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PUBMED FOR HANDHELDS

Journal Abstract Search

353 related items for PubMed ID: 24496833

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  • 23. Improving beef color stability: practical strategies and underlying mechanisms.
    Suman SP, Hunt MC, Nair MN, Rentfrow G.
    Meat Sci; 2014 Nov; 98(3):490-504. PubMed ID: 25041654
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  • 27. Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle.
    Chen C, Yu Q, Han L, Zhang J, Guo Z.
    Anim Sci J; 2018 May; 89(5):810-816. PubMed ID: 29460317
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  • 29. Species-specific effects on non-enzymatic metmyoglobin reduction in vitro.
    Elroy NN, Rogers J, Mafi GG, VanOverbeke DL, Hartson SD, Ramanathan R.
    Meat Sci; 2015 Jul; 105():108-13. PubMed ID: 25828165
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  • 32. Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles.
    Mohan A, Hunt MC, Barstow TJ, Houser TA, Muthukrishnan S.
    Meat Sci; 2010 Oct; 86(2):304-10. PubMed ID: 20665983
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  • 34. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.
    Aroeira CN, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, de Miranda Gomide LA, Ladeira MM, Ramos EM.
    Meat Sci; 2017 Mar; 125():16-21. PubMed ID: 27883957
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  • 37. Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry.
    Yu Q, Wu W, Tian X, Hou M, Dai R, Li X.
    J Proteomics; 2017 Feb 10; 154():85-93. PubMed ID: 28039026
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  • 39. Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.
    Wu S, Luo X, Yang X, Hopkins DL, Mao Y, Zhang Y.
    Meat Sci; 2020 May 10; 163():108046. PubMed ID: 31954335
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