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Effects of postmortem storage time on color and mitochondria in beef

Meat science, 2014-09, Vol.98 (1), p.65-70

2014

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Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration

Meat science, 2013-04, Vol.93 (4), p.893-897

2013

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Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reduction

Meat science, 2010-11, Vol.86 (3), p.738-741

2010

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Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Food chemistry, 2010-10, Vol.122 (3), p.836-840

2010

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Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color

Meat science, 2011-07, Vol.88 (3), p.424-428

2011

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Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Meat science, 2010-12, Vol.86 (4), p.994-998

2010

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Effects of succinate on ground beef color and premature browning

Meat science, 2011-10, Vol.89 (2), p.189-194

2011

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Sodium lactate influences myoglobin redox stability in vitro

Meat science, 2008-04, Vol.78 (4), p.529-532

2008

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Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days

Meat science, 2009, Vol.81 (1), p.71-76

2009

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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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Chitosan inhibits premature browning in ground beef

Meat science, 2011-07, Vol.88 (3), p.512-516

2011

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Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks

Meat science, 2010, Vol.84 (1), p.219-226

2010

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Color-stabilizing effect of lactate on ground beef is packaging-dependent

Meat science, 2010-03, Vol.84 (3), p.329-333

2010

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Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks

Meat science, 2009-04, Vol.81 (4), p.664-670

2009

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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 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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Mass spectrometric investigations on lactate adduction to equine myoglobin

Meat science, 2010-06, Vol.85 (2), p.363-367

2010

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Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

Meat science, 2010-06, Vol.85 (2), p.339-346

2010

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Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin

Meat science, 2009-11, Vol.83 (3), p.339-344

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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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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Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro

Journal of food science, 2009, Vol.74 (1), p.C73-C77

2009

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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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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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Effects of postmortem storage time on color and mitochondria in beef

Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration

Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reduction

Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Effects of succinate on ground beef color and premature browning

Sodium lactate influences myoglobin redox stability in vitro

Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days

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

Chitosan inhibits premature browning in ground beef

Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks

Color-stabilizing effect of lactate on ground beef is packaging-dependent

Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks

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

Mass spectrometric investigations on lactate adduction to equine myoglobin

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin

Current research in meat color

Internal premature browning in cooked ground beef patties from high-oxygen modified-atmosphere packaging

Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro

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

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

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