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Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef

Journal of food science, 2004, Vol.69 (1), p.FCT45-FCT52

2004

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Instrumental reflectance values of fresh pork are dependant on aperture size

Meat science, 2008-08, Vol.79 (4), p.734-739

2008

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Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle

Journal of food science, 2002-04, Vol.67 (3), p.978-984

2002

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Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits

Journal of food science, 2002-05, Vol.67 (4), p.1323-1330

2002

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Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres

Journal of food science, 2004-03, Vol.69 (2), p.fct142-fct146

2004

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Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage

Meat science, 2005-03, Vol.69 (3), p.493-500

2005

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Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef

Meat science, 2003-06, Vol.64 (2), p.157-162

2003

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Ascorbic acid minimizes lumbar vertebrae discoloration

Meat science, 2004-11, Vol.68 (3), p.339-345

2004

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Induction of polarity in fucoid zygotes

The Plant cell, 1997-07, Vol.9 (7), p.1011-1020

Kropf, D.L. (University of Utah, Salt Lake City, UT.)

1997

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A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system

Meat science, 2007-12, Vol.77 (4), p.602-607

2007

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

Meat science, 2004-10, Vol.68 (2), p.209-219

2004

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Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour

Meat science, 2007-07, Vol.76 (3), p.568-573

2007

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Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems

Meat science, 2006, Vol.72 (1), p.47-56

2006

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

Meat science, 2007, Vol.75 (1), p.39-43

2007

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Characteristics of low-fat ground beef containing texture-modifying ingredients

Journal of food science, 1992-01, Vol.57 (1), p.19-24

1992

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Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality

Journal of food science, 2002-04, Vol.67 (3), p.1007-1010

2002

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Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef

Journal of food science, 2000-05, Vol.65 (4), p.585-588

2000

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Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle

Meat science, 1997-05, Vol.46 (1), p.89-100

1997

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Final cooked temperature effects of ground pork on its ability to react with nitrite

Journal of food science, 2004-09, Vol.69 (7), p.506-510

2004

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Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops

Journal of food science, 1996-09, Vol.61 (5), p.1000-1006

1996

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Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality

Journal of food science, 2002-04, Vol.67 (3), p.1011-1015

2002

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Cytosolic pH gradients associated with tip growth

Science (American Association for the Advancement of Science), 1994-03, Vol.263 (5152), p.1419-1421

1994

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Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss

Meat science, 1996-06, Vol.43 (2), p.203-212

1996

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Display life and internal cooked color of ground beef from vitamin E-supplemented steers

Journal of food science, 1995-11, Vol.60 (6), p.1175-1178

1995

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Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties

Journal of food science, 1994-05, Vol.59 (3), p.465-470

1994

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Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef

Instrumental reflectance values of fresh pork are dependant on aperture size

Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle

Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits

Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres

Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage

Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef

Ascorbic acid minimizes lumbar vertebrae discoloration

Induction of polarity in fucoid zygotes

A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system

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

Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour

Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems

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

Characteristics of low-fat ground beef containing texture-modifying ingredients

Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality

Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef

Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle

Final cooked temperature effects of ground pork on its ability to react with nitrite

Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops

Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality

Cytosolic pH gradients associated with tip growth

Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss

Display life and internal cooked color of ground beef from vitamin E-supplemented steers

Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties

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