020)
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
Pramila Umaraw et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Cucumis metuliferusFruit Extract Loaded Acetate Cellulose Coatings for Antioxidant Active Packaging
Marina Patricia Arrieta et al.
POLYMERS (2020)
Drivers and barriers toward reducing meat consumption
Isaac Cheah et al.
APPETITE (2020)
Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry
Magdalena A. Olszewska et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging
Yingwu Shi et al.
FOODS (2020)
Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products
Shima Jafarzadeh et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb
Xiong Xiao et al.
MEAT SCIENCE (2020)
Natural antioxidants used in meat products: A brief review
Jessica Souza Ribeiro et al.
MEAT SCIENCE (2019)
Application of nisin as biopreservative of pork meat by dipping and spraying methods
Pamela Oliveira de Souza de Azevedo et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2019)
Thermo-mechanical, morphological and water absorption properties of thermoplastic starch/cellulose composite foams reinforced with PLA
Mohammad M. Hassan et al.
CELLULOSE (2019)
Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef
Renyu Zhang et al.
JOURNAL OF FOOD QUALITY (2019)
Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham
Yujia Zhao et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat
Caterina Agrimonti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Cold plasma treated thyme essential oil/silk fibroin nanofibers against Salmonella Typhimurium in poultry meat
Lin Lin et al.
FOOD PACKAGING AND SHELF LIFE (2019)
Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing
Foteini Pavli et al.
MATERIALS (2019)
Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China
Xue Chen et al.
FOOD RESEARCH INTERNATIONAL (2019)
Possible applications of metal nanoparticles in antimicrobial food packaging
Renata Dobrucka et al.
JOURNAL OF FOOD SAFETY (2019)
Polyamide modified with green tea extract for fresh minced meat active packaging applications
Fabrizio Borzi et al.
FOOD CHEMISTRY (2019)
Gelatin/zein fiber mats encapsulated with resveratrol: Kinetics, antibacterial activity and application for pork preservation
Linlin Li et al.
FOOD HYDROCOLLOIDS (2019)
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness
Regiane Ribeiro-Santos et al.
PACKAGING TECHNOLOGY AND SCIENCE (2018)
Food Packaging: A Comprehensive Review and Future Trends
Jia-Wei Han et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage
Rosa Capita et al.
FOOD MICROBIOLOGY (2018)
Active packaging films with natural antioxidants to be used in meat industry: A review
Ruben Dominguez et al.
FOOD RESEARCH INTERNATIONAL (2018)
Packaging concepts for fresh and processed meat - Recent progresses
Benjamin Schumann et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Farm and abattoir sources of Carnobacterium species and implications for lamb meat spoilage
J. Mills et al.
JOURNAL OF APPLIED MICROBIOLOGY (2018)
Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance
Isabela Rodrigues et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Fabrication of chitosan nanofibers containing tea tree oil liposomes against Salmonella spp. in chicken
Haiying Cui et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages
Insha Kousar Kalem et al.
MEAT SCIENCE (2018)
Dry-aging improves meat quality attributes of grass-fed beef loins
Jordy Berger et al.
MEAT SCIENCE (2018)
Meat packaging solutions to current industry challenges: A review
Benjamin W. B. Holman et al.
MEAT SCIENCE (2018)
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
Yuan H. Brad Kim et al.
MEAT SCIENCE (2018)
A novel active food packaging film for shelf-life extension of minced beef meat
Yasser Shahbazi et al.
JOURNAL OF FOOD SAFETY (2018)
Active and intelligent packaging: The indication of quality and safety
Theeranun Janjarasskul et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits
Djamel Djenane et al.
FOODS (2018)
Active Packaging Applications for Food
Selcuk Yildirim et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products
Marcelo D. Catarino et al.
FOOD CONTROL (2017)
A comprehensive review on the application of active packaging technologies to muscle foods
Ishfaq Ahmed et al.
FOOD CONTROL (2017)
Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage
Behrooz Alizadeh Behbahani et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads
Benjamin W. B. Holman et al.
MEAT SCIENCE (2017)
Development of active, nanoparticle, antimicrobial technologies for muscle based packaging applications
Michael A. Morris et al.
MEAT SCIENCE (2017)
Advancements in meat packaging
Kenneth W. McMillin
MEAT SCIENCE (2017)
Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage
Parviz Hassanzadeh et al.
RADIATION PHYSICS AND CHEMISTRY (2017)
Active and intelligent packaging in meat industry
Zhongxiang Fang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
Daniel Granato et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
Hyun Jung Lee et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2017)
Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads
Caio G. Otoni et al.
FOOD RESEARCH INTERNATIONAL (2016)
Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display
Giselle Pereira Cardoso et al.
MEAT SCIENCE (2016)
Bacteriocins from lactic acid bacteria and their applications in meat and meat products
Weerapong Woraprayote et al.
MEAT SCIENCE (2016)
Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins
Ju-Hui Choe et al.
MEAT SCIENCE (2016)
Use of palladium based oxygen scavenger to prevent discoloration of ham
Simon Hutter et al.
FOOD PACKAGING AND SHELF LIFE (2016)
Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties
Tomas Bolumar et al.
FOOD PACKAGING AND SHELF LIFE (2016)
Bacteriocins: Recent Trends and Potential Applications
Vandana Bali et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging
David Castejon et al.
ANALYTICA CHIMICA ACTA (2015)
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis
Maria Gudjonsdottir et al.
FOOD CHEMISTRY (2015)
Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling
Stefano Molinaro et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Potential application of corn starch edible films with spice essential oils for the shelf life extension of red meat
K. Radha Krishnan et al.
JOURNAL OF APPLIED MICROBIOLOGY (2015)
The Effect of Active Packaging on Minimizing Food Losses: Life Cycle Assessment (LCA) of Essential Oil Component-enabled Packaging for Fresh Beef
Hai Zhang et al.
PACKAGING TECHNOLOGY AND SCIENCE (2015)
Antimicrobial food packaging: potential and pitfalls
Bhanu Malhotra et al.
FRONTIERS IN MICROBIOLOGY (2015)
Active Packaging Coatings
Luis J. Bastarrachea et al.
COATINGS (2015)
Quality attributes of minced pork wrapped with catechin-lysozyme incorporated gelatin film
Pimonpan Kaewprachu et al.
FOOD PACKAGING AND SHELF LIFE (2015)
Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties
Mariana Utrera et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Active and intelligent packaging systems for a modern society
Carolina E. Realini et al.
MEAT SCIENCE (2014)
Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review
John Mills et al.
MEAT SCIENCE (2014)
Advances in antioxidant active food packaging
Joaquin Gomez-Estaca et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
Is food-related lifestyle (FRL) able to reveal food consumption patterns in non-Western cultural environments? Its adaptation and application in urban China
Klaus G. Grunert et al.
APPETITE (2011)
Meat products and consumption culture in the East
Ki-Chang Nam et al.
MEAT SCIENCE (2010)
Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled
Michael W. Peck et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Preserving pre-rigor meat functionality for beef patty production
JR Claus et al.
MEAT SCIENCE (2006)
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan
B Ouattara et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Share Paper
