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Fresh Meat Packaging: Consumer Acceptance of Modified Atmosphere Packaging including Carbon Monoxide

Journal of food protection, 2013, Vol.76 (1), p.99-107

2013

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Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties

Food chemistry, 2024-10, Vol.456, p.140022, Article 140022

2024

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Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Meat science, 2018-11, Vol.145, p.352-362

2018

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Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

Foods, 2021-11, Vol.10 (11), p.2783

2021

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High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Meat science, 2010-08, Vol.85 (4), p.759-767

2010

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Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

Meat science, 2016-11, Vol.121, p.285-291

2016

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Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme

Meat science, 2020-08, Vol.166, p.108111-108111, Article 108111

2020

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Effects of Microbial Inhibitors and Modified Atmosphere Packaging on Growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on Quality Attributes of Injected Pork Chops and Sliced Cured Ham

Journal of food protection, 2006-11, Vol.69 (11), p.2671-2680

2006

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Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly

Meat science, 2018-01, Vol.135, p.115-122

2018

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Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?

Meat science, 2016-11, Vol.121, p.324-332

2016

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Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere

Meat science, 2010-11, Vol.86 (3), p.852-858

2010

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Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life

Journal of food protection, 2007-04, Vol.70 (4), p.937-942

2007

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The effects of aging on moisture-enhanced pork loins

Meat science, 2004-03, Vol.66 (3), p.519-524

2004

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Irradiation-induced cured ham color fading and regeneration

Journal of food science, 2005-05, Vol.70 (4), p.C281-C285

2005

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effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Journal of food science, 2005-05, Vol.70 (4), p.S262-S266

2005

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Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters

Journal of food science, 2005-03, Vol.70 (2), p.S123-S127

2005

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Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna

Meat and muscle biology, 2020-04, Vol.4 (1)

2020

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Quality Control

Handbook of Fermented Meat and Poultry, 2014, p.461-467

2014

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Quality Assurance Plan

Handbook of Fermented Meat and Poultry, 2014, p.487-493

2014

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Fresh Meat Packaging: Consumer Acceptance of Modified Atmosphere Packaging including Carbon Monoxide

Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme

Effects of Microbial Inhibitors and Modified Atmosphere Packaging on Growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on Quality Attributes of Injected Pork Chops and Sliced Cured Ham

Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly

Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?

Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere

Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life

The effects of aging on moisture-enhanced pork loins

Irradiation-induced cured ham color fading and regeneration

effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters

Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna

Quality Control

Quality Assurance Plan

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