101 related articles for article (PubMed ID: 22064225)
21. Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color.
Wheeler TL; Koohmaraie M; Shackelford SD
J Anim Sci; 1996 Aug; 74(8):1846-53. PubMed ID: 8856439
[TBL] [Abstract][Full Text] [Related]
22. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef.
Sawyer JT; Apple JK; Johnson ZB
Meat Sci; 2008 Jun; 79(2):317-25. PubMed ID: 22062760
[TBL] [Abstract][Full Text] [Related]
23. Effect of ractopamine-hydrochloride on the fiber type distribution and shelf-life of six muscles of steers.
Gonzalez JM; Johnson SE; Thrift TA; Savell JD; Ouellette SE; Johnson DD
J Anim Sci; 2009 May; 87(5):1764-71. PubMed ID: 19181765
[TBL] [Abstract][Full Text] [Related]
24. Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability.
Obuz E; Dikeman ME
Meat Sci; 2003 Nov; 65(3):993-7. PubMed ID: 22063680
[TBL] [Abstract][Full Text] [Related]
25. Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability.
King DA; Shackelford SD; Kuehn LA; Kemp CM; Rodriguez AB; Thallman RM; Wheeler TL
J Anim Sci; 2010 Mar; 88(3):1160-7. PubMed ID: 19966159
[TBL] [Abstract][Full Text] [Related]
26. Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.
Hu Y; Zhang L; Yi Y; Solangi I; Zan L; Zhu J
Food Chem; 2021 Feb; 338():128146. PubMed ID: 33091990
[TBL] [Abstract][Full Text] [Related]
27. Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.
Stackhouse RJ; Apple JK; Yancey JW; Keys CA; Johnson TM; Mehall LN
J Anim Sci; 2016 Apr; 94(4):1738-54. PubMed ID: 27136031
[TBL] [Abstract][Full Text] [Related]
28. Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions.
Jimenez-Villarreal JR; Pohlman FW; Johnson ZB; Brown AH
Meat Sci; 2003 Oct; 65(2):885-91. PubMed ID: 22063452
[TBL] [Abstract][Full Text] [Related]
29. Injection of conjugated linoleic acid into beef strip loins.
Baublits RT; Pohlman FW; Brown AH; Johnson ZB; Proctor A; Sawyer J; Dias-Morse P; Galloway DL
Meat Sci; 2007 Jan; 75(1):84-93. PubMed ID: 22063415
[TBL] [Abstract][Full Text] [Related]
30. Impact of beef cattle diets containing corn or sorghum distillers grains on beef color, fatty acid profiles, and sensory attributes.
Gill RK; VanOverbeke DL; Depenbusch B; Drouillard JS; Dicostanzo A
J Anim Sci; 2008 Apr; 86(4):923-35. PubMed ID: 18192556
[TBL] [Abstract][Full Text] [Related]
31. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef.
Realini CE; Duckett SK; Brito GW; Dalla Rizza M; De Mattos D
Meat Sci; 2004 Mar; 66(3):567-77. PubMed ID: 22060866
[TBL] [Abstract][Full Text] [Related]
32. Bovine sire selection based on maintenance energy affects muscle fiber type and meat color of F1 progeny.
Thornton KJ; Welch CM; Davis LC; Doumit ME; Hill RA; Murdoch GK
J Anim Sci; 2012 May; 90(5):1617-27. PubMed ID: 22147475
[TBL] [Abstract][Full Text] [Related]
33. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
[TBL] [Abstract][Full Text] [Related]
34. Effects of vitamin E on color stability and palatability of strip loin steaks from cattle fed distillers grains.
Bloomberg BD; Hilton GG; Hanger KG; Richards CJ; Morgan JB; VanOverbeke DL
J Anim Sci; 2011 Nov; 89(11):3769-82. PubMed ID: 21742944
[TBL] [Abstract][Full Text] [Related]
35. Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.
Arnett EJ; Fluharty FL; Loerch SC; Zerby HN; Zinn RA; Kuber PS
J Anim Sci; 2012 Mar; 90(3):960-72. PubMed ID: 21965452
[TBL] [Abstract][Full Text] [Related]
36. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
Cunha CR; Viotto WH
J Food Sci; 2010; 75(1):C113-20. PubMed ID: 20492141
[TBL] [Abstract][Full Text] [Related]
37. Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract.
Lawrence TE; Dikeman ME; Hunt MC; Kastner CL; Johnson DE
Meat Sci; 2004 May; 67(1):129-37. PubMed ID: 22061126
[TBL] [Abstract][Full Text] [Related]
38. Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles.
Zhao TT; Guo XN; Zhu KX
Food Chem; 2022 Aug; 384():132481. PubMed ID: 35196594
[TBL] [Abstract][Full Text] [Related]
39. The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutions.
Wicklund R; Paulson DD; Rojas MC; Brewer MS
Meat Sci; 2007 Mar; 75(3):371-80. PubMed ID: 22063792
[TBL] [Abstract][Full Text] [Related]
40. The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutions.
Wicklund R; Paulson DD; Rojas MC; Brewer MS
Meat Sci; 2007 Feb; 75(2):273-82. PubMed ID: 22063659
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
