Beef shelf life in low O(2) and high CO(2) atmospheres containing different low CO concentrations.

No abstract is available for this paper.

• Publication year

  2000

• Venue

  Meat Science

• Publication date

  2000-08-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/S0309-1740(99)00170-9PMID 22061573
• 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.

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

  1999cited by this paper
• Shelf-life extension and colour stabilisation of beef packaged in a low O(2) atmosphere containing CO: Loin steaks and ground meat.

  1998cited by this paper
• Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat

  1997cited by this paper
• Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss.

  1996cited by this paper
• Principles and applications of modified atmosphere packaging of foods

  1993cited by this paper
• Haemoproteins in Meat and Meat Products

  1992cited by this paper
• Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review 1.

  1991cited by this paper
• The storage life of chilled pork packaged under carbon dioxide.

  1989cited by this paper
• Carbon Dioxide as a Controller of the Spoilage Flora of Pork, with Special Reference to Temperature and Sodium Chloride.

  1983cited by this paper
• Developments in food proteins

  1982cited by this paper
• The effect of carbon monoxide on bacterial growth.

  1981cited by this paper
• MICROBIOLOGICAL SAFETY CONSIDERATIONS IN CONTROLLED ATMOSPHERE STORAGE OF MEATS

  1980cited by this paper
• Extension of shelf life in refrigerated ground beef stored under an atmosphere containing carbon dioxide and carbon monoxide.

  1978cited by this paper
• Preservation of refrigerated meats with controlled atmospheres: Treatment and post-treatment effects of carbon dioxide on pork and beef.

  1977cited by this paper
• Use of Carbon Monoxide for Extending Shelf-life of Prepackaged Fresh Beef

  1976cited by this paper
• EFFECT OF GAS ATMOSPHERES ON MICROBIAL GROWTH, COLOR AND pH OF BEEF

  1975cited by this paper
• Use of Mixtures of Carbon Dioxide and Oxygen for Extending Shelf-life of Prepackaged Fresh Beef

  1973cited by this paper
• Use of Carbon Dioxide for Extending Shelf-Life of Prepackaged Beef

  1972cited by this paper
• CHANGES IN QUALITY AND NUTRITIONAL COMPOSITION OF FOODS PRESERVED BY GAS EXCHANGE

  1972cited by this paper
• RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF

  1971cited by this paper
• A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

  1970cited by this paper
• Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted Atmospheres

  1970cited by this paper
• Microorganisms in Foods: Their Significance and Methods of Enumeration

  1968cited by this paper
• The Use of Reflectance Spectrophotometry for the Assay of Raw Meat Pigments

  1965cited by this paper

• Grazing practice affects the growth performance, meat quality and nutritional composition, and fecal microbiota of fattening yaks

  2025cites this paper
• Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl

  2025cites this paper
• Active packaging of meat products: a systematic review

  2025cites this paper
• Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs

  2024cites this paper
• Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review

  2024cites this paper
• Effectiveness of Ozone Treatment and Packaging Techniques in Preserving Taiwanese Domestic Beef During Refrigerated Storage

  2024cites this paper
• Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle.

  2023cites this paper
• Cold plasma technology: fundamentals and effect on quality of meat and its products

  2022cites this paper
• Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films

  2021cites this paper
• Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging

  2021cites this paper
• Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract

  2020cites this paper
• Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat.

  2020cites this paper
• Packaging and compensatory processes

  2020cites this paper
• Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments

  2020cites this paper
• AVALIAÇÃO SENSORIAL DA CARNE SUÍNA E BOVINA EMBALADAS A VÁCUO E SOB ATMOSFERA MODIFICADA / SENSORIAL EVALUATION OF SWINE AND BOVINE MEAT PACKED IN VACUUM AND UNDER MODIFIED ATMOSPHERE

  2020cites this paper
• Desarrollo y caracterización de recubrimientos activos a base de nanofibras electrohiladas de policaprolactona, quitosano y extractos oleosos de propóleos colombianos para la conservación de filetes de lomo de cerdo.

