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Mitomycinoid Alkaloids: Mechanism of Action, Biosynthesis, Total Syntheses, and Synthetic Approaches

Chemical reviews, 2013-08, Vol.113 (8), p.6816-6863

2013

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Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

Foods, 2021-02, Vol.10 (3), p.493

2021

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Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef

Foods, 2024-05, Vol.13 (10), p.1476

2024

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Classification of Beef longissimus thoracis Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

Foods, 2022-10, Vol.11 (19), p.3105

2022

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From trucks to tips—examples of peripheral ways by which the meat industry impacts the U.S. workforce and economy

Animal frontiers, 2021-03, Vol.11 (2), p.35-40

Bass, Phillip D

2021

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Artificial intelligence-driven automation is how we achieve the next level of efficiency in meat processing

Animal frontiers, 2022-04, Vol.12 (2), p.56-63

2022

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Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs

Journal of animal science, 2023-01, Vol.101

2023

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Advanced Skeletal Ossification Is Associated with Genetic Variants in Chronologically Young Beef Heifers

Genes, 2023-08, Vol.14 (8), p.1629

2023

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Water binders in beef patties increase yield and extend shelf life

Translational animal science, 2023-01, Vol.7 (1), p.txad091-txad091

2023

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Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

Meat and muscle biology, 2019-10, Vol.3 (1)

2019

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Impact of beef carcass size on chilling rate, pH decline, display color, and tenderness of top round subprimals

Translational animal science, 2020-10, Vol.4 (4), p.txaa199-txaa199

2020

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Assessing outcomes of genetic selection panels to predict marbling in crossbred beef cattle

Translational animal science, 2020-04, Vol.4 (2), p.1238-1246

2020

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Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System

Meat and muscle biology, 2018-10, Vol.2 (1)

2018

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PSV-6 Single nucleotide polymorphisms associated with advanced skeletal maturity in finished beef heifers

Journal of animal science, 2021-10, Vol.99 (Supplement_3), p.308-309

2021

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A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities

Meat and muscle biology, 2020-03, Vol.4 (1)

2020

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Novel, All-Natural Mustard Extract Influences Beef Patty Shelf Stability

Meat and muscle biology, 2024-10, Vol.8 (1)

2024

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Hot Carcass Fabrication Intervention for Managing Top Round Quality in Heavy Weight Beef Carcasses

Meat and muscle biology, 2024-08, Vol.8 (1)

2024

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Beef Chuck, Sirloin and Round Determined Suitable for Use as Beef Finger Steaks

Meat and muscle biology, 2024-07, Vol.8 (1)

2024

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Topical Application of Acerola Cherry Powder in Combination With Rosemary Extract Extends the Shelf Life of Beef Chuck Roll and Bone-In Short Rib Steaks

Meat and muscle biology, 2023-12, Vol.7 (1)

2023

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Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt

Meat and muscle biology, 2023-02, Vol.7 (1)

2023

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Assessment of dry-aged beef from commercial aging locations across the United States

International journal of gastronomy and food science, 2022-03, Vol.27, p.100466, Article 100466

2022

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Classification of Beef Ilongissimus thoracis/I Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

Foods, 2022-10, Vol.11 (19)

2022

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Beef Carcass Size and Aging Time Effects on Yield and Color Characteristics of Top Round Steaks

Meat and muscle biology, 2022-03, Vol.6 (1)

2022

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Extending the Shelf Life of Beef Steaks Using Acerola Cherry Powder and Rosemary Extract

Meat and muscle biology, 2022-03, Vol.6 (1)

2022

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Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

Meat and muscle biology, 2019-12, Vol.3 (1)

2019

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Mitomycinoid Alkaloids: Mechanism of Action, Biosynthesis, Total Syntheses, and Synthetic Approaches

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef

Classification of Beef longissimus thoracis Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

From trucks to tips—examples of peripheral ways by which the meat industry impacts the U.S. workforce and economy

Artificial intelligence-driven automation is how we achieve the next level of efficiency in meat processing

Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs

Advanced Skeletal Ossification Is Associated with Genetic Variants in Chronologically Young Beef Heifers

Water binders in beef patties increase yield and extend shelf life

Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

Impact of beef carcass size on chilling rate, pH decline, display color, and tenderness of top round subprimals

Assessing outcomes of genetic selection panels to predict marbling in crossbred beef cattle

Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System

PSV-6 Single nucleotide polymorphisms associated with advanced skeletal maturity in finished beef heifers

A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities

Novel, All-Natural Mustard Extract Influences Beef Patty Shelf Stability

Hot Carcass Fabrication Intervention for Managing Top Round Quality in Heavy Weight Beef Carcasses

Beef Chuck, Sirloin and Round Determined Suitable for Use as Beef Finger Steaks

Topical Application of Acerola Cherry Powder in Combination With Rosemary Extract Extends the Shelf Life of Beef Chuck Roll and Bone-In Short Rib Steaks

Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt

Assessment of dry-aged beef from commercial aging locations across the United States

Classification of Beef Ilongissimus thoracis/I Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

Beef Carcass Size and Aging Time Effects on Yield and Color Characteristics of Top Round Steaks

Extending the Shelf Life of Beef Steaks Using Acerola Cherry Powder and Rosemary Extract

Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

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