Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties (Englisch)
- Neue Suche nach: Lorenzo, J. M.
- Neue Suche nach: Sineiro, J.
- Neue Suche nach: Amado, I. R.
- Neue Suche nach: Franco, D.
- Neue Suche nach: Lorenzo, J. M.
- Neue Suche nach: Sineiro, J.
- Neue Suche nach: Amado, I. R.
- Neue Suche nach: Franco, D.
In:
MEAT SCIENCE
;
96
, 1
;
526-534
;
2014
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
-
Beteiligte:Lorenzo, J. M. ( Autor:in ) / Sineiro, J. ( Autor:in ) / Amado, I. R. ( Autor:in ) / Franco, D. ( Autor:in )
-
Erschienen in:MEAT SCIENCE ; 96, 1 ; 526-534
-
Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
-
Erscheinungsdatum:01.01.2014
-
Format / Umfang:9 pages
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 641.36
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 641.36 -
Datenquelle:
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- 480
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Oxidation of cooked ground beef links from cattle fed distiller's grains in different phases of productionBuntyn, B.D. J.O. et al. | 2014
- 481
-
Controlling Listeria monocytogenes and Leuconostoc mesenteroides in an uncured deli-style turkey breast using a clean label antimicrobialWeyker, R. et al. | 2014
- 481
-
High hydrostatic pressure minimizes formation of biogenic amines in refrigerated caiman meatCanto, A.C.V.C.S. et al. | 2014
- 482
-
Survival and growth of Listeria monocytogenes on deli roast beef during refrigeration storageBroady, J. et al. | 2014
- 482
-
Cultured corn sugar and vinegar as a clean label antimicrobial solution in ready-to-eat meatsSijtsema, P. et al. | 2014
- 483
-
Processors' perceptions of mold on meat and in processing plant environments in KansasChristiansen, A.R. et al. | 2014
- 483
-
Reduction of pathogenic bacteria in ground beef using a Lactobacillus-based biological interventionBrooks, V.K. J.C. et al. | 2014
- 484
-
Establishment of non-O157 Shiga Toxin-Producing Escherichia coli (STEC) baseline of retail ground beef in the United StatesLoneragan, Y.T. G.H. et al. | 2014
- 484
-
Validation of D- and Z-values for Listeria monocytogenes, Salmonella and Shiga-toxin producing Escherichia coli in ready-to-eat meat and poultry productsKing, A.M. et al. | 2014
- 485
-
Efficacy of Cheddar and Edam whey in reducing oxidative degradation of cubed beef steakHaque, Z.Z. et al. | 2014
- 485
-
Reduction of Salmonella in cattle subiliac lymph nodes in a research feedlot setting using a Lactobacillus acidophilus (NP51) based pre-harvest interventionLoneragan, J.L. G.H. et al. | 2014
- 486
-
Assessment of physical and chemical multi-hurdle decontamination approach using organic acids to enhance microbial properties of beef trimmingsPohlman, J.A. F.W. et al. | 2014
- 486
-
Survival comparison of Shiga toxin producing Escherichia coli (STEC) O26 and farm isolated O26 in ground beefPalmer, C. et al. | 2014
- 487
-
Evaluation of carcass washing technologies in a commercial slaughter facilityWyatt, R.P. et al. | 2014
- 487
-
Reduction of Escherichia coli O157 and non-O157 O groups in the feces of commercial feedlot cattle using a high-dose of NP51, a Lactobacillus-based pre-harvest interventionBrashears, A. M. et al. | 2014
- 488
-
Prevalence and serogroup type of Salmonella spp. in feedlot lamb fecal and hide samples before and after harvestBraden, W. K. et al. | 2014
- 488
-
Salmonella presence in lymph nodes and tonsils of swine harvested in Cancun and Merida, MexicoRuiz, H. et al. | 2014
- 489
-
Inhibition of foodborne pathogens in “no nitrate- or nitrite-added” bacon brine and baconMckeith, A.G. et al. | 2014
- 489
-
Evaluation of process control to prevent contamination of beef with non-O157 Shiga toxin-producing Escherichia coli (STEC) in U.S. export abattoirs in Honduras and NicaraguaChaves, B.D. et al. | 2014
- 489
-
Salmonella prevalence in beef lymph nodes and feces from cattle harvested at five Mexican abattoirsMiller, H. M.F. et al. | 2014
- 490
-
Differential abundance of sarcoplasmic proteome in beef inside and outside semimembranosus muscleSuman, S.P. et al. | 2014
- 490
-
Producer and processor knowledge enhancement of food defense and traceability as a result of trainingHood, J.B. A.F. et al. | 2014
- 491
-
