Concepedia

Packaged Meat Oxidation

Packaged Meat Oxidation is a chemical degradation process in which oxygen reacts with lipids and pigments in meat products during storage, leading to rancidity, color changes, and quality deterioration specific to sealed packaging environments.

54

Publications

3.1K

Citations

204

Authors

72

Institutions

Publications per year

2017–2026

18

Parents

Publications

54

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig et al. · Meat Science · 2012 · 251 citations

, , +17

Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

Djamel Djenane, Armida Sánchez‐Escalante, José Antonio Beltrán et al. · Food Chemistry · 2002 · 162 citations

, , +12

Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract

Javier Camo, Alberto Lorés, Djamel Djenane et al. · Meat Science · 2010 · 147 citations

, , +16

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

P.I. Zakrys-Waliwander, Maurice G. O’Sullivan, Eileen O’Neill et al. · Food Chemistry · 2011 · 139 citations

, , +17

Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions

Djamel Djenane, Armida Sánchez‐Escalante, José Antonio Beltrán et al. · Journal of Food Science · 2001 · 137 citations

, , +17

1–5 of 54

Authors

204

  1. PR
    Pedro Roncalés

    Universidad de Zaragoza, Spain

    5 publications · 486 citations

    5

    h-index

  2. JA
    José Antonio Beltrán

    Universidad de Zaragoza, Spain

    5 publications · 486 citations

    5

    h-index

  3. DU
    Dong Uk Ahn

    Iowa State University, United States

    4 publications · 220 citations

    4

    h-index

  4. DD
    Djamel Djenane

    Mouloud Mammeri University of Tizi-Ouzou, Algeria

    3 publications · 446 citations

    3

    h-index

  5. JP
    Joe P. Kerry

    University College Cork, Ireland

    3 publications · 256 citations

    3

    h-index

1–5 of 204

Institutions

72

  1. Iowa State University

    Ames, United States

    5 h-index

    15 publications

    698 citations

  2. Universidad de Zaragoza

    Zaragoza, Spain

    5 h-index

    21 publications

    2.1K citations

  3. University College Cork

    Cork, Ireland

    3 h-index

    12 publications

    945 citations

  4. Centre de Recherche en Nutrition Humaine d'Auvergne

    Clermont-Ferrand, France

    2 h-index

    3 publications

    215 citations

  5. University of Kentucky

    Lexington, United States

    2 h-index

    7 publications

    218 citations

  6. Fraunhofer Institute for Process Engineering and Packaging

    Freising, Germany

    2 h-index

    6 publications

    366 citations

  7. Kansas State University

    Manhattan, United States

    2 h-index

    4 publications

    127 citations

  8. Nanjing Agricultural University

    Nanjing, China

    2 h-index

    7 publications

    582 citations

1–8 of 72

Venues

  1. Meat Science

    14 publications · 1K citations

    14

    h-index

  2. Journal of Food Science

    JFS · 6 publications · 273 citations

    6

    h-index

  3. Food Chemistry

    6 publications · 466 citations

    6

    h-index

  4. Journal of Agricultural and Food Chemistry

    3 publications · 184 citations

    3

    h-index

  5. 3

    h-index

1–5