Meat and meat products are a fundamental part of the human diet. The protein and vitamin
content, as well as essential fatty acids, gives them an appropriate composition to complete …

Protein oxidation readily occurs in postmortem muscle during storage and processing. Over
the past decade new analytical methods have been developed and new aspects of protein …

Modified atmosphere packaging (MAP) is the removal and/or replacement of the
atmosphere surrounding the product before sealing in vapor-barrier materials. While …

The effect of modified atmosphere packaging (70% O2/30% CO2) and skin packaging (no
oxygen) on protein oxidation and texture of longissimus dorsi was investigated during …

Effect of rosemary extract and ascorbate/citrate (1: 1) in combination with modified
atmosphere packaging (100% N2, 80% O2/20% N2) on protein and lipid oxidation in …

This paper reports the effects of modified atmosphere gas compositions with different
concentrations of CO2/O2/N2 on color properties (L*, a* and b* values), oxidation stability …

The objective of this study was to investigate the physico-chemical properties, the microbial
counts and the sensory properties' changes of foal steaks packed under various conditions …

The objective was to determine the shelf life of foal meat (Longissimus dorsi) stored in four
different packages:(i) vacuum,(ii) overwrap and (iii) two modified atmospheres (MAP): high …

This study aimed to investigate the effects of oxygen concentrations in modified atmosphere
packaging (MAP) on pork color and protein oxidation under refrigerated storage. Pork steaks …

The objective of this study was to investigate the biochemical difference of pork under high
oxygen modified atmosphere packaging and their contribution to meat tenderness and water …