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Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

Meat science, 2009-11, Vol.83 (3), p.376-382

2009

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Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Meat science, 2008-12, Vol.80 (4), p.997-1004

2008

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Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage

Journal of food science, 2008-06, Vol.73 (5), p.H63-H71

2008

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Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres

Meat science, 2009-06, Vol.82 (2), p.234-240

2009

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Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams

Meat science, 2009-09, Vol.83 (1), p.74-81

2009

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Alternatives to antibiotics: Chemical and physical antimicrobial interventions and foodborne pathogen response

Poultry science, 2005-04, Vol.84 (4), p.667-675

2005

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Low-fat meat products—technological problems with processing

Meat science, 1994, Vol.36 (1), p.261-276

Keeton, J.T.

1994

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Evaluation of low-fat sausage containing desinewed lamb and konjac gel

Meat science, 2004-10, Vol.68 (2), p.221-233

2004

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Biomechanical and microbiological changes in natural hog casings treated with ozone

Meat science, 2008-05, Vol.79 (1), p.155-162

2008

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The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties

Meat science, 2009-04, Vol.81 (4), p.647-652

2009

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Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

Meat science, 1999-09, Vol.53 (1), p.45-57

1999

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Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna

Journal of food science, 2000-08, Vol.65 (5), p.756-763

2000

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Effectiveness of Potassium Lactate and Sodium Diacetate in Combination with Irradiation to Control Listeria monocytogenes on Frankfurters

Journal of food science, 2007, Vol.72 (1), p.M026-M030

2007

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Evaluation of Some Binders and Fat Substitutes in Low-fat Frankfurters

Journal of food science, 2001-09, Vol.66 (7), p.1039-1046

2001

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Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after Irradiation

Journal of food science, 2007-03, Vol.72 (2), p.S112-S118

2007

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Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions

Food chemistry, 2009-07, Vol.115 (1), p.272-278

2009

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Sensory and physicochemical characteristics of frankfurters containing lactate with antimicrobial surface treatments

Journal of food science, 2004-08, Vol.69 (6), p.S221-S228

2004

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Conjugated linoleic acid reduces lipid oxidation in aerobically stored, cooked ground beef patties

Journal of food science, 2004-10, Vol.69 (8), p.S306-S309

2004

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Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage

Journal of food science, 1994-05, Vol.59 (3), p.484-489

1994

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Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend

Journal of food science, 1998-09, Vol.63 (5), p.801-807

1998

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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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Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat

Poultry science, 2011-02, Vol.90 (2), p.473-480

2011

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Low-fat bologna in a model system with varying types and levels of konjac blends

Journal of food science, 1998-09, Vol.63 (5), p.808-813

1998

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Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Poultry science, 2010-12, Vol.89 (12), p.2726-2734

2010

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Fish oil dietary effects on fatty acid composition and flavor of channel catfish

Journal of food science, 1995-11, Vol.60 (6), p.1225-1227

1995

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Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage

Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres

Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams

Alternatives to antibiotics: Chemical and physical antimicrobial interventions and foodborne pathogen response

Low-fat meat products—technological problems with processing

Evaluation of low-fat sausage containing desinewed lamb and konjac gel

Biomechanical and microbiological changes in natural hog casings treated with ozone

The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties

Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna

Effectiveness of Potassium Lactate and Sodium Diacetate in Combination with Irradiation to Control Listeria monocytogenes on Frankfurters

Evaluation of Some Binders and Fat Substitutes in Low-fat Frankfurters

Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after Irradiation

Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions

Sensory and physicochemical characteristics of frankfurters containing lactate with antimicrobial surface treatments

Conjugated linoleic acid reduces lipid oxidation in aerobically stored, cooked ground beef patties

Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage

Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend

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

Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat

Low-fat bologna in a model system with varying types and levels of konjac blends

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

Fish oil dietary effects on fatty acid composition and flavor of channel catfish

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