Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage

Oxidative quality and shelf life of meats

James Gray, Eman Gomaa, D.J. Buckley · Meat Science · 1996 · 701 citations

Agriculture, Food Science, Food Chemistry +13

Modified Extraction 2-Thiobarbituric Acid Method for Measuring Lipid Oxidation in Poultry

A.M. SALIH, Denise M. Smith, James F. Price et al. · Poultry Science · 1987 · 547 citations · Full text

Agriculture, Food Science, Poultry Science +17

Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

Dong Uk Ahn, D. G. OLSON, Cheorun Jo et al. · Meat Science · 1998 · 284 citations

Agriculture, Animal Sciences, Food Science +17

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

Oddvin Sørheim, Hilde Nissen, Truls Nesbakken · Meat Science · 1999 · 221 citations

Agriculture, Food Science, Food Packaging +14

Analysis of volatile components and the sensory characteristics of irradiated raw pork

Dong Uk Ahn, Cheorun Jo, D. G. OLSON · Meat Science · 2000 · 216 citations

Agriculture, Food Science, Food Analysis +15