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Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times

Meat science, 2009-12, Vol.83 (4), p.768-774

2009

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Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles

Meat science, 2010-10, Vol.86 (2), p.304-310

2010

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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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Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles

Meat science, 2007-03, Vol.75 (3), p.432-442

2007

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Influence of slaughter age and carcass suspension on meat quality in Angus heifers

Animal (Cambridge, England), 2012-09, Vol.6 (9), p.1554-1562

2012

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Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle

Meat science, 2008-06, Vol.79 (2), p.244-251

2008

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Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

Food chemistry, 2010-04, Vol.119 (3), p.918-922

2010

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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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Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

Meat science, 2006-10, Vol.74 (2), p.312-318

2006

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Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity

Meat science, 2007, Vol.75 (1), p.134-142

2007

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Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle

Meat science, 2010, Vol.84 (1), p.79-85

2010

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Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Animal (Cambridge, England), 2009-06, Vol.3 (6), p.906-913

2009

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Current research in meat color

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

2005

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Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers

Meat science, 2009, Vol.81 (1), p.15-21

2009

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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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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 potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks

Meat science, 2006-10, Vol.74 (2), p.319-326

2006

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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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Mitochondrial functionality and beef colour : a review of recent research

South African Journal of Animal Science, 2019-01, Vol.49 (1), p.9-19

2019

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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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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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Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking

Meat science, 2000-08, Vol.55 (4), p.421-425

2000

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Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times

Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles

Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles

Influence of slaughter age and carcass suspension on meat quality in Angus heifers

Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle

Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

Dry-Aging Effects on Palatability of Beef Longissimus Muscle

Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity

Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle

Influence of carcass suspension on meat quality of Charolais heifers from two sustainable feeding regimes

Current research in meat color

Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers

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

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 potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks

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

Mitochondrial functionality and beef colour : a review of recent research

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

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

Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking

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