Where is MAP Going? A review and future potential of modified atmosphere packaging for meat.
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Intelligent packaging in meat industry: An overview of existing solutionsThe Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage.Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage.Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated StorageAntioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other PoultryEffect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated StorageEffect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature.Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃.Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods.Performance of Poly(lactic acid) Surface Modified Films for Food Packaging Application.Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products.Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety.Quality of meat products packaged and stored under vacuum and modified atmosphere conditions.The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs.Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.Fresh meat packaging: consumer acceptance of modified atmosphere packaging including carbon monoxide.Modeling the Effect of Modified Atmospheres on Conidial Germination of Fungi from Dairy Foods.A lab-on-a-chip-based multiplex platform to detect potential fraud of introducing pig, dog, cat, rat and monkey meat into the food chain.Lab-on-a-chip-based PCR-RFLP assay for the confirmed detection of short-length feline DNA in food.Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging.Assessing the freshness of meat by using quantum-behaved particle swarm optimization and support vector machine.Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops.Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere.The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions.An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef.RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.Effect of packaging during storage time on retail display microbial population of beef strip loins from two different production systems.Shelf-Life Extension of Chill-Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2.Effects of extended aging and modified atmospheric packaging on beef top loin steak color.Gas Permeability and Permselectivity of Poly(L-Lactic Acid)/SiOx Film and Its Application in Equilibrium-Modified Atmosphere Packaging for Chilled Meat.Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere.Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.Synergistic effect of spice extracts and modified atmospheric packaging towards non-thermal preservation of chicken meat under refrigerated storage.Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics.Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study.Physicochemical properties of Pseudomonas fragi isolates response to modified atmosphere packaging.Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage.
P2860
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P2860
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat.
description
article científic
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article scientifique
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articol științific
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articolo scientifico
@it
artigo científico
@gl
artigo científico
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artigo científico
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artikel ilmiah
@id
artikull shkencor
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artículo científico
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name
Where is MAP Going? A review a ...... atmosphere packaging for meat.
@en
Where is MAP Going? A review a ...... atmosphere packaging for meat.
@nl
type
label
Where is MAP Going? A review a ...... atmosphere packaging for meat.
@en
Where is MAP Going? A review a ...... atmosphere packaging for meat.
@nl
prefLabel
Where is MAP Going? A review a ...... atmosphere packaging for meat.
@en
Where is MAP Going? A review a ...... atmosphere packaging for meat.
@nl
P1433
P1476
Where is MAP Going? A review a ...... atmosphere packaging for meat.
@en
P2093
Kenneth W McMillin
P356
10.1016/J.MEATSCI.2008.05.028
P577
2008-06-24T00:00:00Z