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Effects of extended aging and modified atmospheric packaging on beef top loin steak color

Journal of animal science, 2016-04, Vol.94 (4), p.1727-1737

2016

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Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks

Journal of food science, 2019-01, Vol.84 (1), p.38-50

2019

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Effects of aging on the fundamental color chemistry of dark-cutting beef

Journal of animal science, 2016-09, Vol.94 (9), p.4040-4048

2016

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Metabolomics of Meat Color: Practical Implications

Current proteomics, 2022-08, Vol.19 (4), p.299-307

2022

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National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

Journal of animal science, 2017, Vol.95 (7), p.2993

2017

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National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

Journal of animal science, 2017-07, Vol.95 (7), p.2993-3002

2017

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Species-specific effects on non-enzymatic metmyoglobin reduction in vitro

Meat science, 2015-07, Vol.105, p.108-113

2015

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Role of postmortem bioenergetics in beef colour chemistry

Italian journal of animal science, 2023-12, Vol.22 (1), p.711-727

2023

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Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging

Journal of animal science, 2017-12, Vol.95 (12), p.5378-5387

2017

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National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers

Journal of animal science, 2012-12, Vol.90 (13), p.5143

2012

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Genetic parameters for sensory traits in longissimus muscle and their associations with tenderness, marbling score, and intramuscular fat in Angus cattle

Journal of animal science, 2015-01, Vol.93 (1), p.21

2015

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The potential of metabolomics in meat science: Current applications, trends, and challenges

Journal of proteomics, 2023-07, Vol.283-284, p.104926-104926, Article 104926

2023

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Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration

Journal of animal science, 2023-01, Vol.101

2023

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Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef

Journal of proteomics, 2021-02, Vol.232, p.104016-104016, Article 104016

2021

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Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle

Journal of animal science, 2016-05, Vol.94 (5), p.2160-2171

2016

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Sarcoplasmic model to study the effects of high-pressure processing on beef color

Meat science, 2023-05, Vol.199, p.109127-109127, Article 109127

2023

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Effects of Muscle-Specific Oxidative Stress on Cytochrome c Release and Oxidation–Reduction Potential Properties

Journal of agricultural and food chemistry, 2017-09, Vol.65 (35), p.7749-7755

2017

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Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color

Meat science, 2024-07, Vol.213, p.109466-109466, Article 109466

2024

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National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments

Journal of animal science, 2013-02, Vol.91 (2), p.1005

2013

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National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments

Journal of animal science, 2017-07, Vol.95 (7), p.3003-3011

2017

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Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH

Journal of animal science, 2023-01, Vol.101

2023

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Dark-cutting beef mitochondrial proteomic signatures reveal increased biogenesis proteins and bioenergetics capabilities

Journal of proteomics, 2022-08, Vol.265, p.104637-104637, Article 104637

2022

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The effects of technology use in feedlot production systems on feedlot performance and carcass characteristics

Journal of animal science, 2015-03, Vol.93 (3), p.1340

2015

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Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks

Meat science, 2022-02, Vol.184, p.108684-108684, Article 108684

2022

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Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef

Applied Food Research, 2023-06, Vol.3 (1), p.100260, Article 100260

2023

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Effects of extended aging and modified atmospheric packaging on beef top loin steak color

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks

Effects of aging on the fundamental color chemistry of dark-cutting beef

Metabolomics of Meat Color: Practical Implications

National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers

Species-specific effects on non-enzymatic metmyoglobin reduction in vitro

Role of postmortem bioenergetics in beef colour chemistry

Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging

National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers

Genetic parameters for sensory traits in longissimus muscle and their associations with tenderness, marbling score, and intramuscular fat in Angus cattle

The potential of metabolomics in meat science: Current applications, trends, and challenges

Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration

Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef

Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle

Sarcoplasmic model to study the effects of high-pressure processing on beef color

Effects of Muscle-Specific Oxidative Stress on Cytochrome c Release and Oxidation–Reduction Potential Properties

Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color

National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments

National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments

Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH

Dark-cutting beef mitochondrial proteomic signatures reveal increased biogenesis proteins and bioenergetics capabilities

The effects of technology use in feedlot production systems on feedlot performance and carcass characteristics

Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks

Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef

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