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Journal Abstract Search

473 related items for PubMed ID: 20374909

  • 1. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.
    Mancini RA, Ramanathan R, Suman SP, Konda MK, Joseph P, Dady GA, Naveena BM, López-López I.
    Meat Sci; 2010 Jun; 85(2):339-46. PubMed ID: 20374909
    [Abstract] [Full Text] [Related]

  • 2. Effects of succinate on ground beef color and premature browning.
    Mancini RA, Ramanathan R, Suman SP, Dady G, Joseph P.
    Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
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  • 3. Color-stabilizing effect of lactate on ground beef is packaging-dependent.
    Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Naveena BM, López-López I.
    Meat Sci; 2010 Mar; 84(3):329-33. PubMed ID: 20374793
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  • 10. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef.
    Suman SP, Faustman C, Lee S, Tang J, Sepe HA, Vasudevan P, Annamalai T, Manojkumar M, Marek P, Venkitanarayanan KS.
    Meat Sci; 2005 Feb; 69(2):363-9. PubMed ID: 22062829
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  • 11. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.
    Jeong JY, Claus JR.
    Meat Sci; 2011 Jan; 87(1):1-6. PubMed ID: 20850226
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  • 13. Effects of pyruvate on lipid oxidation and ground beef color.
    Ramanathan R, Mancini RA, Van Buiten CB, Suman SP, Beach CM.
    J Food Sci; 2012 Aug; 77(8):C886-92. PubMed ID: 22860580
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  • 14. 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; 86(3):852-8. PubMed ID: 20696536
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  • 17. Effects of food ingredients and oxygen exposure on premature browning in cooked beef.
    Sørheim O, Høy M.
    Meat Sci; 2013 Jan; 93(1):105-10. PubMed ID: 22922084
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  • 18. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE, Jenschke BE, Calkins CR.
    J Anim Sci; 2008 Apr; 86(4):972-81. PubMed ID: 18192548
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  • 19. Effects of succinate and pH on cooked beef color.
    Ramanathan R, Mancini RA, Dady GA, Van Buiten CB.
    Meat Sci; 2013 Apr; 93(4):888-92. PubMed ID: 23314614
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  • 20. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
    Mitsumoto M, O'Grady MN, Kerry JP, Joe Buckley D.
    Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156
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