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Effects of postmortem storage time on color and mitochondria in beef

Meat science, 2014-09, Vol.98 (1), p.65-70

2014

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Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration

Meat science, 2013-04, Vol.93 (4), p.893-897

2013

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Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reduction

Meat science, 2010-11, Vol.86 (3), p.738-741

2010

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Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Food chemistry, 2010-10, Vol.122 (3), p.836-840

2010

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Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color

Meat science, 2011-07, Vol.88 (3), p.424-428

2011

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Effects of succinate on ground beef color and premature browning

Meat science, 2011-10, Vol.89 (2), p.189-194

2011

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Sodium lactate influences myoglobin redox stability in vitro

Meat science, 2008-04, Vol.78 (4), p.529-532

2008

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Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days

Meat science, 2009, Vol.81 (1), p.71-76

2009

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Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks

Meat science, 2010, Vol.84 (1), p.219-226

2010

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Mass spectrometric investigations on lactate adduction to equine myoglobin

Meat science, 2010-06, Vol.85 (2), p.363-367

2010

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Current research in meat color

Meat science, 2005-09, Vol.71 (1), p.100-121

2005

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Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro

Journal of food science, 2009, Vol.74 (1), p.C73-C77

2009

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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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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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Reverse electron transport effects on NADH formation and metmyoglobin reduction

Meat science, 2015-07, Vol.105, p.89-92

2015

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Effects of aging temperature and time on beef longissimus color intensity and stability

Meat science, 2014-01, Vol.96 (1), p.491-491

2014

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Effects of muscle type and display time on beef mitochondria

Meat science, 2015-03, Vol.101, p.157-158

2015

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Differential abundance of mitochondrial proteome in beef muscles

Meat science, 2016-02, Vol.112, p.169-169

2016

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Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reduction

Meat science, 2012-03, Vol.90 (3), p.564-571

2012

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Color Stability, Reducing Activity, and Cytochrome c Oxidase Activity of Five Bovine Muscles

Journal of agricultural and food chemistry, 2006-11, Vol.54 (23), p.8919-8925

2006

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Effects of succinate and pH on cooked beef color

Meat science, 2013-04, Vol.93 (4), p.888-892

2013

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The effects of antioxidant combinations on color and lipid oxidation in n − 3 oil fortified ground beef patties

Meat science, 2005-08, Vol.70 (4), p.683-689

2005

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Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins

Meat science, 2014-01, Vol.96 (1), p.408-412

2014

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Lipid-Oxidation-Induced Carboxymyoglobin Oxidation

Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9248-9253

2006

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

Meat science, 2006-11, Vol.74 (3), p.510-515

2006

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Effects of postmortem storage time on color and mitochondria in beef

Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration

Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reduction

Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color

Effects of succinate on ground beef color and premature browning

Sodium lactate influences myoglobin redox stability in vitro

Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days

Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks

Mass spectrometric investigations on lactate adduction to equine myoglobin

Current research in meat color

Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro

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

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

Reverse electron transport effects on NADH formation and metmyoglobin reduction

Effects of aging temperature and time on beef longissimus color intensity and stability

Effects of muscle type and display time on beef mitochondria

Differential abundance of mitochondrial proteome in beef muscles

Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reduction

Color Stability, Reducing Activity, and Cytochrome c Oxidase Activity of Five Bovine Muscles

Effects of succinate and pH on cooked beef color

The effects of antioxidant combinations on color and lipid oxidation in n − 3 oil fortified ground beef patties

Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins

Lipid-Oxidation-Induced Carboxymyoglobin Oxidation

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

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