4.7 Article

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Protein Oxidation: Basic Principles and Implications for Meat Quality

Wangang Zhang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Review Food Science & Technology

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review

Ioannis S. Arvanitoyannis et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Review Biochemical Research Methods

Muscle to meat molecular events and technological transformations: The proteomics insight

Gianluca Paredi et al.

JOURNAL OF PROTEOMICS (2012)

Article Food Science & Technology

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

Jose M. Lorenzo et al.

MEAT SCIENCE (2012)

Article Agriculture, Multidisciplinary

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Wangang Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Review Food Science & Technology

Protein oxidation in muscle foods: A review

Marianne N. Lund et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2011)

Review Food Science & Technology

Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization

Elisabeth Huff Lonergan et al.

MEAT SCIENCE (2010)

Article Agriculture, Multidisciplinary

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

Youling L. Xiong et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Engineering, Manufacturing

Modified Atmosphere Packaging Affects Lipid Oxidation, Myofibrillar Fragmentation Index and Eating Quality of Beef

Ina Clausen et al.

PACKAGING TECHNOLOGY AND SCIENCE (2009)

Article Biochemistry & Molecular Biology

Disulfide bond within μ-calpain active site inhibits activity and autolysis

Rene Lametsch et al.

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2008)

Article Food Science & Technology

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

Kenneth W. McMillin

MEAT SCIENCE (2008)

Article Food Science & Technology

Characterization and identification of lactic acid bacteria in morcilla de Burgos

EM Santos et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)

Article Food Science & Technology

The effects of aging on moisture-enhanced pork loins

KJ Davis et al.

MEAT SCIENCE (2004)

Article Chemistry, Applied

Thermal denaturation and aggregation of threadfin bream actomyosin

J Yongsawatdigul et al.

FOOD CHEMISTRY (2003)

Review Food Science & Technology

Role of muscle endopeptidases and their inhibitors in meat tenderness

MA Sentandreu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)

Review Food Science & Technology

Packaging alternatives to deliver fresh meats using short- or long-term distribution

LE Jeremiah

FOOD RESEARCH INTERNATIONAL (2001)