P. I. Zakrys-Waliwander

Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks.

J. Kerry, P. Allen, M. O’Sullivan, 2011, Meat science.

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

J. Kerry, M. O’Sullivan, E. O’Neill, 2012 .

Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage.

J. Kerry, P. Allen, M. O’Sullivan, 2010 .