Concept

Vacuum packing

OpenAlex ID: C100155856

Lipid oxidation in meat: mechanisms and protective factors – a review

2018 · Ana Beatriz AMARAL, Marcondes Viana da SILVA, et al. · Food Science and Technology · 602

A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

2002 · Morten Sivertsvik, Willy K Jeksrud, et al. · International Journal of Food Science & Technology · 574

Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties

1983 · JIMMY T. KEETON · Journal of Food Science · 430

New mild technologies in meat processing: high pressure as a model technology

2002 · M Hugas, M Garriga, et al. · Meat Science · 399

The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)

2003 · F Özogul, A Polat, et al. · Food Chemistry · 377

Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres

1993 · Paw Dalgaard, Lone Gram, et al. · International Journal of Food Microbiology · 375

Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres

2001 · P.N. Skandamis, G.-J.E. Nychas · Journal of Applied Microbiology · 349

Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 oC

2000 · E. Tsigarida, P. Skandamis, et al. · Journal of Applied Microbiology · 303

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

2011 · José Sánchez del Pulgar, Antonio Gázquez, et al. · Meat Science · 296

Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets

2004 · Şükriye Arashisar, Olcay Hisar, et al. · International Journal of Food Microbiology · 293

Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

2004 · M. Garriga, N. Grèbol, et al. · Innovative Food Science & Emerging Technologies · 284

Fate of Listeria monocytogenes in processed meat products during refrigerated storage

1989 · K A Glass, M P Doyle · Applied and Environmental Microbiology · 279

Preservation of fresh meat with active and modified atmosphere packaging conditions

2002 · Panagiotis N Skandamis, George-John E Nychas · International Journal of Food Microbiology · 252

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

2007 · R. Carpenter, M.N. O’Grady, et al. · Meat Science · 249

2010 · C. Pennacchia, D. Ercolini, et al. · Food Microbiology · 248

Effectiveness of some recent antimicrobial packaging concepts

2002 · L. Vermeiren, F. Devlieghere, et al. · Food Additives & Contaminants · 242

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Vacuum packaging for microsensors by glass-silicon anodic bonding

1994 · H. Henmi, S. Shoji, et al. · Sensors and Actuators A Physical · 231

The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide

1999 · Oddvin Sørheim, Hilde Nissen, et al. · Meat Science · 229

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

2004 · Liza John, Daren Cornforth, et al. · Meat Science · 224

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review

2012 · Ioannis S. Arvanitoyannis, Alexandros Ch. Stratakos · Food and Bioprocess Technology · 221

Study of the microbial ecology of cold-smoked salmon during storage at 8°C

1998 · Françoise Leroi, Jean-Jacques Joffraud, et al. · International Journal of Food Microbiology · 217

Advancements in meat packaging

2017 · Kenneth W. McMillin · Meat Science · 215

The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness

2017 · Robyn D. Warner · Elsevier eBooks · 213

A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina

2007 · P. Castellano, C. Belfiore, et al. · Meat Science · 209

Modified atmosphere packaging of filleted rainbow trout

2002 · Begoña Giménez, Pedro Roncalés, et al. · Journal of the Science of Food and Agriculture · 207

Works count: 5,828

Citation count: 83,240