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Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature

Journal of food science, 1989-05, Vol.54 (3), p.536-540

TROUT, GRAHAM R.

1989

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Temperature and pH Dependence of the Autoxidation Rate of Bovine, Ovine, Porcine, and Cervine Oxymyoglobin Isolated from Three Different MusclesLongissimus dorsi, Gluteus medius, and Biceps femoris

Journal of agricultural and food chemistry, 2002-04, Vol.50 (9), p.2673-2678

2002

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Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage

Meat science, 2002-10, Vol.62 (2), p.217-224

2002

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The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension

Meat science, 2003-10, Vol.65 (2), p.791-804

2003

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Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

Meat science, 2001-06, Vol.58 (2), p.151-161

2001

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Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product

Meat science, 2002-09, Vol.62 (1), p.9-17

2002

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The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature

Meat science, 2003-10, Vol.65 (2), p.805-818

2003

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The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork

Meat science, 2000-08, Vol.55 (4), p.451-462

2000

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Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning

Meat science, 2002-02, Vol.60 (2), p.113-124

2002

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Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boning

Meat science, 2002-06, Vol.61 (2), p.169-179

2002

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Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage

Meat science, 2002-09, Vol.62 (1), p.51-60

2002

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Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning

Meat science, 2002-06, Vol.61 (2), p.205-214

2002

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Techniques for measuring water-binding capacity in muscle foods—A review of methodology

Meat science, 1988, Vol.23 (4), p.235-252

Trout, Graham R.

1988

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Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part II. Effect of post-slaughter ageing

Meat science, 2002-06, Vol.61 (2), p.215-224

2002

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Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract

Journal of agricultural and food chemistry, 1990-03, Vol.38 (3), p.665-669

1990

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The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate

Meat science, 1990, Vol.28 (3), p.203-210

Trout, Graham R.

1990

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Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate Type

Journal of food science, 1986-11, Vol.51 (6), p.1416-1423

1986

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Effect of phosphate type and concentration, salt level and method of preparation on binding in restructured beef rolls

Journal of food science, 1984-05, Vol.49 (3), p.687-694

1984

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Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration

Journal of food science, 1989-11, Vol.54 (6), p.1466-1470

TROUT, GRAHAM R.

1989

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Effect of chain length and concentration on the degree of dissociation of phosphates used in food products

Journal of agricultural and food chemistry, 1986-01, Vol.34 (1), p.41-45

1986

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A Simple, rapid preparative method for isolating and purifying oxymyoglobin

Meat science, 1996-05, Vol.43 (1), p.1-13

1996

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The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks

Meat science, 1989, Vol.25 (3), p.163-175

Trout, Graham R.

1989

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Effect of calcium carbonate and sodium alginate on the textural characteristics, color and color stability of restructured pork chops

Journal of food science, 1990-01, Vol.55 (1), p.38-42

1990

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Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature

Journal of food science, 1986-07, Vol.51 (4), p.1061-1062

1986

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The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH, and pyrophosphate

Meat science, 1987, Vol.20 (2), p.129-147

1987

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Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature

Temperature and pH Dependence of the Autoxidation Rate of Bovine, Ovine, Porcine, and Cervine Oxymyoglobin Isolated from Three Different MusclesLongissimus dorsi, Gluteus medius, and Biceps femoris

Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage

The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension

Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product

The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature

The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork

Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning

Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boning

Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage

Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning

Techniques for measuring water-binding capacity in muscle foods—A review of methodology

Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part II. Effect of post-slaughter ageing

Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract

The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate

Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate Type

Effect of phosphate type and concentration, salt level and method of preparation on binding in restructured beef rolls

Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration

Effect of chain length and concentration on the degree of dissociation of phosphates used in food products

A Simple, rapid preparative method for isolating and purifying oxymyoglobin

The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks

Effect of calcium carbonate and sodium alginate on the textural characteristics, color and color stability of restructured pork chops

Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature

The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH, and pyrophosphate

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