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Journal Abstract Search

328 related items for PubMed ID: 21663806

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color.
    Ramanathan R, Mancini RA, Dady GA.
    Meat Sci; 2011 Jul; 88(3):424-8. PubMed ID: 21345606
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Chitosan inhibits premature browning in ground beef.
    Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Yin S.
    Meat Sci; 2011 Jul; 88(3):512-6. PubMed ID: 21396786
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Color stability and reversion in carbon monoxide packaged ground beef.
    Jeong JY, Claus JR.
    Meat Sci; 2010 Jul; 85(3):525-30. PubMed ID: 20416825
    [Abstract] [Full Text] [Related]

  • 10. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef.
    Djimsa BA, Abraham A, Mafi GG, VanOverbeke DL, Ramanathan R.
    J Food Sci; 2017 Feb; 82(2):304-313. PubMed ID: 28099768
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Effects of salt and ammonium hydroxide on the quality of ground buffalo meat.
    Naveena BM, Sen AR, Muthukumar M, Babji Y, Kondaiah N.
    Meat Sci; 2011 Apr; 87(4):315-20. PubMed ID: 21145665
    [Abstract] [Full Text] [Related]

  • 14. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B, Cordray JC, Ahn DU.
    J Agric Food Chem; 2010 Jan 13; 58(1):600-5. PubMed ID: 19904983
    [Abstract] [Full Text] [Related]

  • 15. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.
    Jeong JY, Claus JR.
    Meat Sci; 2011 Jan 13; 87(1):1-6. PubMed ID: 20850226
    [Abstract] [Full Text] [Related]

  • 16. Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties.
    Nam KC, Ahn DU.
    Poult Sci; 2003 May 13; 82(5):850-7. PubMed ID: 12762410
    [Abstract] [Full Text] [Related]

  • 17. 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 13; 69(2):363-9. PubMed ID: 22062829
    [Abstract] [Full Text] [Related]

  • 18. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures.
    Bao Y, Puolanne E, Ertbjerg P.
    Meat Sci; 2016 Nov 13; 121():189-195. PubMed ID: 27341620
    [Abstract] [Full Text] [Related]

  • 19. Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties.
    Zhu J, Liu F, Li X, Dai R.
    J Agric Food Chem; 2009 Jul 08; 57(13):5976-81. PubMed ID: 19499948
    [Abstract] [Full Text] [Related]

  • 20. Effects of subprimal type, quality grade, and aging time on display color of ground beef patties.
    Garner CM, Unruh JA, Hunt MC, Boyle EA, Houser TA.
    Meat Sci; 2014 Oct 08; 98(2):301-9. PubMed ID: 24880976
    [Abstract] [Full Text] [Related]

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