  2020cites this paper
• Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage.

  2019cites this paper
• Innovations in Seafood Packaging Technologies: A Review

  2019cites this paper
• Advances in Packaging of Poultry Meat Products

  2019cites this paper
• Best Precision–Recall Confidence Threshold and F-Measure to Determine Quality of Camel Meat by Support Vector Regression Based Electronic Nose

  2019cites this paper
• Impact of proteins on food color

  2018cites this paper
• Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

  2018influential citation
• Characterization and Evaluation of Charcoal Briquettes Using Banana Peel and Banana Bunch Waste for Household Heating

  2017cites this paper
• Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

  2017cites this paper
• The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks.

  2017cites this paper
• Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

  2017cites this paper
• Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations.

  2016cites this paper
• Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks.

  2016cites this paper
• Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.

  2016cites this paper
• Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats.

  2016cites this paper
• Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

  2016influential citation
• Current Practice and Innovations in Meat Packaging

  2016cites this paper
• Efficacy of sulfuric acid sodium sulfate on inoculated populations of Salmonella spp. and Campylobacter spp. on pork subprimals, and its effects on natural spoilage microflora, lean discoloration and off-odors

  2016cites this paper
• Meat Products Packaging

  2015cites this paper
• Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage

  2015cites this paper
• Modified Atmosphere Packaging of Fresh Meat

  2015cites this paper
• Influence of Modified Atmosphere Packaging on the Sensory Characteristics and the Shelf Life of Cold Fresh Poultry Meat

  2014cites this paper
• Effects of modified atmoshphere packaging on retail color stability in fresh beef

  2014cites this paper
• The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef.

  2014cites this paper
• Evaluation of mortadella formulated with carbon monoxide-treated porcine blood.

  2014cites this paper
• Lamb growth impacts muscle oxidative capacity and meat quality

  2014cites this paper
• Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef

  2014cites this paper
• Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies

  2014cites this paper
• PENGEMASAN ATMOSFIR TERMODIFIKASI MENGGUNAKAN KARBON MONOKSIDA PADA STUDI PENYIMPANAN DAGING SAPI CARBON MONOXIDE MODIFIED ATMOSPHERE PACKAGING BEEF SHELF LIFE STUDIES

  2014cites this paper
• Wpływ barierowości opakowania na parametry barwy i zawartość aldehydu malonowego w surowych mięśniach udowych indyków pakowanych w modyfikowanej atmosferze

  2014cites this paper
• Improvement the shelf life of minced beef

  2014cites this paper
• EFFECT OF SPECIFIC PACKAGING CONDITIONS ON MYOGLOBIN AND MEAT COLOR

  2013cites this paper
• The effect of carbon monoxide on the colour stability and quality of yellowfin tuna (Thunnus Albacares) muscle

  2013cites this paper
• Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.

  2013cites this paper
• Effect of Packaging Methods on Quality Characteristics of Low‐Grade Beef during Aging at 16C

  2013cites this paper
• An Analysis of Quality of Non-Traditional Beef Grind Material versus Traditional Beef Grind Material for Ground Beef Products

  2013cites this paper
• Chapter 3 – Meat and Fish

  2013cites this paper
• Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage

  2013cites this paper
• Use of Flame Atomic Absorption Spectroscopy and Multivariate Analysis for the Determination of Trace Elements in Human Scalp

  2013cites this paper
• Investigating the control of Listeria monocytogenes on uncured, no-nitrate-or-nitrite-added ready-to-eat meat products using natural antimicrobial ingredients and post-lethality interventions

  2013cites this paper
• Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review

  2012influential citation
• Packaging of (Fresh and Frozen) Pork

  2012cites this paper
• Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide.

