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Journal Abstract Search

134 related items for PubMed ID: 20374778

  • 1. Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks.
    Ramanathan R, Mancini RA, Naveena BM, Konda MK.
    Meat Sci; 2010 Jan; 84(1):219-26. PubMed ID: 20374778
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  • 3. Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle.
    Mohan A, Hunt MC, Barstow TJ, Houser TA, Bopp C, Hueber DM.
    Meat Sci; 2010 Jan; 84(1):79-85. PubMed ID: 20374757
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  • 4. 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
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  • 5. 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
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  • 7. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.
    Apple JK, Sawyer JT, Meullenet JF, Yancey JW, Wharton MD.
    J Anim Sci; 2011 Dec; 89(12):4207-20. PubMed ID: 21856894
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  • 10. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
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  • 11. Effects of aging on the fundamental color chemistry of dark-cutting beef.
    English AR, Wills KM, Harsh BN, Mafi GG, VanOverbeke DL, Ramanathan R.
    J Anim Sci; 2016 Sep; 94(9):4040-4048. PubMed ID: 27898916
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  • 12. Impact of myoglobin oxygenation level on color stability of frozen beef steaks.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Calkins CR.
    J Anim Sci; 2020 Jul 01; 98(7):. PubMed ID: 32516410
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  • 13. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
    Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM.
    Meat Sci; 2010 Nov 01; 86(3):852-8. PubMed ID: 20696536
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  • 14. Effects of food ingredients and oxygen exposure on premature browning in cooked beef.
    Sørheim O, Høy M.
    Meat Sci; 2013 Jan 01; 93(1):105-10. PubMed ID: 22922084
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  • 15. Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaks.
    Raines CR, Hunt MC.
    J Food Sci; 2010 Jan 01; 75(1):C62-5. PubMed ID: 20492151
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  • 16. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA, Wheeler TL, Shackelford SD, Pfeiffer KD, Nickelson R, Koohmaraie M.
    J Anim Sci; 2009 Sep 01; 87(9):2952-60. PubMed ID: 19465491
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  • 17. Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days.
    Mancini RA, Suman SP, Konda MK, Ramanathan R.
    Meat Sci; 2009 Jan 01; 81(1):71-6. PubMed ID: 22063964
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  • 19. New procedure for improving precision and accuracy of instrumental color measurements of beef.
    Khatri M, Phung VT, Isaksson T, Sørheim O, Slinde E, Egelandsdal B.
    Meat Sci; 2012 Jul 01; 91(3):223-31. PubMed ID: 22342028
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