M. Seyfert

Current research in meat color

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

The complex microbiota of raw milk

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

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

Impact of freezing and thawing on the quality of meat: Review

Smart packaging systems for food applications: a review

Antimicrobial Activity of Several Herb and Spice Extracts in Culture Medium and in Vacuum-Packaged Pork

Antimicrobial herb and spice compounds in food

Factors affecting goat meat production and quality

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

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

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles1,2

Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres

Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks

Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles

The effects of freeze–thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation

Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle

Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles

Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere Packaging

Color Stability, Reducing Activity, and CytochromecOxidase Activity of Five Bovine Muscles

Effects of concentrate level on carcass traits of Boer crossbred goats

Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High‐oxygen and Ultra‐low Oxygen Modified Atmospheres

Mechanism for Lactate-Color Stabilization in Injection-Enhanced Beef

THE UTILITY OF LACTATE AND ROSEMARY IN BEEF ENHANCEMENT SOLUTIONS: EFFECTS ON LONGISSIMUS COLOR CHANGES DURING DISPLAY