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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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Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Meat science, 2006-08, Vol.73 (4), p.680-686

2006

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

Journal of animal science, 2005-03, Vol.83 (3), p.686

2005

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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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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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Ascorbic acid minimizes lumbar vertebrae discoloration

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

2004

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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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Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling

Journal of animal science, 2005-11, Vol.83 (11), p.2618

2005

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Corn zein packaging materials for cooked turkey

Journal of food science, 1996-03, Vol.61 (2), p.415-418

1996

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Degradable wheat gluten films: preparation, properties and applications

Journal of food science, 1995-09, Vol.60 (5), p.1147-1150

1995

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Thermal and rheological properties and textural attributes of reduced-fat turkey batters

Poultry science, 1998-04, Vol.77 (4), p.632-638

1998

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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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Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains

Critical reviews in microbiology, 1993, Vol.19 (3), p.137-188

1993

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Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties

Poultry science, 1996-06, Vol.75 (6), p.803-808

1996

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Evaluation of mechanical and barrier properties of protein coatings on shell eggs

Poultry science, 1996-03, Vol.75 (3), p.417-422

1996

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

Journal of muscle foods, 2005-01, Vol.16 (1), p.27-36

2005

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Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Lite, and Microorganisms of Beef Steaks and Ground Beef

Journal of food science, 2004-01, Vol.69 (1), p.45-52

2004

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Evaluation of 2-Dodecylcyclobutanone as an Irradiation Dose Indicator in Fresh Irradiated Ground Beef

Journal of agricultural and food chemistry, 2005-03, Vol.53 (6), p.1890-1893

2005

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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

Meat science, 2007-01, Vol.75 (1), p.39-43

2007

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2-Alkylcyclobutanones as Irradiation Dose Indicators in Irradiated Ground Beef Patties

Journal of agricultural and food chemistry, 2002-09, Vol.50 (20), p.5746-5750

2002

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Effects of Including Malting Industry Byproducts in Feedlot Diets on Performance and Beef Quality

The Professional animal scientist, 2005-02, Vol.21 (1), p.22-29

2005

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Fracture strength of amalgam crowns with repaired endodontic access

Operative dentistry, 2002-05, Vol.27 (3), p.254-258

2002

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2-Alkylcyclobutanones as Irradiation Dose Indicators in Irradiated Ground Beef Patties

Journal of agricultural and food chemistry, 2002-09, Vol.50 (20), p.5746-5750

2002

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

Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

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

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

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

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

Ascorbic acid minimizes lumbar vertebrae discoloration

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

Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling

Corn zein packaging materials for cooked turkey

Degradable wheat gluten films: preparation, properties and applications

Thermal and rheological properties and textural attributes of reduced-fat turkey batters

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

Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains

Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties

Evaluation of mechanical and barrier properties of protein coatings on shell eggs

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

Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Lite, and Microorganisms of Beef Steaks and Ground Beef

Evaluation of 2-Dodecylcyclobutanone as an Irradiation Dose Indicator in Fresh Irradiated Ground Beef

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

2-Alkylcyclobutanones as Irradiation Dose Indicators in Irradiated Ground Beef Patties

Effects of Including Malting Industry Byproducts in Feedlot Diets on Performance and Beef Quality

Fracture strength of amalgam crowns with repaired endodontic access

2-Alkylcyclobutanones as Irradiation Dose Indicators in Irradiated Ground Beef Patties

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