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Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts

Meat science, 2012-04, Vol.90 (4), p.881-886

2012

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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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Instrumental reflectance values of fresh pork are dependant on aperture size

Meat science, 2008-08, Vol.79 (4), p.734-739

2008

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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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Selective Gene Delivery to Head and Neck Cancer Cells via an Integrin Targeted Adenoviral Vector

Clinical cancer research, 1999-09, Vol.5 (9), p.2571-2579

1999

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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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Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef

Meat science, 2003-06, Vol.64 (2), p.157-162

2003

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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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Decreased density of GABA-A receptors in the left sensorimotor cortex in akinetic catatonia: investigation of in vivo benzodiazepine receptor binding

Journal of neurology, neurosurgery and psychiatry, 1999-10, Vol.67 (4), p.445-450

1999

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Induction of polarity in fucoid zygotes

The Plant cell, 1997-07, Vol.9 (7), p.1011-1020

Kropf, D.L. (University of Utah, Salt Lake City, UT.)

1997

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A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system

Meat science, 2007-12, Vol.77 (4), p.602-607

2007

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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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Establishment and expression of cellular polarity in fucoid zygotes

Microbiological reviews, 1992-06, Vol.56 (2), p.316-339

KROPF, D. L

1992

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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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Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems

Meat science, 2006, Vol.72 (1), p.47-56

2006

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Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula

Journal of animal science, 2006-03, Vol.84 (3), p.694

2006

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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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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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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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Cytokinesis in brown algae: studies of asymmetric division in fucoid zygotes

Protoplasma, 2004-06, Vol.223 (2-4), p.163-173

2004

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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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Asymmetric cell division in fucoid algae: a role for cortical adhesions in alignment of the mitotic apparatus

Journal of cell science, 2001-12, Vol.114 (Pt 23), p.4319-4328

2001

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Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts

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

Instrumental reflectance values of fresh pork are dependant on aperture size

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

Selective Gene Delivery to Head and Neck Cancer Cells via an Integrin Targeted Adenoviral Vector

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

Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef

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

Decreased density of GABA-A receptors in the left sensorimotor cortex in akinetic catatonia: investigation of in vivo benzodiazepine receptor binding

Induction of polarity in fucoid zygotes

A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system

Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles

Establishment and expression of cellular polarity in fucoid zygotes

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

Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems

Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula

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

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

Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality

Cytokinesis in brown algae: studies of asymmetric division in fucoid zygotes

Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef

Asymmetric cell division in fucoid algae: a role for cortical adhesions in alignment of the mitotic apparatus

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