Effects of aging temperature and time on beef longissimus color intensity and stabilityRamanathan, R. et al. | 2014
- 491
-
Sarcoplasmic proteome profile of longissimus lumborum from ractopamine fed pigsLima, B.R.C. Costa et al. | 2014
- 491
-
Analysis of calpastatin pools separated using ion exchange chromatographyLonergan, S.M. S.M. et al. | 2014
- 492
-
Posttranslational modification differences in the mitochondria protein profile of pigs selected for low and high residual feed intakeGabler, J.K. N.K. et al. | 2014
- 492
-
Effect of maternal metabolizable protein supplementation in isocaloric diets during late pregnancy on muscle fiber type and enzyme expression in ovine fetal skeletal muscleSchwartz, C. et al. | 2014
- 493
-
Biliary cholesterol, vitamin E, and vitamin E metabolites in turkeys and chickens: Probing the mechanism of poor accumulation of dietary vitamin E into turkey musclePerez, D. et al. | 2014
- 493
-
Effects of supplemental lysine and methionine in combination with zilpaterol hydrochloride on beta-adrenergic receptors in finishing feedlot cattleHergenreder, J.E. et al. | 2014
- 494
-
Effects of supplemental lysine and methionine in combination with zilpaterol hydrochloride on muscle fiber type and size in finishing feedlot cattleHosford, A.D. et al. | 2014
- 494
-
Investigating the usefulness of cyclic voltammetry to determine myoglobin reduction potential and oxygenationRamanathan, R. et al. | 2014
- 494
-
Effects of oxygen on beef myoglobin reduction potential in vitroNerimetla, R. et al. | 2014
- 496
-
Carcass and meat quality of Gokceada Goat kids reared under extensive and semi-intensive production systemsOzcan, Mustafa et al. | 2014
- 503
-
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibrePetersson, Karin et al. | 2014
- 509
-
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCldos Santos, Bibiana Alves et al. | 2014
- 514
-
In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in hamDussault, Dominic et al. | 2014
- 521
-
Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausageKtari, Naourez et al. | 2014
- 526
-
Influence of natural extracts on the shelf life of modified atmosphere-packaged pork pattiesLorenzo, José M. et al. | 2014
- 535
-
Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experienceVan Elswyk, Mary E. et al. | 2014
- 541
-
Flaxseed fed pork: n−3 fatty acid enrichment and contribution to dietary recommendationsTurner, T.D. et al. | 2014
- 548
-
Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated porkKim, Hyun-Wook et al. | 2014
- 554
-
Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systemsFernandes, Rafaella de Paula Paseto et al. | 2014
- 562
-
Effect of sex and final fattening on ultrasound and carcass traits in Iberian pigsAyuso, D. et al. | 2014
- 568
-
Fatty acid profile and cholesterol content of beef at retail of Piemontese, Limousin and Friesian breedsBrugiapaglia, A. et al. | 2014
- 574
-
Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheresPicouet, P.A. et al. | 2014
- 581
-
Aitchbone hanging and ageing period are additive factors influencing pork eating qualityChannon, H.A. et al. | 2014
- 591
-
Meat quality of buffalo young bulls fed faba bean as protein sourceCalabrò, S. et al. | 2014
- 597
-
Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensinLadeira, M.M. et al. | 2014
- 606
-
Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meatDal Bosco, A. et al. | 2014
- 610
-
Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausageGirolami, Antonio et al. | 2014
- 617
-
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMRMiklos, R. et al. | 2014
- 623
-
Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacersCanto, Anna C.V.C.S. et al. | 2014
- 633
-
The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausagesO'Flynn, C.C. et al. | 2014
- 640
-
Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsiHou, Xu et al. | 2014
- 646
-
The development of meat tenderness is likely to be compartmentalised by ultimate pHLomiwes, D. et al. | 2014
- 652
-
Director and Professor Dr. Karl Otto Honikel (*16.06.1942–†10.07.2013)Schwägele, Fredi et al. | 2014
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Editorial Board| 2014
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Contents Continued| 2014