  2012cites this paper
• Safety and Quality Control of Modied Atmosphere Packaging Products

  2012cites this paper
• Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

  2012cites this paper
• 5 – Sensory and quality properties of packaged seafood

  2012cites this paper
• Determination of Fe Content of Some Food Items by Flame Atomic Absorption Spectroscopy (FAAS): A Guided-Inquiry Learning Experience in Instrumental Analysis Laboratory

  2012cites this paper
• Study on High-Oxygen Modified Atmosphere Packaging for Chilled Fresh Pork

  2012cites this paper
• Sensory and quality properties of packaged fresh and processed meats

  2012cites this paper
• Fresh and Processed Meat and Meat Products

  2012cites this paper
• Relationship between Portuguese consumer preferences and textural properties, chemical composition and nutritional value of beef

  2012cites this paper
• EFFECTS OF IRRADIATION ON COLOR AND SENSORY CHARACTERISTICS OF CARBON MONOXIDE-MODIFIED ATMOSPHERE PACKAGED BEEF

  2011cites this paper
• Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: Fluid loss, oxidation, color, and microbial plate counts.

  2011cites this paper
• Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review

  2011influential citation
• Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.

  2011cites this paper
• Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions

  2011cites this paper
• Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: the effect of carbon monoxide.

  2011influential citation
• Qualidade dos músculos Longissimus thoracis e lumborum de bovinos machos inteiros e fêmeas de descarte: influência da estocagem em atmosfera modificada e vácuo

  2011cites this paper
• Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten‐Free Sliced Bread

  2011cites this paper
• Control of Salmonella enterica Typhimurium in chicken breast meat by irradiation combined with modified atmosphere packaging.

  2011cites this paper
• The stability and shelf life of meat and poultry

  2011cites this paper
• Effect of different gas stunning methods on Manchega suckling lamb meat packed under different modified atmospheres.

  2010cites this paper
• Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration

  2010cites this paper
• Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere.

  2010cites this paper
• EFFECT OF PACKAGING AND STORAGE TIME ON BEEF QUALITATIVE AND MICROBIAL TRAITS

  2010cites this paper
• USE OF CARBON MONOXIDE IN BEEF PACKAGING ATMOSPHERE

  2010cites this paper
• Color stability and reversion in carbon monoxide packaged ground beef.

  2010cites this paper
• Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaks.

  2010cites this paper
• Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

  2010cites this paper
• Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: Effect of stunning method and modified atmosphere packaging.

  2009cites this paper
• Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat.

  2009cites this paper
• Sensory and quality properties of packaged meat

  2009cites this paper
• QUALITY CHARACTERISTICS OF MEAT FROM WILD RED DEER (CERVUS ELAPHUS L.) HINDS AND STAGS

  2009cites this paper
• Aktuelle Situation zur Anwendung von Kohlenmonoxid und filtriertem Rauch bei Fleisch und Fisch Teil 1: Stand von Wissenschaft und Technik

  2009cites this paper
• Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality.

  2009cites this paper
• 4 – Meat color

  2009cites this paper
• A review: modified atmosphere packaging systems for fresh beef.

  2009cites this paper
• Effect of pre‐treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chops

  2008cites this paper
• Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.

  2008cites this paper
• Effect of packaging conditions on shelf-life of ostrich steaks.

  2008cites this paper
• Effect of stunning systems on meat quality of Manchego suckling lamb packed under modified atmospheres.

  2008cites this paper
• Use of “filtered smoke” and carbon monoxide with fish

  2008cites this paper
• Low-Oxygen Packaging of Fresh Meat with Carbon monoxide: Meat Quality, Microbiology, and Safety

  2008cites this paper
• Meat Quality Comparison of Beef from Hanwoo Supplemented with Dietary Rhus verniciflua Stokes Meal, Silicate, and Chromium-Methionine during Refrigerated Storage

  2008cites this paper
• Envasado de Carne de Vacuno con Hueso y Grasa en Atmósfera Modificada con CO2 y CO

  2008cites this paper