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Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Journal of food science, 1999-09, Vol.64 (5), p.847-851

1999

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Dry-Aging Effects on Palatability of Beef Longissimus Muscle

Journal of food science, 2001-03, Vol.66 (2), p.196-199

2001

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Internal premature browning in cooked ground beef patties from high-oxygen modified-atmosphere packaging

Journal of food science, 2004-12, Vol.69 (9), p.C721-C725

2004

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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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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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Low-fat, high added-water bologna formulated with texture-modifying ingredients

Journal of food science, 1991-05, Vol.56 (3), p.643-647

1991

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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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Consumer Discrimination of Rancidity in Pork Loin Chops and Pork Sausages

Journal of food science, 2002-11, Vol.67 (9), p.3469-3475

2002

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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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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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Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics

Journal of food science, 1990-03, Vol.55 (2), p.338-341

1990

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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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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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Low-fat ground beef from desinewed shanks with reincorporation of processed sinew

Journal of food science, 1996-11, Vol.61 (6), p.1285-1288

1996

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Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties

Journal of food science, 2006-04, Vol.71 (3), p.C216-C221

2006

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Potassium Lactate and Fresh-Pork-Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display

Journal of food science, 2006-09, Vol.71 (7), p.C390-C394

2006

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Flaked sinew addition to low-fat cooked salami

Journal of food science, 1995-03, Vol.60 (2), p.245-249

1995

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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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Glucose and internal cooking temperature effects on low fat, pre- and post-rigor, restructured beef roasts

Journal of food science, 1992-07, Vol.57 (4), p.834-840

1992

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Effect of Antioxidant Solubility and Concentration on Discoloration of Beef Vertebrae Marrow during Display

Journal of food science, 2006-10, Vol.71 (8), p.C489-C494

2006

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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 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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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

Journal of food science, 1992, Vol.57 (1), p.25-29

1992

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Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties

Journal of food science, 1996-05, Vol.61 (3), p.513-516

1996

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Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Dry-Aging Effects on Palatability of Beef Longissimus Muscle

Internal premature browning in cooked ground beef patties from high-oxygen modified-atmosphere packaging

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

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

Low-fat, high added-water bologna formulated with texture-modifying ingredients

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

Consumer Discrimination of Rancidity in Pork Loin Chops and Pork Sausages

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

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

Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics

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

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

Low-fat ground beef from desinewed shanks with reincorporation of processed sinew

Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties

Potassium Lactate and Fresh-Pork-Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display

Flaked sinew addition to low-fat cooked salami

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

Glucose and internal cooking temperature effects on low fat, pre- and post-rigor, restructured beef roasts

Effect of Antioxidant Solubility and Concentration on Discoloration of Beef Vertebrae Marrow during Display

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

Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties

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