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Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Meat science, 2006-08, Vol.73 (4), p.680-686

2006

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Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration

Meat science, 2006-10, Vol.74 (2), p.267-271

2006

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Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

Meat science, 2006-04, Vol.72 (4), p.704-712

2006

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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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Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research

Meat science, 2001-07, Vol.58 (3), p.239-246

2001

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Solution enhancement and post-enhancement storage effects on the quality, sensory, and retail display characteristics of beef Triceps brachii muscles

Journal of food science, 2006-03, Vol.71 (2), p.S91-S96

2006

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Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability

Journal of animal science, 2003-03, Vol.81 (3), p.669

2003

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Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner–Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle ☆ ☆ Contribution no. 01-180-J from the Kansas Agricultural Experiment Station

Meat science, 2002, Vol.60 (4), p.341-347

2002

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Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle

Meat science, 2002-04, Vol.60 (4), p.341-347

2002

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Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

Journal of food science, 2003-05, Vol.68 (4), p.1149-1154

2003

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Effects of antioxidants on bone marrow discoloration in beef lumbar vertebrae in different packaging systems (2005)

Kansas Agricultural Experiment Station Research Reports, 2005-01 (1), p.108-114

2005

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Overwrapping

Reference Module in Food Science, 2016

2016

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Factors causing livery flavor in beef steaks from the chuck and loin (2003)

Kansas Agricultural Experiment Station Research Reports, 2003-01 (1), p.37-40

2003

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Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH (2003)

Kansas Agricultural Experiment Station Research Reports, 2003-01 (1), p.45-48

2003

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Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks (2003)

Kansas Agricultural Experiment Station Research Reports, 2003-01 (1), p.41-44

2003

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Effects of vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color (2001)

Kansas Agricultural Experiment Station Research Reports, 2001-01 (1), p.64-66

2001

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Heat penetration patterns of outside round, loin strip and eye round muscles cooked by electric broiler, electric belt grill, or forced-air convection oven (2001)

Kansas Agricultural Experiment Station Research Reports, 2001-01 (1), p.52-54

2001

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Relationship of total iron content in beef to flavor attributes (2004)

Kansas Agricultural Experiment Station Research Reports, 2004-01 (1), p.122-127

2004

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Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler (2001)

Kansas Agricultural Experiment Station Research Reports, 2001-01 (1), p.47-51

2001

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Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear forces, and palatability (1999)

Kansas Agricultural Experiment Station Research Reports, 1999-01 (1), p.26-29

1999

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Packaging: Technology and films

Reference Module in Food Science, 2016

2016

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Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

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

Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research

Solution enhancement and post-enhancement storage effects on the quality, sensory, and retail display characteristics of beef Triceps brachii muscles

Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability

Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle

Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

Effects of antioxidants on bone marrow discoloration in beef lumbar vertebrae in different packaging systems (2005)

Overwrapping

Factors causing livery flavor in beef steaks from the chuck and loin (2003)

Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH (2003)

Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks (2003)

Effects of vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color (2001)

Heat penetration patterns of outside round, loin strip and eye round muscles cooked by electric broiler, electric belt grill, or forced-air convection oven (2001)

Relationship of total iron content in beef to flavor attributes (2004)

Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler (2001)

Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear forces, and palatability (1999)

Packaging: Technology and films

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