Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

M.S. BREWER, Lingtao Zhu, B S Bidner et al. · Meat Science · 2001 · 268 citations

Animal Physiology, Nutrition, Animal Performance +13

Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Melvin C. Hunt, Oddvin Sørheim, Erik Slinde · Journal of Food Science · 1999 · 240 citations

Animal Physiology, Food Chemistry, Nutrition +14

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

Storage Life, High Carbon Dioxide, Meat Packaging +9

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

Liza John, Daren P. Cornforth, Charles E. Carpenter et al. · Meat Science · 2004 · 220 citations

Food Chemistry, Meat Packaging, Food Analysis +6

New packaging technologies for the 21st century

Scott J Eilert · Meat Science · 2005 · 151 citations

Advanced Packaging, Industrial Design, Chip-scale Package +10