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Journal Abstract Search

918 related items for PubMed ID: 18192548

  • 21. Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals.
    Rose MN, Garmyn AJ, Hilton GG, Morgan JB, VanOverbeke DL.
    J Anim Sci; 2010 Nov; 88(11):3683-92. PubMed ID: 20656978
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  • 29. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
    Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Yin S.
    Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484
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  • 30. The impact of postharvest interventions on the color stability and, subsequently, the palatability of beef from cattle fed wet distillers grain.
    Knobel SM, Mafi GG, De Witt CM, Morgan JB, Richards CJ, VanOverbeke DL.
    J Anim Sci; 2013 Mar; 91(3):1468-79. PubMed ID: 23296819
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  • 32. Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.
    Cruzen SM, Kim YH, Lonergan SM, Grubbs JK, Fritchen AN, Huff-Lonergan E.
    Meat Sci; 2015 Mar; 101():63-72. PubMed ID: 25437452
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  • 37. Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere.
    Lindahl G.
    Meat Sci; 2011 Apr; 87(4):428-35. PubMed ID: 21168977
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  • 39. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
    Resconi VC, Escudero A, Beltrán JA, Olleta JL, Sañudo C, Campo Mdel M.
    J Food Sci; 2012 Jan; 77(1):S10-8. PubMed ID: 22182210
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