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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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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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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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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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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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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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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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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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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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Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle

Meat science, 1997-05, Vol.46 (1), p.89-100

1997

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Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops

Journal of food science, 1996-09, Vol.61 (5), p.1000-1006

1996

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Mechanism for Lactate-Color Stabilization in Injection-Enhanced Beef

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7856-7862

2006

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Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss

Meat science, 1996-06, Vol.43 (2), p.203-212

1996

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Display life and internal cooked color of ground beef from vitamin E-supplemented steers

Journal of food science, 1995-11, Vol.60 (6), p.1175-1178

1995

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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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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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Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics

Journal of food science, 1990-03, Vol.55 (2), p.338-341

1990

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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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Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage

Journal of food protection, 1997-07, Vol.60 (7), p.795-798

1997

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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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Ascorbic acid minimizes lumbar vertebrae discoloration

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

2004

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Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials

Journal of food science, , Vol.51 (2)

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Flavor, texture, color, and hexanal and TBA values of frozen cooked beef packaged in modified atmosphere

Journal of food science, 1990-01, Vol.55 (1), p.26-29

1990

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Low-fat ground beef from desinewed shanks with reincorporation of processed sinew

Journal of food science, 1996-11, Vol.61 (6), p.1285-1288

1996

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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

Instrumental reflectance values of fresh pork are dependant on aperture size

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

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

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

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

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

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

Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties

Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle

Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops

Mechanism for Lactate-Color Stabilization in Injection-Enhanced Beef

Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss

Display life and internal cooked color of ground beef from vitamin E-supplemented steers

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

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

Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics

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

Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage

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

Ascorbic acid minimizes lumbar vertebrae discoloration

Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials

Flavor, texture, color, and hexanal and TBA values of frozen cooked beef packaged in modified atmosphere

Low-fat ground beef from desinewed shanks with reincorporation of processed sinew

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