The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage.

[1]  A. Bekhit,et al.  The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef. , 2022, Meat science.

[2]  D. Woerner,et al.  Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus , 2022, Meat and Muscle Biology.

[3]  G. Mafi,et al.  Economic loss, amount of beef discarded, natural resources wastage, and environmental impact due to beef discoloration , 2022, Meat and Muscle Biology.

[4]  P. McGilchrist,et al.  Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4. , 2021, Meat science.

[5]  T. Ross,et al.  Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat. , 2021, Food microbiology.

[6]  Haining Zhu,et al.  Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum , 2021, Meat and Muscle Biology.

[7]  Bridgette G. Logan,et al.  Nix Pro Color Sensor Comparison to HunterLab MiniScan for Measuring Lamb Meat Colour and Investigation of Repeat Measures, Illuminant and Standard Observer Effects , 2020, Food Analytical Methods.

[8]  D. Hopkins,et al.  Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs. , 2020, Food research international.

[9]  C. Faustman,et al.  Biomolecular Interactions in Postmortem Skeletal Muscles Governing Fresh Meat Color: A Review. , 2020, Journal of agricultural and food chemistry.

[10]  P. Purslow,et al.  Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle. , 2020, Comprehensive reviews in food science and food safety.

[11]  D. Vanoverbeke,et al.  Effects of Aging, Modified Atmospheric Packaging, and Display Time on Metmyoglobin Reducing Activity and Oxygen Consumption of High-pH Beef , 2019, Meat and Muscle Biology.

[12]  M. Kaur,et al.  Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study. , 2019, Meat science.

[13]  D. Hopkins,et al.  Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display. , 2019, Meat science.

[14]  D. Hopkins,et al.  Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China. , 2019, Food research international.

[15]  A. J. Mawson,et al.  The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads. , 2019, Meat science.

[16]  M. J. Kerr,et al.  The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits. , 2019, Meat science.

[17]  D. Hopkins,et al.  A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display. , 2019, Meat science.

[18]  D. Vanoverbeke,et al.  Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks. , 2018, Journal of food science.

[19]  R. Ramanathan,et al.  Role of Mitochondria in Beef Color: A Review , 2018, Meat and Muscle Biology.

[20]  D. Hopkins,et al.  Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging. , 2018, Meat science.

[21]  L. Schumacher,et al.  Impact of Light Source on Color and Lipid Oxidative Stabilities from a Moderately Color-Stable Beef Muscle during Retail Display , 2018 .

[22]  G. Rentfrow,et al.  Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging , 2018 .

[23]  Xin Li,et al.  The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability. , 2017, Meat science.

[24]  J. Beltrán,et al.  The combined effects of superchilling and packaging on the shelf life of lamb. , 2017, Meat science.

[25]  D. Hopkins,et al.  Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour. , 2017, Meat science.

[26]  M. Kurek,et al.  Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus. , 2016, Meat science.

[27]  D. Vanoverbeke,et al.  Effects of extended aging and modified atmospheric packaging on beef top loin steak color. , 2016, Journal of animal science.

[28]  C. Gill,et al.  Storage life at 2 °C or -1.5 °C of vacuum-packaged boneless and bone-in cuts from decontaminated beef carcasses. , 2014, Journal of the science of food and agriculture.

[29]  M. Hunt,et al.  Improving beef color stability: practical strategies and underlying mechanisms. , 2014, Meat science.

[30]  R. Ramanathan,et al.  Effects of postmortem storage time on color and mitochondria in beef. , 2014, Meat science.

[31]  J. Arnau,et al.  Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. , 2014, Meat science.

[32]  Xin Li,et al.  Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging. , 2012, Meat science.

[33]  I. Jenson,et al.  Vacuum-packed beef primals with extremely long shelf life have unusual microbiological counts. , 2012, Journal of food protection.

[34]  Y. H. Kim,et al.  Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. , 2012, Meat science.

[35]  K. Rosenvold,et al.  Retail colour display life of chilled lamb as affected by processing conditions and storage temperature. , 2011, Meat science.

[36]  Qun Sun,et al.  Myoglobin and lipid oxidation interactions: mechanistic bases and control. , 2010, Meat science.

[37]  Z. Johnson,et al.  Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts. , 2008, Meat science.

[38]  J. Wood,et al.  Flavour perception of oxidation in beef. , 2006, Meat science.

[39]  A. Bekhit,et al.  Metmyoglobin reducing activity. , 2005, Meat science.

[40]  M. Hunt,et al.  Current research in meat color. , 2005, Meat science.

[41]  J. Savell,et al.  Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. , 2005, Meat science.

[42]  Hiroko Nakamura,et al.  Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn , 2004 .

[43]  Dallas Johnson,et al.  Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle , 2002 .

[44]  R. Bell,et al.  The effective product life of vacuum-packaged beef imported into Saudi Arabia by sea, as assessed by chemical, microbiological and organoleptic criteria. , 1994, Meat science.

[45]  D. Madhavi,et al.  Aging and Processing Affect Color, Metmyoglobin Reductase and Oxygen Consumption of Beef Muscles , 1993 .

[46]  M. Renerre,et al.  Biochemical factors influencing metmyoglobin formation in beef muscles. , 1987, Meat science.

[47]  K. Krzywicki,et al.  Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. , 1979, Meat science.

[48]  B. E. Greene,et al.  RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF , 1971 .