Effects of micro-perforated film on the quality and shelf life improvements of pork loins during chilled storage

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

V. C. Witte, G. F. Krause, Milton E. Bailey · Journal of Food Science · 1970 · 1.3K citations

Agriculture, Biochemistry, Food Science +12

Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition

Marianne Uhre Jakobsen, Grete Bertelsen · Meat Science · 2000 · 252 citations

Agriculture, Animal Sciences, Food Science +17

APPLICATIONS OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS FOR FRESH RED MEATS: REVIEW³

Yanyun Zhao, John Wells, Kenneth McMillin · Journal of Muscle Foods · 1994 · 131 citations

Agriculture, Food Science, Microbiology +17

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

Dorte Juncher, Birgitte Rønn, ElseT Mortensen et al. · Meat Science · 2001 · 107 citations

Agriculture, Animal Sciences, Food Science +16

Changes in colour of beef m. longissimus dorsi muscle during ageing

Kwadwo Owusu Boakye, G.S. Mittal · Meat Science · 1996 · 69 citations

Agriculture, Animal Sciences, Food Science +11