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Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

PloS one, 2020-04, Vol.15 (4), p.e0230928-e0230928

2020

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Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display

Meat science, 2017-07, Vol.129, p.88-92

2017

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Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals

Food quality and preference, 2012-04, Vol.24 (1), p.171-178

2012

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Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

Journal of food protection, 2014-07, Vol.77 (7), p.1133-1141

2014

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Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging

Journal of agricultural and food chemistry, 2009-03, Vol.57 (5), p.1705-1710

2009

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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Meat science, 2014-02, Vol.96 (2), p.695-703

2014

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The effects of carbon monoxide on Atlantic salmon ( Salmo salar L.)

Food chemistry, 2011-08, Vol.127 (4), p.1706-1711

2011

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Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis

Meat science, 2013-11, Vol.95 (3), p.451-457

2013

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The Impact of Residual O 2 , Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Journal of food quality, 2019-10, Vol.2019, p.1-8

2019

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Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3563-3570

2009

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Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Journal of food safety, 2018-02, Vol.38 (1), p.e12421-n/a

2018

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The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Journal of food quality, 2019, Vol.2019

2019

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Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production

Meat science, 2012-03, Vol.90 (3), p.858-864

2012

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New procedure for improving precision and accuracy of instrumental color measurements of beef

Meat science, 2012-07, Vol.91 (3), p.223-231

2012

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Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef

Meat science, 2004-06, Vol.67 (2), p.231-236

2004

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American Meat Science Association Guidelines for Meat Color Measurement

Meat and muscle biology, 2022, Vol.6 (4)

2022

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Effects of food ingredients and oxygen exposure on premature browning in cooked beef

Meat science, 2013-01, Vol.93 (1), p.105-110

2013

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Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum

Meat science, 2005-03, Vol.69 (3), p.441-449

2005

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Effects of Storage Atmosphere and Heme State on the Color and Visible Reflectance Spectra of Salmon (Salmo salar) Fillets

Journal of agricultural and food chemistry, 2011-07, Vol.59 (14), p.7825-7831

2011

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The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide

Meat science, 1999-06, Vol.52 (2), p.157-164

1999

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Muscle stretching techniques for improving meat tenderness

Trends in Food Science & Technology, 2002-04, Vol.13 (4), p.127-135

2002

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Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat

Trends in food science & technology, 1997-09, Vol.8 (9), p.307-312

1997

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The effect of packaging materials and oxygen on the colour stability of sliced bologna

Packaging technology & science, 1992-11, Vol.5 (6), p.313-320

1992

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Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide

Meat science, 2006-07, Vol.73 (3), p.459-466

2006

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Meat packaging for improved quality, reduced food waste

National Provisioner, 2018-10, Vol.232 (10), p.12-13

2018

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Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display

Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging

Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

The effects of carbon monoxide on Atlantic salmon ( Salmo salar L.)

Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis

The Impact of Residual O 2 , Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production

New procedure for improving precision and accuracy of instrumental color measurements of beef

Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef

American Meat Science Association Guidelines for Meat Color Measurement

Effects of food ingredients and oxygen exposure on premature browning in cooked beef

Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum

Effects of Storage Atmosphere and Heme State on the Color and Visible Reflectance Spectra of Salmon (Salmo salar) Fillets

The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide

Muscle stretching techniques for improving meat tenderness

Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat

The effect of packaging materials and oxygen on the colour stability of sliced bologna

Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide

Meat packaging for improved quality, reduced food waste

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