Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins.

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Journal of Animal Science

• Publication date

  2013-12-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.2527/jas.2013-6780PMID 24085415
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins.

  2012cited by this paper
• Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability.

  2011cited by this paper
• BRIEF COMMUNICATION: The effects of different forage types on lamb performance and meat quality

  2011cited by this paper
• Effect of ageing prior to freezing on colour stability of ovine longissimus muscle.

  2011cited by this paper
• The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system.

  2011influential reference
• Scandinavian consumer preference for beef steaks packed with or without oxygen.

  2010cited by this paper
• High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.

  2010cited by this paper
• Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.

  2010cited by this paper
• Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles.

  2009cited by this paper
• Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.

  2008cited by this paper
• High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage.

  2007cited by this paper
• Current research in meat color.

  2005cited by this paper
• Effects of fatty acids on meat quality: a review.

  2004cited by this paper
• Production performance and meat quality of grazing lambs finished on red clover, lucerne or perennial ryegrass swards

  2004cited by this paper
• Pastoral and species flavour in lambs raised on pasture, lucerne or maize

  2003cited by this paper
• Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle

  2002cited by this paper
• Effect of grass or concentrate feeding systems on lamb carcass and meat quality.

  2002cited by this paper
• Sensory Evaluation of Ground Beef Stored in High-Oxygen Modified Atmosphere Packaging

  2002cited by this paper
• Effects of grass feeding systems on ruminant meat colour and flavour. A review

  2001cited by this paper
• Oxymyoglobin oxidation and lipid oxidation in bovine muscle-mechanistic studies

  2001cited by this paper
• Guidelines for Meat Color Evaluation

  2001cited by this paper
• Small ruminant production systems and factors affecting lamb meat quality.

  1998cited by this paper
• Effects of clover and milk in the diet of grazed lambs on meat quality

  1995cited by this paper
• Effects of restraint and isolation stress and epidural blockade on endocrine and blood metabolite status, muscle glycogen metabolism, and incidence of dark-cutting longissimus muscle of sheep.

  1995influential reference
• Quality of meat from lambs grazed on seven pasture species in Hawkes Bay

  1994cited by this paper
• The effect of growth rate and ultimate pH on meat quality of lambs.

  1993cited by this paper
• Post-slaughter influences on the formation of metyyoglobin in beef muscles.

  1985cited by this paper
• Microsomal Lipid Peroxidation

  1980cited by this paper
• Microsomal lipid peroxidation.

  1978cited by this paper
• A comparison of the effects of white clover (Trifolium repens) and of perennial ryegrass (Lolium perenne) on fat composition and flavour of lamb

  1967cited by this paper

• Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks.

  2025cites this paper
• Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors

  2025influential citation
• Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions

  2024cites this paper
• Shotgun Metagenomics and Physicochemical Insights into the Effects of Temperature on Bacterial Community and Related Metabolism in Fermented Skates

  2023cites this paper
• Aging mechanism for improving the tenderness and taste characteristics of meat

  2023cites this paper
• Effect of feeding corn silage on semen quality and spermatogenesis of bulls

  2023cites this paper
• A study on effect of pH on ageing pork quality under different storage conditions

  2021cites this paper
• Review: Factors affecting sheep carcass and meat quality attributes.

  2021cites this paper
• Lipid oxidation and color changes in beef stored under different modified atmospheres

  2021cites this paper
• Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge.

  2019cites this paper
• Effects of pearl millet silage ammoniation with urea on carcass and meat quality of lambs

  2018cites this paper
• Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies.

  2018cites this paper
• Lipid oxidation in meat: mechanisms and protective factors – a review

  2018cites this paper
• The effects of including corn silage, corn stalk silage, and corn grain in finishing ration of beef steers on meat quality and oxidative stability.

  2018cites this paper
• Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles.

  2017cites this paper
• Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.

  2017cites this paper
• The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs.

  2017cites this paper
• Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M. longissimus lumborum at 24h post mortem.

  2017cites this paper
• Current Practice and Innovations in Meat Packaging

  2016cites this paper
• Metabolomics Approach to Investigate Oxidation Stabilities In Different Bovine Muscles With Postmortem Aging

  2016cites this paper
• A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study on colour stability of ovine meat.

  2016cites this paper
• The effect of forage type on lamb carcass traits, meat quality and sensory traits.

  2016cites this paper
• Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.

  2015cites this paper